I’ve got another fun idea today to dress up ordinary grilled chicken. This chicken breast is seasoned with lots of flavorful spices (basically the same ones you would have in taco seasoning) and topped with a fresh black bean salsa. The salsa is also really good on it’s own. I added defrosted corn, fresh chopped tomato, onion and cilantro to a can of rinsed and drained black beans. Be sure to rinse the beans really well for this salad so you don’t have any of the gravy part of the canned beans in your salsa.
I added this along with 4 more great grilled chicken recipes you can find here on the Best Grilled Chicken Recipes page at Tablespoon.com.
Yield: Serves 4
2 large boneless, skinless chicken breasts, cut in half lengthwise so that you have 2 thin pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1 15 oz can black beans
1 cup frozen and defrosted corn
1/4 cup red onion, diced
1/4 cup fresh cilantro, diced
1 large tomato, diced
2 teaspoons lime juice
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat grill. Combine 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1/12 teaspoon dried oregano and 1/4 teaspoon garlic powder. Mix well. Sprinkle seasonings over both sides of chicken breasts.
Combine black beans, corn, red onion, cilantro, tomato, lime juice, 1/2 teaspoon cumin, 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well and set aside.
Grill chicken breasts over medium heat until done, about 15 - 20 minutes, or until chicken is no longer pink and has an internal temperature of 165°.
Top grilled chicken with black bean salsa and serve with a fresh salad or rice.
This post sponsored by Tablespoon.
