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Chicken with Black Bean Salsa Recipe

Chicken with Black Bean Salsa Recipe photo by Taste of Home

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“There’s nothing timid about the flavors in this Southwestern-style entree,” writes Trisha Kruse of Eagle, Idaho. “Prepared on the grill or broiled, it’s a fast, fun meal for a busy weeknight or a weekend get-together with friends.”

This recipe is:

Healthy

Quick

Diabetic Friendly

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Chicken with Black Bean Salsa Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

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

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.
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.

Nutritional Facts 1 chicken breast half with 3/4 cup salsa equals 269 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 710 mg sodium, 31 g carbohydrate, 5 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fruit.

Originally published as Chicken with Black Bean Salsa in Light & Tasty April/May 2007, p6

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Chicken with Black Bean Salsa

Chicken with Black Bean Salsa

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Reviewed on Jul. 22, 2011 by lfbright

I loved this recipe!! Just enough spice for me (I'm not too big on spicy)

Makes alot of salsa (still had leftovers after two pounds of chicken tenders)

I also added green peppers to the salsa.

Reviewed on Jul. 15, 2010 by pday

My husband and I made this dish last night and ate it with a side of locally grown corn. It was super good, colorful and pretty, and really filling considering we ate nothing but a chicken breast and veggies. The recipe is very fresh and healthy tasting. It will be a regular in my house.

Reviewed on May. 17, 2010 by Zafira Fauxhall

This recipe provides a good starting point to a great chicken dish. To the salsa portion of this recipe I add 1 tsp. cumin, 1 tsp. chili powder and 2 Tbsp. chopped cilantro. To the basic rub recipe I added 1 tsp. cumin, 1 tsp. chili pepper, 1 tsp. oregano. I omit the salt. I have made this dish several time with these changes and the family loves it every time.