Chicken with Black Bean Salsa |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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âThereâs nothing timid about the flavors in this Southwestern-style entree,â writes Trisha Kruse of Eagle, Idaho. âPrepared on the grill or broiled, itâs a fast, fun meal for a busy weeknight or a weekend get-together with friends.â Ingredients:
1 can (15 ounces) black beans, rinsed and drained |
1 can (8 ounces) unsweetened crushed pineapple, drained |
1 small red onion, chopped |
1 plum tomato, chopped |
1 garlic clove, minced |
2 tablespoons lime juice |
1/4 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
rub: |
1 tablespoon brown sugar |
1 teaspoon hot pepper sauce |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1/2 teaspoon coarsely ground pepper |
4 boneless skinless chicken breast halves (4 ounces each) |
Directions:
1. For salsa, in a large bowl, combine the first eight ingredients; refrigerate until serving. Combine the brown sugar, pepper sauce, garlic powder, salt and pepper; rub over both sides of chicken.
2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Serve with salsa. Yield: 4 servings.
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