Lime-Grilled Chicken With Cuban Salsa
For the salsa:
7 ounces black beans (half a 15-ounce can)
1 ripe mango, finely diced
3 tablespoons chopped red onion
3 tablespoons lime juice
2 tablespoons fresh cilantro, chopped
1/2 jalapeno pepper, finely diced (optional)
For the chicken:
4 boneless, skinless chicken breast halves
2 teaspoons grated lime peel
2 tablespoons fresh lime juice
2 teaspoons canola oil
1/2 teaspoon salt
1/4 teeaspoon freshly ground black pepper
To make the salsa:
In a medium bowl, stir together the beans, mango, onion, lime juice, cilantro, and jalapeno.
To make the chicken:
Place the chicken in a shallow dish. Add the lime peel, lime juice, oil, salt, and pepper and rub the mixture into the chicken. Cover and let stand for 15 minutes.
Meanwhile, preheat your grill or broiler. If using a broiler, coat the broiler pan with cooking spray. Place the chicken on the grill rack or broiler pan and cook 4 inches from the heat, turning once, until the chicken is no long pink in the thickest part, 10 to 12 minutes.
Serve the chicken with the salsa; if desired, slice the chicken into strips before serving.
Makes 4 servings. Per serving: 290 calories, 22g carbohydrates, 37g protein, 5g total fat, 80mg cholesterol, 5g dietary fiber, 620mg sodium