Ingredients
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4 boneless skinless chicken breasts
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3 tablespoons lime juice
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1 tablespoon vegetable oil
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1/4 teaspoon crushed red pepper flakes
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3 garlic cloves, crushed
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1 cup water
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1/2 cup red bell pepper, diced
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1 tablespoon red onion, chopped
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1 cup black beans, drained
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1/2 cup orange juice
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2 tablespoons balsamic vinegar
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1/4 teaspoon salt
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1/8 teaspoon black pepper
Instructions
- Combine lime juice, vegetable oil, red pper, and garlic in a large zip-top heavy-duty plastic bag.
- Add chicken; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally.
- Bring water to a boil in a small saucepan; add bell pepper and onion.
- Cook 30 seconds; drain.
- Plunge into ice water; drain well.
- Set aside.
- In a food processor, add beans, orange juice, balsamic vinegar, salt, pepper, and garlic.
- Process until smooth.
- Pour into a saucepan; cook over medium-low heat until heated.
- Remove chicken from bag and grill over medium-hot coals.
- Cook 8-10 minutes on each side or until chicken is done.
- To serve, divide bean mixture onto each of 4 plates.
- Place chicken breast on top of sauce; top each with 2 tablespoons bell pepper mixture or a fresh tomato salsa.