Smoky Maple-Soy Chicken Tenderloins with Butternut Squash, Corn and Black Beans

Method

1. 1

   In a small bowl, combine 1 tbsp low-sodium soy sauce, 2 tsp maple syrup, 1 tsp olive oil, 1/2 tsp smoked paprika and 1/4 tsp ground ginger.

2. 2

   Pat 1 lb chicken tenderloins dry and season them with black pepper. Do not add salt; the soy sauce supplies the seasoning.

3. 3

   Heat 1 tsp olive oil in a large skillet over medium-high heat. Add the chicken tenderloins in a single layer and cook for 3 to 4 minutes. Work in two batches if needed to avoid crowding.

   Timer: 4 min
4. 4

   Turn the chicken tenderloins and cook for another 2 to 3 minutes.

   Timer: 3 min
5. 5

   Reduce the heat to medium. Pour the maple-soy glaze over the chicken and turn the tenderloins through it for 30 to 60 seconds, until the glaze thickens and the chicken reaches 165 F.

6. 6

   Transfer the chicken to a plate and let it rest for at least 5 minutes. While it rests, place 12 oz pre-cubed butternut squash and 1 tbsp water in a covered microwave-safe bowl; microwave for 4 to 5 minutes, until barely fork-tender.

   Timer: 5 min
7. 7

   Drain the butternut squash well. Add up to 2 tbsp water to the skillet and scrape up the browned glaze.

8. 8

   Add the remaining 2 tsp olive oil and the par-cooked butternut squash. Cook over medium-high heat for 4 to 5 minutes, until browned in spots.

   Timer: 5 min
9. 9

   Add 1.5 cups frozen corn, the remaining 1/2 tsp smoked paprika, 1/4 tsp ground cumin, salt and black pepper. Cook for 4 minutes, stirring occasionally, until the corn is hot.

   Timer: 4 min
10. 10

    Add 1/2 of a 15-oz can of rinsed and drained black beans. Cook for 2 to 3 minutes, then taste and adjust the salt and pepper.

    Timer: 3 min
11. 11

    Divide the butternut squash, corn and black bean mixture between two plates and top with the glazed chicken tenderloins.