Lime-Chipotle Grilled Chicken Breasts
Corn and Black Bean Salad
Ingredients
- 6 boneless, skinless chicken breasts
- ¼ cup fresh lime juice
- 2 Tbsp fresh orange juice
- 2 Tbsp honey
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- ¼ cup chopped fresh cilantro
- 1 Tbsp ground chipotle chile pepper
Instructions
- Preheat grill to medium-high heat. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Combine lime juice, orange juice, honey, oil, garlic, cilantro, and chile pepper in a large zip-top plastic freezer bag. Add chicken; seal and turn to coat. Let stand 10 minutes.
- Remove chicken from marinade; discard marinade. Sprinkle chicken lightly with salt and pepper. Grill, covered, 4 to 5 minutes per side or until done.
Side Dish Ingredients
- 3 ears corn, shucked
- 3 Tbsp olive oil, divided
- 2 (15-oz) cans black beans, drained and rinsed
- 1 cup refrigerated salsa
- ¼ cup chopped fresh cilantro
- 2 Tbsp fresh lime juice
- ¼ cup crumbled cotija cheese (or use queso blanco)
- 1 avocado, diced
Side Dish Instructions
- Preheat grill or grill pan to medium-high heat. Brush corn with 1 Tbsp oil; sprinkle lightly with salt. Grill corn, covered, 3 to 4 minutes or until charred, turning occasionally.
- Cut kernels from cobs; discard cobs. Place kernels in a large bowl. Add beans, salsa, cilantro, lime juice, and 2 Tbsp oil; toss. Sprinkle with cheese and avocado.
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