Grilled Chicken & Black Bean Salsa
- 1 of 4 Remove seasoning packet from rice mix. Measure out 1 teaspoon and sprinkle over both sides of chicken in a glass dish.
- 2 of 4 In a bowl, combine beans, scallions and jalapeno. Dice pineapple chunks (reserving juice) and add to bowl. Pour 3 tablespoons reserved juice over chicken. Stir 1/3 cup of the diced tomatoes and 1/4 teaspoon of the rice seasoning mix into the bean mixture. Add vinegar and oil; stir and set aside.
- 3 of 4 Prepare Rice. Heat butter in a large, lidded skillet. Add rice mixture. Saute over medium heat, about 3 minutes. Stir in 21/4 cups water, remaining seasoning and remaining diced tomatoes. Bring to a boil. Cover and reduce heat to low. Simmer 20 minutes.
- 4 of 4 Heat grill or grill pan. Once ready, grill chicken 3 to 4 minutes per side, turning once, or until cooked through. Serve chicken with salsa and rice.
Servings Per Recipe: 4
Per Serving: 97 mg chol., 12 g Fat, total, 63 g carb., 44 g pro., 9 g fiber, 4 g sat. fat, 541 kcal cal., 1045 mg sodium