Ingredients:
- 4 boneless, skinless chicken breasts
- 1/4 cup fresh lime juice
- 2 tablespoons fresh mint leaves, chopped
- 2 tablespoons fresh cilantro leaves, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 can 15 ounces black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 red bell pepper, diced
- 1/2 cup corn kernels fresh or frozen
- 1 avocado, diced
- 1/4 cup fresh lime juice for the salsa
- 2 tablespoons fresh cilantro leaves for the salsa
- 2 tablespoons extra-virgin olive oil for the salsa
- Salt and pepper to taste for the salsa
- Lettuce or mixed greens for serving
Instructions:
Put 1/4 cup of lime juice, chopped mint, chopped cilantro, minced garlic, olive oil, salt, and pepper in a bowl
Mix these ingredients together to make a marinade
Put the chicken breasts in a plastic bag that can be closed again and again, and pour the marinade over them
Put the bag in the fridge for at least 30 minutes and up to 4 hours
Set your grill or grill pan on medium-high heat to get it ready to use
Put the chicken on the grill for about 6 to 7 minutes on each side, or until the internal temperature reaches 165F 74C and the chicken is fully cooked
Take it off the grill and let it rest for a few minutes
Then cut it into strips
Drain and rinse the black beans, then add the cherry tomatoes, red onion that has been finely chopped, red bell pepper that has been diced, corn kernels, avocado that has been diced, 1/4 cup of lime juice, 2 tablespoons of cilantro leaves, 2 tablespoons of olive oil, salt, and pepper
Mix everything together in a large bowl
Mix well by tossing
On each plate, put a bed of lettuce or mixed greens
Then, put slices of grilled chicken on top of the greens
Finally, spoon the black bean salsa over the chicken
If you want, you can add more cilantro leaves and lime wedges as a garnish
Have fun with your Mojito Lime Chicken with Black Bean Salsa Salad

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