Black Bean Salad with Grilled Cilantro Chicken

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:

1. Great source of protein

2. Great source of fiber

3. Excellent source of vitamins E and C

4. Rich in antioxidants

For chicken: (Makes 4 servings)

1. 4 cloves garlic, minced

2. 16 oz. (1 lb) boneless skinless chicken breast

3. 4 tbsp. Chopped cilantro

4. 1 lime, juiced

5. ½ tsp. Salt

6. ⅛ tsp. pepper

7. ¼ tsp. smoked paprika

8. 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