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Chicken with Black Bean Salsa Recipe

Chicken with Black Bean Salsa Recipe

“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.”
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 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)


  • 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.

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.

Wine Pairings

Light-Bodied White Wine

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