1/2 cup(s) unsweetened orange juice
1/4 cup(s) cilantro, fresh, chopped
3 Tbsp fresh lime juice
2 tsp olive oil
2 tsp minced garlic
1 tsp ground cumin
3/4 tsp table salt, or to taste
1/2 tsp black pepper, freshly ground
1 1/4 pound(s) uncooked boneless skinless chicken breast(s), four 5-oz pieces
1 cup(s) canned black beans, rinsed and drained
1 cup(s) mango(es), fresh, cubed
2 Tbsp (chopped) uncooked red onion(s), chopped
2 spray(s) cooking spray
1. In a small bowl, combine orange juice, cilantro, lime juice, oil, garlic, cumin, salt and pepper; remove 1/2 cup and place in a large zip-close plastic bag. Add chicken to bag and turn to coat; seal bag and refrigerate up to 12 hours.
2. Meanwhile, to make salsa, add beans, mango and onion to bowl with orange juice mixture; toss, cover and refrigerate up to 12 hours.
3. When ready to cook, coat grill or grill pan with cooking spray; preheat over medium-high heat. Remove chicken from marinade; discard marinade.
4. Grill chicken, turning as needed, until cooked through, about 15 to 20 minutes. Transfer chicken to serving plates and spoon salsa over chicken; pour any liquid left in bottom of bowl over top. Yields 1 piece of chicken and about 1/2 cup of salsa per serving.
o Marinate the chicken and bean mixture the night before you want to serve it. Then when it's time for dinner, just grill the chicken and your dinner's ready fast.
o Feel free to use papaya or pineapple instead of the mango (could affect PointsPlus values).