Chicken with Black Bean Salsa
There’s nothing timid about the flavors in this southwestern-style entree. Prepared on the grill or broiled, it’s a fast, fun meal for a busy weeknight or a weekend get-together with friends. —Trisha Kruse, Eagle, Idaho
Ingredients
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (8 ounces) unsweetened crushed pineapple, drained
- 1 small red onion, chopped
- 1 plum tomato, chopped
- 1 garlic clove, minced
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- rub:
- 1 tablespoon brown sugar
- 1 teaspoon hot pepper sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 4 boneless skinless chicken breast halves (4 ounces each)
Directions
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1For salsa, in a large bowl, combine the first 8 ingredients; refrigerate until serving. Combine the brown sugar, pepper sauce, garlic powder, salt and pepper; rub over both sides of chicken.
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2Grill chicken on an oiled rack, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Serve with salsa.
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