Baja Chicken with Black Bean and Corn Salsa

By AnnieMro

Ingredients

• Salsa:
• 1/2 cup apple juice
• 5-6 limes, freshly squeezed
• 2 oranges, freshly squeezed
• 1 tbsp. Gourmet Garden Chili
• 1 tbsp. fresh jalapeno, finely minced
• 1 tbsp. Gourmet Garden Garlic
• 2 tsp. salt
• freshly ground pepper
• 6 boneless, skinless chicken breasts
• 4 cups frozen corn, thawed
• 1 19 fl. oz. can black beans, drained and rinsed
• 1 medium red pepper, seeded and diced
• 1 tsp. Gourmet Garden Garlic
• 1/4 red onion, chopped
• 1 jalapeno, seeded and finely chopped
• 1/4 cup olive oil
• 1 tbsp. Gourmet Garden Cilantro

Preparation

Step 1

Combine the apple juice, lime juice, orange juice, chili, jalapeno, garlic, salt and pepper in large bowl. Add the chicken breasts. Marinate in fridge for 2-4 hours. For best results, marinate overnight.

Combine all salsa ingredients together and mix thoroughly. Set aside for 2-6 hours to allow flavours to combine.

Heat the barbecue to medium high. Remove chicken from marinade, sprinkle well with slat and pepper and grill for 5 mins. each side or until just cooked through. Remove from grill to a plate. Cover tightly with foil and allow to rest. Serve hot or at room temperature with black bean and corn salsa.

Per serving of 1 chicken breast plus 1 cup salsa:
481 calories, 37 g protein, 12 g fat, 66 g cholesterol, 47 g carbohydrates, 7 g dietary fibre, 162 mg. sodium, 1020 mg potassium