Grilled Chicken with Spicy Black Beans & Rice the Editors of Publications International, Ltd.
Grilled Chicken with Spicy Black Beans & Rice
Makes 2 servings
|1||boneless skinless chicken breast (about 1/4 pound)|
|1/2||teaspoon Caribbean jerk seasoning|
|1/2||teaspoon olive oil|
|1/4||cup finely diced green bell pepper|
|2||teaspoons chipotle chili powder|
|3/4||cup hot cooked rice|
|1/2||cup rinsed and drained canned black beans|
|2||tablespoons diced pimiento|
|1||tablespoon chopped pimiento-stuffed green olives|
|1||tablespoon chopped onion|
|1||tablespoon chopped fresh cilantro (optional)|
|Lime wedges for garnish (optional)|
- Spray cold grid of grill with nonstick cooking spray. Prepare grill for direct grilling. Rub chicken with jerk seasoning. Grill over medium-hot coals 8 to 10 minutes or until no longer pink in center.
- Meanwhile, heat oil in medium saucepan or skillet over medium heat. Add bell pepper and chili powder; cook and stir until peppers are soft.
- Add rice, beans, pimiento and olives to saucepan. Cook about 3 minutes or until hot.
- Serve bean mixture with chicken. Top bean mixture with onion and cilantro, if desired. Garnish with lime wedges.
|Serving Size:||1/2 of total recipe|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||18 %|
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