Marinate Ahead

Grilled Chicken with Fresh Herb Salsa

Black Beans and Yellow Rice
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Ingredients

  • 1½ cups chopped tomatoes, divided
  • ⅓ cup chopped red onion
  • ⅓ cup chopped fresh cilantro
  • 2 teaspoons chopped fresh oregano
  • 3½ tablespoons red wine vinegar, divided
  • ¼ teaspoon hot sauce
  • ¾ cup chopped red bell pepper
  • ¾ cup frozen corn kernels, thawed
  • 6 boneless skinless chicken breasts
  • 2½ tablespoons olive oil, divided
  • 2½ teaspoons chili powder
  • 2 cloves garlic, minced

Instructions

  1. Place 1 cup tomatoes, onion, cilantro, oregano, 1½ tablespoons vinegar, and hot sauce in a food processor; process until coarsely chopped.
  2. Add bell pepper, and pulse 4 to 5 times.
  3. Combine ¼ cup tomato mixture, remaining 2 tablespoons red wine vinegar, 1½ tablespoon oil, chili powder, and garlic in a 13- x 9-inch glass baking dish.
  4. Add chicken, turning to coat.
  5. Cover, and refrigerate 2 hours or up to 12 hours.
  6. Cover, and refrigerate remaining tomato mixture.
  7. Preheat grill to medium-high heat.
  8. Remove chicken from marinade; discard marinade.
  9. Brush both sides of chicken with remaining 1 tablespoon oil.
  10. Grill, covered with grill lid, 5 to 7 minutes per side or until done.
  11. Serve chicken with remaining tomato mixture.

Side Dish Ingredients

  • 1 tablespoon olive oil
  • ½ cup finely chopped red onion
  • ½ cup chopped red bell pepper
  • 2 cloves garlic, minced
  • 2 (15-oz) cans black beans, drained and rinsed
  • 1 (14-oz) can chicken broth
  • ¾ teaspoon salt, ¾ teaspoon pepper, divided
  • 1 tablespoon chopped fresh cilantro
  • 1 cup uncooked brown rice
  • ¼ teaspoon ground turmeric (or use curry powder)

Side Dish Instructions

  1. Heat oil in a saucepan over medium-high heat; add onion, bell pepper and garlic.
  2. and sauté 3 minutes or until tender.
  3. Add black beans, broth, ½ teaspoon salt and ½ teaspoon pepper; bring to a boil.
  4. Cover, reduce heat, and simmer 10 minutes; stir in cilantro.
  5. Cook rice according to package directions; stir in remaining ¼ teaspoon salt, ¼ teaspoon pepper and turmeric.

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