Mexican Chicken Couscous Bowls
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4 servings
For the salsa chicken tenders:
  • 2 tablespoons vegetable oil
  • 1 to 1-1/4 pounds boneless chicken tenders
  • 1/2 teaspoon salt
  • Fresh ground pepper to taste
  • 1 cup salsa
For the Mexican couscous:
  • 1/2 cup diced white or yellow onion
  • 1/2 cup diced red bell pepper
  • 1 diced jalapeno seeded as desired
  • 1 teaspoon minced garlic
  • 1-1/4 cup low sodium chicken broth
  • 1 cup couscous
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 15 ounce can black beans, rinsed and drained well
  • 1/2 cup frozen corn thawed
  • 1-1/2 cups Sargento Off the Block 4 Cheese Mexican
  • Light sour cream
  • Cilantro
  1. Heat oil in a large saute pan over medium-high heat. Add chicken tenders and season with salt and fresh ground pepper. Cook for 2 to 3 minutes and then flip over and repeat with seasoning on the other side. Continue cooking for an additional 2 to 3 minutes until nicely browned. Pour salsa over the tenders, reduce heat to low, and simmer while you prepare the couscous.
  2. Heat oil in large skillet over medium heat until hot. Add red bell pepper, onion, jalapeno and garlic. Cook 6 minutes or until vegetables are tender, stirring occasionally. Add chicken broth and bring to a boil. Stir in couscous, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon salt. Cover the skillet and remove from heat. Let stand 5 minutes or until broth is absorbed.
  3. Fluff couscous mixture with a fork. Stir in 1 can black beans, 1/2 cup thawed corn, and 1-1/2 cups cheese. Cover and return pan to low heat for 3 or 4 minutes, until warmed through and cheese has melted.
  4. Top individual servings of couscous with salsa chicken tenders. Garnish with sour cream and cilantro.