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Grilled Chicken with Black Bean Salsa

 Grilled Chicken with Black Bean Salsa
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, PA
5 ServingsPrep: 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 chicken, covered, over

2 of 2

Grilled Chicken with Black Bean Salsa (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 chicken breast half with 1/2 cup salsa equals 266 calories, 7 g fat (1 g saturated fat), 63 mg cholesterol, 339 mg sodium, 23 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.