Grilled Chicken with Black Bean Salsa Recipe

4.5 2 2
Grilled Chicken with Black Bean Salsa Recipe
Grilled Chicken with Black Bean Salsa Recipe photo by Taste of Home
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Grilled Chicken with Black Bean Salsa Recipe

Read Reviews
4.5 2 2
Publisher Photo
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. —Terri Clouse, Connoquenessing, Pennsylvania
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.

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

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.
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. Yield: 5 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Grilled Chicken with Black Bean Salsa in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p157

Nutritional 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.

  • 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
  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. Yield: 5 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Grilled Chicken with Black Bean Salsa in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p157

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justmbeth User ID: 1196484 117640
Reviewed Jun. 29, 2014

"Wonderful! Made as-is. Simple and flavorful."

MY REVIEW
cdunks User ID: 5988682 95404
Reviewed Sep. 7, 2011

"My husband and I had this w/ quinoa and grilled zucchini- Delicious. This is a great easy, healthy recipe that is definitely a go-to for busy week nights."

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