Photo of Grilled Cuban Chicken with Black Bean and Mango Salsa by WW

Grilled Cuban Chicken with Black Bean and Mango Salsa

1 - 6
PersonalPoints™ per serving
Total Time
2 hr 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. 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)

Unsweetened orange juice

½ cup(s)

Cilantro

¼ cup(s), fresh, chopped

Fresh lime juice

3 Tbsp

Olive oil

2 tsp

Minced garlic

2 tsp

Ground cumin

1 tsp

Table salt

¼ tsp

Black pepper

½ tsp

Uncooked boneless skinless chicken breast(s)

1¼ pound(s), four 5-oz pieces

Canned black beans

1 cup(s), rinsed and drained

Mango(es)

1 cup(s), fresh, cubed

Uncooked red onion(s)

2 Tbsp, chopped, chopped

Instructions

  1. In small bowl, combine orange juice, cilantro, lime juice, oil, garlic, cumin, salt, and black pepper for marinade. Scoop out 1⁄2 cup marinade and pour into large resealable plastic bag. Add chicken to bag. Seal bag and turn to coat chicken. Refrigerate for at least 2 hours and up to 12 hours. Add beans, mango, and onion to bowl of remaining marinade and stir to combine salsa. Cover salsa and refrigerate for up to 12 hours.
  2. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill. Remove chicken from marinade. (Discard marinade.) Grill chicken, turning as needed so grill marks form, until instant-read thermometer inserted into centers registers 165°F, 10 to 15 minutes. Transfer chicken to plates. Spoon chickpea salsa and any juices over chicken.
  3. Serving size: 1 chicken breast and about 1/2 cup salsa