Grilled Chicken With Black Bean - Corn Salsa |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I'm pretty sure I found this one in a fitness magazine of some sort. This one is wonderful in the summer time. Very very tasty. One of my favorites! The salsa mixture for on top of the chicken is one of the best I've ever tasted. Worth making just to eat with chips. A pretty healthy meal too since it came from a fitness magazine. Enjoy! Ingredients:
3 tablespoons freshly squeezed lime juice |
2 teaspoons olive oil |
1 tablespoon chopped fresh cilantro |
1 garlic clove, crushed |
1/4 teaspoon ground cumin |
1/4 teaspoon coriander |
1/4 teaspoon black pepper |
16 ounces boneless skinless chicken breasts |
1 cup canned yellow corn kernel, drained |
1 (15 1/2 ounce) can black beans (drained and rinsed) |
1/2 cup diced tomato |
1/3 cup diced red onion |
1 jalapeno pepper, seeded and minced |
2 tablespoons freshly squeezed lime juice |
2 teaspoons olive oil |
1 tablespoon rice wine vinegar (can substitute red wine vinegar) |
1 tablespoon chopped fresh cilantro |
Directions:
1. In a small bowl, mix together first 7 ingredients.
2. Place chicken breasts in a shallow dish and drizzle with lime marinade. Cover and chill 2 hours, turning once or twice.
3. In medium bowl, combine all salsa ingredients and season with salt and pepper if desired.
4. Cover and chill salsa until ready to serve.
5. When marinading is complete, heat grill to medium high for direct heat. Remove chicken from marinade and grill 5-6 minutes per side, turning until cooked through.
6. Serve with heaping spoonful of salsa atop each piece of chicken.
7. Enjoy!
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