GRILLED CHICKEN WITH BLACK BEAN SALSA
- 4 small skinless, boneless chicken breasts - 16oz total
- 3 tablespoons limejuice
- 1 tablespoon honey
- 1 teaspoon paprika
- 1/2 teaspoon ground tumeric
- 1/8 teaspoon garlic powder
- Dash ground red pepper
- 1 15-oz can black beans, rinsed and drained
- 1/2 cup frozen whole kernel corn, cooked and drained
- 1 small tomato, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 2 tablespoons snipped fresh cilantro tomato wedges (optional)
Rinse chicken; pat dry with paper towels. Combine 1 tablespoon of the limejuice, the honey, paprika, tumeric, fresh garlic, ground red pepper and a dash of salt. Brush over both sides of chicken breasts. Let stand for 30 minutes. Cook for 12 to 15 minutes or until tender and no longer pink, turning once.
Meanwhile, in a medium bowl combine the beans, corn, chopped tomato, jalapeno pepper, the remaining 2 tablespoons lime juice and the cilantro.
Serve with the chicken. If desired, garnish with tomato wedges. Makes 4 servings.
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Nutrition facts per serving: 202 calories, 3 grams total fat, 1 gram saturated fat, 45 mg cholesterol, 340 mg sodium, 25 gramss carbohydrate, 5 grams fiber, 24 grams protein.
Exchange: 1 1/2 starch, 2 lean meat, 1 vegetable.
