Grilled Chicken with Black Bean Salsa

  Chicken & Turkey

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.

Grilled Chicken with Black Bean Salsa

Average Rating: 4.666666

TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
YIELD: 5 servings.

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

Instructions

  • 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, 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.

Nutrition Facts

1 chicken breast half with 1/2 cup salsa: 266 calories, 7g fat (1g saturated fat), 63mg cholesterol, 339mg sodium, 23g carbohydrate (9g sugars, 4g fiber), 27g protein.
Diabetic Exchanges:
3 lean meat, 1-1/2 starch, 1 fat.

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