- 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!