Tequila Lime Chicken with Avocado–Black Bean Salsa

PREP TIME: 30 minutes / COOK TIME: 10 minutes
TOTAL TIME: 40 minutes
SERVINGS: 4  

Chicken and Marinade
1⁄3 c orange juice
3 Tbsp tequila or orange juice
1 tsp grated lime zest
2 cloves garlic, chopped
1 tsp ground cumin
4 boneless, skinless chicken breast halves (5 ounces each)
8 leaves romaine lettuce, chopped

Salsa
2 tomatoes, chopped
1 avocado, peeled, seeded, and chopped
3⁄4 c no-salt-added canned black beans, rinsed and drained
2 Tbsp chopped fresh cilantro
2 tsp chopped jalapeño chile pepper (wear plastic gloves when handling)
2 Tbsp fresh lime juice
1⁄4 tsp ground cumin
1⁄8 tsp salt

1. TO MAKE THE CHICKEN AND MARINADE:In a large, resealable plastic bag, combine the juice, tequila or additional juice, zest, garlic, and cumin. Shake to combine. Add the chicken, push out all the air, and seal. Marinate in the refrigerator for 30 minutes.

2. PREHEAT grill or grill pan coated with cooking spray to medium. Grill the chicken for 8 minutes, turning once, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear.

3. TO MAKE THE SALSA: In a medium bowl, toss together the tomatoes, avocado, beans, cilantro, jalapeño, juice, cumin, and salt until combined. Serve with the chicken over a bed of lettuce.

NUTRITION (per serving) 321 calories, 9 g fat, 1.5 g saturated fat, 35 g protein, 18 g carbohydrates, 7 g fiber, 251 mg sodium

source