Grilled Chicken with Black Bean and Mango salsa

By sheilaolim

Servings: 4 • Size: 3 oz chicken, 2/3 cup salsa • Old Pts: 5 • WW Points+: 6 pt
Calories: 261 • Fat: 6 g • Carb: 24 g • Fiber: 5 g • Protein: 30.5 g • Sugar: 8 g
Sodium: 71 mg (without salt) • Cholest: 0 mg

Ingredients

• For the Black Bean Mango Salsa (makes about 2 1/2 cups):
• 16 oz (2) boneless skinless chicken breasts, trimmed, sliced in half lengthwise
• salt and fresh cracked pepper, to taste
• 3 cloves minced garlic
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• juice of 1 lime
• 1/4 cup red onion, chopped
• 3 tablespoons lime juice
• 1 tablespoon olive oil
• salt, to taste
• 1 cup black beans, rinsed and drained
• 1 ripe mango, peeled and diced
• 1/4 cup fresh cilantro, minced
• 1 jalapeño, chopped (keep seeds if you want it spicy)

Preparation

Step 1

Season chicken with salt and pepper and place in a large non-reactive bowl with remaining ingredients, toss well to coat and refrigerate at least 1 hour.

In a medium bowl, combine the red onion, lime juice, olive oil and season with salt, to taste. Mix well then combine with the remaining ingredients; refrigerate until ready to serve.

Heat the grill or a grill pan to medium high, discard the chicken marinade and grill the chicken breasts about 3 minutes on each side, or until the center is cooked through. Transfer to a cutting board and slice the chicken on the bias. Serve the sliced chicken topped with mango black bean salsa.