• 4 boneless skinless chicken breasts
  • 3 limes
  • salt and pepper
  • 1 cup black beans
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup shredded reduced-fat cheddar cheese
  • Salsa & sour cream to top

After eating an overdose of BBQ last week I’m trying to be a bit healthier this week. Unfortunately I’m really bored of just grilled chicken with asparagus so I’ve been on the hunt for revived grilled chicken recipes. I came across this recipe for Zesty Grilled Santa Fe Chicken and put a slightly different spin on it…mostly because I’m not a huge fan of sun-dried tomatoes. This dish is definitely low in calories and high in protein.

I started by marinating the chicken in the juice of 1 lime and a bit of olive oil for 2-3 hours. Turn the grill onto medium-high heat.

Remove the chicken from the bag and discard the marinade. Season the chicken with salt and pepper and then grill for 5-7 minutes on each side, or until no longer pink in the center.

While the chicken is grilling, preheat your oven to 350°. When the chicken comes off of the grill, put it into an oven-safe dish. Top each chicken breast with black beans, cilantro and cheese. Place in the oven for about 10 minutes, or until the cheese is melted.

I served the chicken with a side of salsa and sour cream to complete the dish. Squeeze each chicken breast with some fresh lime juice and enjoy!

cheese, limes