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Red-Bean Salsa Grilled Chicken
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(See Below)
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It’s a great make-ahead, well-seasoned entrée. Make the salsa and marinate the chicken tonight. Tomorrow just grill the chicken, and top with an easy homemade, nutritious salsa.
Ingredients:
3 tablespoons extra-virgin olive oil
1 large red onion, halved and thinly sliced
6 large garlic cloves, thinly sliced
Salt and freshly ground pepper, to taste
6 boneless and skinless chicken breast halves
1 1/2 teaspoons grated lime peel, divided
4 tablespoons fresh lime juice, divided
2 cans (15 1/2 ounces each) small kidney beans or pinto beans, drained and rinsed
2 cans (14 1/2 ounces each) diced tomatoes (drain one can)
1/2 cup coarsely chopped fresh cilantro
1 to 2 tablespoons Louisiana-style hot sauce
Preparation Time: Approximately 20 minutes
Cook Time: Approximately 20 minutes
Preparation:
Heat the oil in a medium skillet over medium heat. Stir in the red onion, garlic, and salt and pepper to taste. Cook until onion is tender, stirring often, about 5 minutes.
Put the chicken in a medium bowl. Add 1/2 cup of the cooked onion mixture, 1 teaspoon of the lime peel, 2 tablespoons of the lime juice, and salt and pepper to taste. Toss to mix well. Cover and marinate in refrigerator for at least 30 minutes.
Meanwhile make a salsa. Place the remaining cooked onion mixture in a medium serving bowl. Stir in the beans, tomatoes (and the juice from one can of tomatoes), cilantro, and hot sauce to taste, and the remaining 1/2 teaspoon lime peel and 2 tablespoons lime juice. Stir to mix well. Cover and refrigerate salsa until ready to serve.
Heat a barbecue grill to medium-hot. Remove the chicken from its marinade; toss leftover marinade. Grill the chicken, turning once, until browned and cooked through (170°F on an instant-read thermometer), about 10 minutes.
Serve the grilled chicken topped with the salsa.
Servings: 6
Nutritional Information Per Serving:
Calories 300; Total fat 8g; Saturated fat 1.5g; Cholesterol 35mg; Sodium 680mg; Carbohydrate 34g; Fiber 11g; Protein 23g; Vitamin A 8%DV*; Vitamin C 45%DV; Calcium 10%DV; Iron 20%DV
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| Recipe Origin: United States |
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Submitted by: |
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CannedFoodFan
United States |
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| This recipe has been viewed 2020 times. |
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