GRILLED CHICKEN WITH BLACK BEAN MANGO SALSA
Grilled chicken breast, seasoned with cumin, spices and topped with a fresh salsa made with sweet mango, protein-rich black beans, lime and cilantro for flavor.
Provided by Gina
Categories Dinner
Time 1h25m
Number Of Ingredients 14
Steps:
- Season chicken with salt and pepper and place in a large non-reactive bowl with remaining ingredients, toss well to coat and refrigerate at least 1 hour.
- In a medium bowl, combine the red onion, lime juice, olive oil and season with salt, to taste.
- Mix well then combine with the remaining ingredients; refrigerate until ready to serve.
- Heat the grill or a grill pan to medium high, discard the chicken marinade and grill the chicken breasts about 3 minutes on each side, or until the center is cooked through.
- Transfer to a cutting board and slice the chicken on the bias.
- Serve the sliced chicken topped with mango black bean salsa.
Nutrition Facts : ServingSize 3 oz chicken, 2/3 cup salsa, Calories 261 kcal, Carbohydrate 24 g, Protein 30.5 g, Fat 6 g, SaturatedFat 0.5 g, Sodium 71 mg, Fiber 5 g, Sugar 8 g
BLACK BEAN AND MANGO SALSA
Provided by Danny Boome
Categories side-dish
Time 26m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Put the beans into a large bowl and add the diced mango, red onion, roasted tomatoes, grated ginger root, cilantro, lime zest, orange zest and juices and drizzle with the oil. Season with salt and pepper, to taste. Lightly toss, cover and refrigerate until ready to serve.;
- Preheat broiler on low. Quarter the tomatoes and place them on a baking sheet. Drizzle with olive oil, sprinkle with sea salt and fresh black pepper, to taste. Place in oven and broil for about 5 to 7 minutes until slightly golden brown and softened. Cool.;
GRILLED CUBAN MOJO CHICKEN WITH MANGO SALSA
Spice up your menu with this Grilled Cuban Mojo Chicken! Chicken breasts quickly marinate in a garlicky citrus marinade before being grilled to perfection. Topped with a simple mango salsa and served with rice and cuban style black beans for the ultimate dinner. Serves 2 to 4 in about 45 minutes.
Provided by Laurie McNamara
Categories Mains & Entrees
Time 32m
Number Of Ingredients 16
Steps:
- Measure and add the olive oil, garlic, citrus zest and juice and spices in a bowl, whisking well to combine. Add in the chicken and toss to coat. Marinate for not longer than 25 to 30 minutes.
- Meanwhile preheat your grill to 400and prepare the salsa.
- Grill the chicken until no longer pink. Depending on if you're using a grill pan or an outdoor grill will depend on how long. I would preheat your outdoor gill to 400 to 450° and if you're using a grill pan, preheat to medium to medium-high. Allow the chicken to rest for about 5 minutes before serving.
- In a medium bowl combine the mango, onion, hot pepper and cilantro. Season with a few small pinches of kosher salt before tossing to combine.
- Top chicken with salsa and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 335 kcal, Carbohydrate 27 g, Protein 38 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 266 mg, Fiber 4 g, Sugar 21 g, TransFat 1 g, UnsaturatedFat 5 g
GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA
Steps:
- Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
- For the mango cilantro relish:
- Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.
CARIBBEAN BLACK BEANS WITH MANGO SALSA OVER BROWN RICE
I tried Kashi black beans and mango salsa, and have thought about making some ever since. So here is a Caribbean version. To be really healthy, saute vegetables in water or other liquid, or you may use the olive oil. Your choice! Enjoy! Recipe is from Prevent and Reverse Heart Disease by Caldwell B. Esselstyn, Jr., M.D.
Provided by Sharon123
Categories Mango
Time 40m
Yield 4-6
Number Of Ingredients 16
Steps:
- In a non-stick saucepan, stir-fry onions and garlic in a small amount of oil (or use water or other liquid) for 5 minutes until onions begin to soften.
- Add ginger, thyme, and allspice; stir-fry 5 minutes more until onions are very soft.
- You can add fresh or frozen corn, water chestnuts, carrots, chopped red, yellow, or green peppers, cilantro.
- Stir in black beans and orange juice. Cook over low heat for 15 minutes, stirring occasionally, until mixture thickens slightly.
- Mash a few beans with a spoon for thicker consistency.
- Add pepper, and serve over brown rice topped with mango salsa and it's really good with crisped whole-grain corn tortillas.
BLACK BEAN MANGO SALSA
This is such a great salsa recipe. So delicious, fresh and so tantalizing to your taste buds. I make it many times during the summer and it is BEST to use all the freshest fruits/veggies as you can. Especially the mangoes and lime juice. I usually go to the local fruit stands to buy the mangoes, not sure where they are grown, but they are so much better than the local grocery store. It's also great over chicken, or enchiladas!!
Provided by cookin_nurse
Categories Lime
Time 15m
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients until well blended.
- Refrigerate for at least 1 hour.
- Serve with tortilla chips or grilled chicken.
Nutrition Facts : Calories 37.9, Fat 0.2, Sodium 1, Carbohydrate 8.2, Fiber 1.8, Sugar 2.2, Protein 1.7
SPICY CUBAN MOJO CHICKEN WITH MANGO-AVOCADO SALSA
Make and share this Spicy Cuban Mojo Chicken With Mango-Avocado Salsa recipe from Food.com.
Provided by kban48
Categories Chicken Breast
Time 1h5m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 18
Steps:
- Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chile pepper, salt, olive oil, orange juice, and lemon juice into the bowl of a blender; grind to a coarse paste. Toss the chicken with the marinade, then place into the refrigerator, and allow to marinate for about 2 1/2 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a skillet over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned. Place into the oven, and cook until the juices run clear, about 8 minutes. When the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes.
- While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet over medium-high heat. Simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. Once thick, remove from heat, and whisk in the butter pieces one at a time until melted; set aside.
- To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley.
Nutrition Facts : Calories 432.8, Fat 30.4, SaturatedFat 10.1, Cholesterol 96.3, Sodium 225.8, Carbohydrate 13.5, Fiber 2.4, Sugar 8.6, Protein 27.6
GRILLED CHICKEN WITH BLACK BEAN SALSA
Black bean salsa with mango gives this dish a Mexican taste without too much heat. I like to slice the chicken and serve it over a long grain and wild rice mix. -Terri Clouse, Connoquenessing, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, whisk the first six ingredients. Pour 2/3 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 1-2 hours. Reserve remaining marinade for basting. In a small bowl, combine salsa ingredients; toss to combine. , Drain chicken, discarding marinade. Grill, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer reads 165°, basting occasionally with reserved marinade during the last 4 minutes. Serve with salsa.
Nutrition Facts : Calories 266 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 339mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
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GRILLED CUBAN CHICKEN WITH BLACK BEAN AND MANGO SALSA
From weightwatchers.com
Cuisine CaribbeanTotal Time 2 hrs 30 minsServings 4
- In small bowl, combine orange juice, cilantro, lime juice, oil, garlic, cumin, salt, and black pepper for marinade. Scoop out 1⁄2 cup marinade and pour into large resealable plastic bag. Add chicken to bag. Seal bag and turn to coat chicken. Refrigerate for at least 2 hours and up to 12 hours. Add beans, mango, and onion to bowl of remaining marinade and stir to combine salsa. Cover salsa and refrigerate for up to 12 hours.
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill. Remove chicken from marinade. (Discard marinade.) Grill chicken, turning as needed so grill marks form, until instant-read thermometer inserted into centers registers 165°F, 10 to 15 minutes. Transfer chicken to plates. Spoon chickpea salsa and any juices over chicken.
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Cuisine CaribbeanCategory DinnerServings 4Total Time 35 mins
- 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.
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