CARIBBEAN JERK CHICKEN WITH BLACK BEAN SALSA
Preparation Time: 15 minutes
4 boneless skinless chicken breast halves (about 1 1/4 pounds)
3/4 cup Lawry's® Caribbean Jerk Marinade With Papaya Juice, divided
15 oz black beans, rinsed and drained
1 cup chopped peeled ripe mango or peach
1/4 cup chopped red bell pepper
2 Tbs chopped fresh cilantro
Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
Meanwhile, for the Black Bean Salsa, mix beans, mango, bell pepper, cilantro and remaining 1/4 cup marinade in medium bowl. Set aside. Remove chicken from marinade. Discard any remaining marinade.
Grill over medium-high heat 6 to 8 minutes per side or until chicken is cooked through. Serve chicken with Black Bean Salsa.
Test Kitchen Tip: Serve leftover sliced grilled chicken and black bean salsa over mixed greens.
Total Fat 5g
Total Carbohydrate 33g
Dietary Fiber 5g