Grilled Chicken with Black Bean Salsa |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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Black bean salsa with mango gives this dish a Mexican taste without too much heat. I like to slice the chicken and serve it over a long grain and wild rice mix. 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 (4 ounces each) |
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 brown sugar |
1 teaspoon minced jalapeno pepper |
Directions:
1. In a small bowl, whisk the first six ingredients. Pour 2/3 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 1-2 hours. Reserve remaining marinade for basting. In a small bowl, combine salsa ingredients; toss to combine.
2. Drain chicken, discarding marinade. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer reads 165°, basting occasionally with reserved marinade during the last 4 minutes. Serve with salsa. Yield: 5 servings.
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