Grilled chicken breast, seasoned with cumin and spices and topped with a fresh salsa made with sweet mango, protein-rich black beans and lots of lime and cilantro for flavor.
Let’s face it, grilled chicken can be pretty boring, but not if you serve it with this zesty salsa. You may want to even make this salsa on it’s own, it makes a fantastic dip if you serve it with chips – seriously good! Sometimes, I even throw in some diced avocado – yum!
This is perfect to make for a weeknight dinner, it’s quick and light, high in fiber, protein, and gluten-free.
Grilled Chicken with Black Bean Mango Salsa
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
- 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
For the Black Bean Mango Salsa (makes about 2 1/2 cups):
- 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)
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.