Chicken with Black Bean Salsa |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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I like to serve the grilled chicken and salsa with a long grain and wild rice mix on the side. Use a kitchen shears to easily mince the cilantro. Ingredients:
1 cup lime juice |
2 tablespoons olive oil |
2 teaspoons ground cumin |
1 teaspoon salt |
1 teaspoon dried oregano |
1/2 teaspoon pepper |
5 boneless skinless chicken breast halves |
black bean salsa: |
1 can (15 ounces) black beans, rinsed and drained |
1 mango, peeled and cubed |
1/4 cup minced fresh cilantro |
3 tablespoons lime juice |
1 tablespoon olive oil |
2 teaspoons packed brown sugar |
1 teaspoon chopped jalapeno pepper |
sour cream and lime wedges, optional |
Directions:
1. In a small bowl, combine the first six ingredients; mix well. Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade for basting.
2. For salsa, in a bowl, combine the beans, mango, cilantro, lime juice, oil, brown sugar and jalapeno. Cover and refrigerate.
3. Drain and discard marinade from chicken. Grill, covered, over medium heat 7-8 minutes on each side or until juices run clear, basting occasionally with reserved marinade. Serve with salsa. Garnish with sour cream and lime if desired. Yield: 5 servings.
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