Cuban Chicken with Black Bean and Mango Salsa
This recipe was in the Weight Watchers Weekly this week.
I saw it first on Tuesday, did the marinade on Wednesday and we cooked it tonight (Thursday).
Highly recommend it. My only changes were that I made more of the salsa than the recipe called for since I used the whole can of black beans and more onion and mango because I didn't want the leftover amounts.
The original recipe is here:
http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=142381
Ingredients
1/2 cup unsweetened orange juice
1/4 cup cilantro, fresh, chopped
3 Tbsp fresh lime juice
2 tsp olive oil
2 tsp minced garlic
1 tsp ground cumin
3/4 tsp table salt, or to taste
1/2 tsp black pepper, freshly ground
1 1/4 pounds uncooked boneless skinless chicken breasts, four 5-oz pieces
1 cup canned black beans, rinsed and drained
1 cup mango, fresh, cubed
2 Tbsp uncooked red onions, chopped
Instructions
In a small bowl, combine orange juice, cilantro, lime juice, oil, garlic, cumin, salt and pepper; remove 1/2 cup and place in a large zip-close plastic bag. Add chicken to bag and turn to coat; seal bag and refrigerate up to 12 hours.
Meanwhile, to make salsa, add beans, mango and onion to bowl with orange juice mixture; toss, cover and refrigerate up to 12 hours.
When ready to cook, coat grill or grill pan with cooking spray; preheat over medium-high heat. Remove chicken from marinade; discard marinade.
Grill chicken, turning as needed, until cooked through, about 15 to 20 minutes. Transfer chicken to serving plates and spoon salsa over chicken; pour any liquid left in bottom of bowl over top. Yields 1 piece of chicken and about 1/2 cup of salsa per serving.
Note:
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.
Feel free to use papaya or pineapple instead of the mango (could affect PointsPlus values).
