Recipe: Grilled Cuban Chicken with Black Bean and Mango Salsa

Grilled Cuban Chicken with Black Bean and Mango Salsa

1/2 cup(s) orange juice
1/4 cup(s) cilantro, fresh, chopped
1/4 cup fresh lime juice
2 tsp olive oil
2 tsp minced garlic
1 tsp ground cumin
3/4 tsp table salt, or to taste
1/2 tsp black pepper, freshly ground
3 pound(s) uncooked boneless, skinless chicken breast
1 cup(s) canned black beans, rinsed and drained
1 cup(s) mango(es), fresh, cubed
2 tbsp red onion(s), chopped 

* In a small bowl, combine orange juice, cilantro, lime juice, oil, garlic, cumin, salt and pepper; remove 1/2 cup and place in a large zip-close plastic bag. Add chicken to bag and turn to coat; seal bag and refrigerate up to 12 hours.

* Meanwhile, to make salsa, add beans, mango and onion to bowl with orange juice mixture; toss, cover and refrigerate up to 12 hours.

* When ready to cook, coat grill or grill pan with cooking spray; preheat over medium-high heat. Remove chicken from marinade; discard marinade.

* Grill chicken, turning as needed, until cooked through, about 15 to 20 minutes. Transfer chicken to serving plates and spoon salsa over chicken; pour any liquid left in bottom of bowl over top. Yields 1 piece of chicken and about 1/2 cup of salsa per serving (about 6 servings).

Nutrition Details: 325 calories, 3.2g fat, 16g carbs, 3.3g fiber, 55g protein.  Calculates to 7 WW+ points.

Recipe credit: Weight Watchers Weekly, Summer, 2012.

My personal review (and modifications):  I was worried that since the "salsa" wasn't much of a sauce, that it wasn't going to be very good.  Was I proven wrong...it was amazing.  Lots of protein and fiber, so it was very filling.  My grill ran out of propane about 7-8 minutes into the grilling (dammit), so I finished it on the stove top in a sprayed frypan.  Worked out just fine!  Also, I didn't have orange juice on-hand - but did have low-sugar apple juice - was a fine substitute.  I have lots of leftovers, and I'm looking forward to eating those.  Definitely recommend this recipe.