Cilantro, garlic and red pepper marinate chicken breasts before a quick trip to the grill. Served with sassy black bean salsa, you can see why this dish is a favorite!
cost per recipe: $8.36
The price is determined by the national average.
tablespoons lemon juice
tablespoons olive oil
cup chopped cilantroleaves
cloves garlic, minced
teaspoon crushed red pepper
pound skinless, boneless chicken breast halves(4 breast halves)
jar (16 ounces) Pace® Chunky Salsa
can (about 15 ounces) black beans, rinsed and drained
Stir 2 tablespoons lemon juice, oil, 3 tablespoons cilantro, garlic and red pepper in a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and refrigerate for 20 minutes, turning the chicken over a few times during marinating.
Stir the remaining lemon juice, cilantro, salsa and beans in a medium bowl.
Lightly oil the grill rack and heat the grill to medium. Remove the chicken from the marinade. Discard any remaining marinade.
Grill the chicken for 10 minutes or until it's cooked through, turning the chicken over once halfway through cooking. Serve the chicken with the salsa mixture.