Grilled Cuban chicken with black bean and mango salsa

½ cup orange juice

¼ cup cilantro, fresh, chopped

3 Tbsp fresh lime juice

2 tsp olive oil

2 tsp minced garlic

1 tsp ground cumin

¾ tsp salt

½ tsp pepper

1 ¼ pound boneless, skinless, chicken breast

1 cup canned black beans, rinsed and drained

1 cup mango, fresh, cubed

2 Tbsp red onion, chopped

In a small bowl, combine OJ, cilantro, lime juice, oil, garlic, cumin, salt and pepper; removed ½ cup and place in a large zip lock bag.  Add chicken to bag and turn to coat; seal bag and refrigerate up to 12 hours.

Meanwhile, to make salsa, add beans, mango and onion to bowl with OJ mixture; toss, cover, and refrigerate up to 12 hours.

When ready to cook, coat grill with spray; grill chicken and serve with salsa.

Yields one piece of chicken and about ½ cup of salsa per serving.  5 points per serving

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