Cuban Chicken w/ Black Bean and Mango Salsa (WW)
Adapted From: Web
Ingredients
1/2 ounce Orange Juice
1/4 cup Cilantro (chopped)
3 ounce Lime Juice
2 tsp Olive Oil
2 tsp Garlic (minced)
1 tsp Cumin
3/4 tsp Salt
1/2 tsp Pepper
4 breast Chicken
1 cup Black Beans (canned, rinsed, and drained)
1 cup Mango (cubed)
2 Tbs Onion (red, chopped)
Cooking Spray
Directions
In a small bowl, combine orange juice, cilantro, lime juice, oil, garlic, cumin, salt, and pepper.
Remove 1/2 cup and place in a larger ziploc bag.
Add chicken to bag and turn to coat.
Seal bag and refridgerate up to 12 hours.
Meanwhile, to make salsa, add beans, mango, and onion to bowl with remaining orange juice mixture.
Toss, cover, and refridgerate up to 12 hours.
When ready to cook, goat grill or grill plan with cooking spray.
Preheat over medium-high heat.
Remove chicken from marinade (discard marinade).
Grill chicken, turning as needed, until cooked through; about 15-20 minutes total.
Transfer chicken to serving plates and spoon salsa over chicken.
Pour any liquid left in bottom of bowl over top.
Katie Dishes - ???
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