Yucatan Chicken with Grilled Summer Salsa

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

In a medium bowl combine corn, pico de gallo, purple onion, black beans, cumin, and 1 Tbsp. lime juice to create the salsa.  I like to mix it gently with my hands so that none of the components get beat up.

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. :)

Once the chicken is finished (internal temp should be 165), let it rest for 5 minutes to let the juices redistribute (just like a steak).  Then plate with salsa over the top and a little Spanish rice and refried beans on the side.  ¡que aproveche! 

**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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