Grilled Cuban Chicken with Black Bean and Mango Salsa

By á-5525

Weight Watchers Points 5

Ingredients

• 1/2 cup orange juice
• 1/4 cup cilantro, fresh, chopped
• 3 tablespoons fresh lime juice
• 2 teaspoons olive oil
• 2 teaspoons minced garlic
• 1 teaspoon ground cumin
• 3/4 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, freshly ground
• 1 1/4 pound uncooked boneless, skinless chicken breast, four 5-ounce pieces
• 1 cup canned black beans, rinsed and drained
• 1 cup fresh mango, cubed
• 2 tablespoons red onion, chopped
• 2 sprays non-stick cooking spray

Preparation

Step 1

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 gill 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 salso over chicken; pour any liquid left in botom of bowl over top.

Yields 1 piece of chicken and about 1/2 cup of salsa per serving