Black Bean Salad with Grilled Cilantro Chicken

Black bean salad with grilled cilantro chicken.png

This salad is fresh and citrusy while the chicken is flavorful and savory. This takes a bit of preparation to make sure you give the chicken enough time to marinate, but the results are wonderful. This chicken would also be great over a green salad. Enjoy!

*This recipe can be used while on the diabetes or weight loss programs

Recipe highlights:

  • Great source of protein
  • Great source of fiber
  • Excellent source of vitamins E and C
  • Rich in antioxidants

For chicken: (Makes 4 servings)

  • 4 cloves garlic, minced
  • 16 oz. (1 lb) boneless skinless chicken breast
  • 4 tbsp. Chopped cilantro
  • 1 lime, juiced
  • ½ tsp. Salt
  • ⅛ tsp. pepper
  • ¼ tsp. smoked paprika (how much did you use?)
  • ½ tsp. Onion powder

For the salad: (makes 4 servings)

1 can low sodium black beans, drained
½ cup red onion, finely chopped
1 medium roma tomato, chopped
3 Tbs. cilantro, chopped
¼ cup fresh lemon juice
salt, to taste
black pepper to taste

Directions for the chicken:

  1. Prepare the marinade:Mix together the garlic, chopped cilantro, lime juice, salt, pepper, onion powder and smoked paprika.
  2. Prepare the chicken: Pound the chicken so it is the same height all around (this will help it to cook evenly) Next, poke the chicken 2-3 times per side with a fork.
  3. Pour marinade over the chicken and mix so that all the chicken has some marinade.
  4. Marinade for 1 hour, flipping halfway through to ensure an even marinade.
  5. Spray a grill pan or grill with a bit of non stick coconut oil spray. Heat to medium-medium high.
  6. Cook until done or internal temperature reaches 165 degrees fahrenheit. (about 5-6 minutes per side)
  7. Remove from grill and let rest for 10 minutes before cutting

For the salad:

  1. Mix all ingredients in a large bowl. Chill until ready to eat.

*Serving size is 4 oz. of chicken and ¼ of the salad.

Tip: This is a great make-ahead lunch to have on hand during the week

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