This colorful grilled dish is perfect for a summer get-together. All the fresh vegetables and Mexican spices are so flavorful and complement the chicken beautifully. Add a little Spanish rice and refried beans on the side and you've got yourself one fantastic meal! Eat it outside on the deck on a beautiful night and enjoy!
Ingredients
4 boneless, skinless chicken breasts
lime juice (you'll need a little over 1/2 cup)
1 tsp. ground pepper
1 tsp. chili powder
1 Tbsp. extra virgin olive oil
2 ears of corn, grilled, then kernels removed from ears
1/2 can seasoned black beans, rinsed and drained
1 cup of pico de gallo (or 1 tomato, 1 onion, and 1 Tbsp cilantro, all diced & chopped)
1/4 cup purple onion, grilled in quarters, then chopped
1/2 tsp. cumin
1 lemon, quartered and grilled (for garnish & flavor)
Serve with:
1 package 90 sec. Spanish rice to serve on the side or as a bed for the chicken & salsa
1 can fat-free refried beans, heated with a little low-fat shredded cheese & baked tortilla chips on top
freshly chopped cilantro & sour cream to top
Place the chicken breasts in a medium bowl. Combine 1/2 cup lime juice, pepper, chili powder, and oil and pour over the chicken. Toss to blend and let marinate for 30 minutes.
Grilled, pre-cut veggies |
Grill the marinated chicken on high heat for 6-8 minutes per side. Make sure the thickness of the chicken breasts are even before grilling (cut off the thin bits and pound the chicken to create evenness).
Grilling Tips:
- To get those cool grilling marks, turn chicken only once, and when you do, rotate it 90 degrees. :)
- To know when you're chicken is done, DON'T CUT it! This will let those wonderful juices escape & make your chicken dry. Instead, push a fork or knife onto the top of chicken on the grill. If the juices run clear, then its done. :)
**My suggestion is to get a bite with a little salsa, refried beans, and chicken. The combination of the three together is amazing! :9
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