Makes 4 servings
1/2 C. orange juice
1/4 C. cilantro, fresh, chopped
3 T. lime juice
2 tsp. olive oil
2 tsp. minced garlic
1 tsp. ground cumin
3/4 tsp. salt
1/2 tsp. black pepper
4 boneless, skinless chicken breasts
1 cup canned black beans, drained and rinsed
1 cup mango, fresh, cubed
2 T. red onion, chopped
non-stick cooking spray
In a small bowl, combine orange juice, cilantro, lime juice, oil, garlic, cumin, salt and pepper. Remove 1/2 C. of mixture and place in ziplock 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 of orange juice mixture. Toss, cover and refrigerate up to 12 hours.
When ready to cook, coat grill with cooking spray, remove chicken from marinade, discarding remaining marinade. Grill until chicken is done. Spoon salsa over chicken. I served this with sweet potatoes and baked veggies. I have also baked this chicken in the oven. I browned the chicken in a frying pan, sprayed with non-stick spray. After the chicken was browned, I baked it in the oven at 350 degrees for about 40 minutes. A good way to serve the leftovers is to cube the chicken and serve it on whole wheat tortillas. Top with the leftover salsa, reduced fat cheese and fat free sour cream.