This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.

Who watches Chopped? I do, I do! It's one of my most favorite shows. I love to watch the cooks on there immediately having to think on their feet with a basket of rather random and sometimes even off-putting ingredients.

Growing up, it was a weekly challenge to go through the fridge, freezer, and pantry to use up any and all leftovers into a completely new and delicious meal. My dad, being in the food industry all of my life, was all about repurposing food and making sure nothing went to waste! So, the show Chopped has always been right up my ally.

Sargento® is hosting a “Chopped at Home” contest, so today's post is a little different since I'm getting creative and doing a Chopped-inspired dish featuring Sargento® Shredded Cheese. The challenge was to use the following real ingredients: Sargento® Off the Block 4 Cheese Mexican, boneless chicken tenders, couscous, and salsa!

To showcase my style as an at-home cook, I quickly devised my plan of attack. I've heard before about crusting chicken with couscous, and I've also heard of crusting tenders with cheese... so I took a risk and crusted them with both! All that was left after that is the salsa, which would be great to drizzle over the top.

The salsa was definitely taking me into a more Mexican route, and one of my favorite sides is this Mexican Summer Tomato Salad. I wanted to do something somewhat similar to add a nice and fresh side to the dish to balance everything out, so I made a simple tomato and corn salad to go on the side.

It never ceases to amaze me how such simple ingredients can make some of the best parts of a meal!

Couscous Crusted Chicken Tenders with Corn & Tomato Salad
TheSkinnyFork.com

The Skinny:
Servings: 2 • Size: 3 Tenders + Salad • Calories: 308.1 • Fat: 18.3 g • Carb: 16.1 g • Fiber: 3.4 g • Protein: 22.7 g • Sugar: 9.3 g • Sodium: 982.5 mg

Ingredients:
6-8 Boneless Chicken Tenders (About 8 Oz. Total)
1/4 C. Plain Couscous
1/4 C. Boiling Water
1/4 C. Sargento® Off the Block 4 Cheese Mexican
2 Tbsp. Salsa
12 Grape Tomatoes, Halved or Quartered
1/2 C. Corn, Frozen & Thawed or Cooked & Cooled
1 Lime, Juiced
1 Green Onion, Chopped
Salt & Pepper to Taste

Optional Toppings: Avocado, Guacamole, Hot Sauce (Such as Valentina.), Chives, Etc...

Directions:
Preheat oven to 425 degrees F. Line an oven tray with foil or parchment paper and place a heat safe baking rack over the top for a more even cook.

If using a rack, lightly coat it with non-stick cooking spray.

Place the couscous in a medium bowl and pour the boiling water over the couscous. Cover and set aside for 5 minutes.

Once done, use a fork to fluff the couscous. Set aside to cool slightly.

Add the cheese to the couscous and toss to combine. Season with salt and pepper to taste.

Press the chicken tenders into the couscous mixture to coat. Place the tenders onto the prepared baking sheet.

I put any leftover cheese and couscous in the bowl over the tops of the tenders.

Bake, turning occasionally, for about 30 minutes or until the edges are turning golden brown and the chicken is cooked through.

Meanwhile, combine the tomatoes, corn, lime juice, and green onions in a medium bowl and season with salt and pepper.

When done, remove the chicken from the oven.

Place 3-4 tenders on each plate; divide the tomato salad evenly among dishes.

Top the chicken with salsa (or serve on the side for dipping) and serve immediately.