Red-Bean Salsa Grilled Chicken Recipe

Name: Red-Bean Salsa Grilled Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 large red onion, halved and thinly sliced; 6 large garlic cloves, thinly sliced; Salt and freshly ground pepper, to taste; 6 boneless and skinless chicken breast halves; 1 1/2 teaspoons grated lime peel, divided; 4 tablespoons fresh lime juice, divided; 2 cans (15 1/2 ounces each) small kidney beans or pinto beans, drained and rinsed; 2 cans (14 1/2 ounces each) diced tomatoes (drain one can); 1/2 cup coarsely chopped fresh cilantro; 1 to 2 tablespoons Louisiana-style hot sauce

Servings: persons

3 tablespoons extra-virgin olive oil
1 large red onion, halved and thinly sliced
6 large garlic cloves, thinly sliced
Salt and freshly ground pepper, to taste
6 boneless and skinless chicken breast halves
1 1/2 teaspoons grated lime peel, divided
4 tablespoons fresh lime juice, divided
2 cans (15 1/2 ounces each) small kidney beans or pinto beans, drained and rinsed
2 cans (14 1/2 ounces each) diced tomatoes (drain one can)
1/2 cup coarsely chopped fresh cilantro
1 to 2 tablespoons Louisiana-style hot sauce

1
Heat the oil in a medium skillet over medium heat. Stir in the red onion, garlic, and salt and pepper to taste. Cook until onion is tender, stirring often, about 5 minutes.
2
Put the chicken in a medium bowl. Add 1/2 cup of the cooked onion mixture, 1 teaspoon of the lime peel, 2 tablespoons of the lime juice, and salt and pepper to taste. Toss to mix well. Cover and marinate in refrigerator for at least 30 minutes.
3
Meanwhile make a salsa. Place the remaining cooked onion mixture in a medium serving bowl. Stir in the beans, tomatoes (and the juice from one can of tomatoes), cilantro, and hot sauce to taste, and the remaining 1/2 teaspoon lime peel and 2 tablespoons lime juice. Stir to mix well. Cover and refrigerate salsa until ready to serve.
4
Heat a barbecue grill to medium-hot. Remove the chicken from its marinade; toss leftover marinade. Grill the chicken, turning once, until browned and cooked through (170u00b0F on an instant-read thermometer), about 10 minutes.

882

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1 large red onion, halved and thinly sliced, 6 large garlic cloves, thinly sliced, Salt and freshly ground pepper, to taste, and more.

Yes, Red-Bean Salsa Grilled Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Red-Bean Salsa Grilled Chicken

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