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Chicken with Black Bean Salsa

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 4 servings.
There’s nothing timid about the flavors in this southwestern-style entree. Prepared on the grill or broiled, it’s a fast, fun meal for a busy weeknight or a weekend get-together with friends. —Trisha Kruse, Eagle, Idaho

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

  • 1. For salsa, in a large bowl, combine the first 8 ingredients; refrigerate until serving. Combine the brown sugar, pepper sauce, garlic powder, salt and pepper; rub over both sides of chicken.
  • 2. Grill chicken on an oiled rack, 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.

Nutrition Facts

1 each: 269 calories, 3g fat (1g saturated fat), 63mg cholesterol, 710mg sodium, 31g carbohydrate (13g sugars, 5g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fruit.

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