Grilled Cuban chicken with black bean and mango salsa
1
Points® value
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
A match made in heaven: fresh mango-black bean salsa with spicy, citrusy chicken. Marinate the chicken and bean mixture the night before you want to serve it. Then when it's time for dinner, just grill the chicken and your dinner's ready fast. We used unsweetened orange juice for speed and ease, but if you have the extra time, you can use freshly squeezed orange juice instead. Also, feel free to use papaya or pineapple instead of the mango. Before grilling, make sure that you coat the grill heavily with cooking spray as instructed so that the chicken doesn't stick to the grates.
Ingredients
Cooking spray
4 spray(s)
Orange juice
½ cup(s)
Cilantro
¼ cup(s), fresh, chopped
Fresh lime juice
3 tbsp(s)
Olive oil
2 tsp(s)
Minced garlic
2 tsp(s)
Cumin seeds
1 tsp(s)
Table salt
¾ tsp(s), or to taste
Black pepper
½ pinch(es), freshly ground
Uncooked boneless skinless chicken breast
1¼ pound(s), four 150-gram (5-oz) pieces
Canned black beans
1 cup(s), rinsed and drained
Mango
1 cup(s), fresh, cubed
Red onion
2 tbsp(s), chopped, chopped