Grilled Chicken & Black Bean Salsa

Grilled Chicken & Black Bean Salsa
Servings: 4 Cook 23 mins Grill 8 mins


  • 1 box (6.8 ounces) Spanish rice mix (such as Rice a Roni)
  • 4 boneless, skinless chicken breast halves (about 1 1/4 pounds), split if large and pounded to an even thickness
  • 1 (15 ounces) black beans, drained and rinsed
  • 2 scallions, trimmed and chopped
  • 1 jalapeno chile, seeded and diced
  • 1 can (8 ounces) pineapple chunks in juice
  • 1 can (14.5 ounces) no-salt-added diced tomatoes
  • 1 tablespoon vinegar
  • 2 teaspoons canola oil
  • 2 tablespoons unsalted butter

Make It

1. Remove seasoning packet from rice mix. Measure out 1 teaspoon and sprinkle over both sides of chicken in a glass dish.

2. 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. 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. 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.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 541, Fat, total (g): 12, chol. (mg): 97, sat. fat (g): 4, carb. (g): 63, fiber (g): 9, pro. (g): 44, sodium (mg): 1045, Percent Daily Values are based on a 2,000 calorie diet.