Wednesday, January 30, 2013

Chicken with Black Bean and Mango Salad, WIN!

This was the absolute easiest dinner to make. The prep time was maybe 10 minutes! Plus, I was able to enlist the help of my oldest son, Parker. He zested and juiced limes and helped salt and pepper the chicken. The husband, who is a chef, said he couldn't have seasoned the chicken better himself!

Here is the link to the self magazine article! The recipe can be found on my "Eating right" board, the title is "1 week of healthy recipes. Self magazine"

I believe next time I will add some quinoa for some extra weight to the meal. Other than that, I wouldn't change a thing!

Here's the awesome recipe!! The recipe instructions are listed for 1 serving. Double or Quadruple them for a couple or family sized serving.

Chicken with Black Bean and Mango Salad:
4 oz. chicken breast
2 tbsp extra-virgin olive oil
1 lime, zested and juiced
1/3 cup black beans, drained and rinsed
1/3 cup mango, diced
1/4 cup corn
2 tbsp sweet onion, diced
sea salt and fresh ground black pepper

  1. In a bowl, coat 4 oz pounded boneless, skinless chicken breast with 1 tbsp extra-virgin olive oil, 1/2 tbsp fresh lime juice and zest of 1/2 lime; season with salt and freshly ground black pepper. Coat a medium skillet with vegetable oil cooking spray; cook chicken over medium-high heat, turning once, until golden brown and cooked through, about 4 minutes on each side. In another bowl, combine 1/3 cup rinsed and drained low-sodium black beans, 1/3 cup diced mango, 1/4 cup corn, 2 tbsp chopped sweet white onion, 1/2 tbsp fresh lime juice, zest of 1/2 lime and 2 tsp extra-virgin olive oil; season with salt and freshly ground black pepper. Serve chicken with black bean and mango salad.


  1. Yummy!!! I've got to try that!!!!! I have black beans out my ears!