Wednesday, May 2, 2012

Grilled Chicken with Black Bean Salsa

Grilled Chicken with Black Bean Salsa


  • 2 large boneless, skinless chicken breasts, cut in half lengthwise so that you have 2 thin pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1 15 oz can black beans
For the Black Bean Salsa:
  • 1 cup frozen and defrosted corn (I substituted with canned corn, drained)
  • 1/4 cup red onion, diced
  • 1/4 cup fresh cilantro, diced
  • 1 large tomato, diced
  • 2 teaspoons lime juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Rub Chicken with the Spice Mixture
Grill the Chicken breasts over Medium heat
Black Bean Salsa
  1. Preheat grill. Combine 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1/12 teaspoon dried oregano and 1/4 teaspoon garlic powder. Mix well. Sprinkle seasonings over both sides of chicken breasts.
  2. Combine black beans, corn, red onion, cilantro, tomato, lime juice, 1/2 teaspoon cumin, 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well and set aside.
  3. Grill chicken breasts over medium heat until done, about 15 - 20 minutes, or until chicken is no longer pink and has an internal temperature of 165°.
  4. Top grilled chicken with black bean salsa and serve with a fresh salad or rice.
 Original recipe credit:


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