Marinate Ahead and Grill
Grilled Mojo Chicken Breasts
Black Beans and Yellow Rice
Ingredients
- 2 oranges
- 2 Tbsp chopped chipotle peppers in adobo sauce
- 6 cloves garlic, minced
- 2 tsp dried thyme
- 1½ tsp salt
- 3 bone-in chicken breasts (1½ to 2 lb)
Instructions
- Grate zest and squeeze juice from oranges. Whisk together orange juice, zest, peppers, garlic, thyme, and salt in a large bowl.
- Add half of marinade to chicken in a large zip-top plastic bag. Seal bag, and turn to coat; reserve remaining marinade for basting. Chill chicken 30 minutes, turning bag once or twice.
- Preheat grill or grill pan to medium-high heat. Remove chicken from marinade; discard marinade.
- Grill chicken on grill rack rubbed with oil, covered, 20 to 25 minutes or until done, turning and basting occasionally with reserved marinade. Let stand 10 minutes; cut chicken breasts in half to serve.
Side Dish Ingredients
- 1 cup brown basmati rice (or use other brown rice)
- ¼ tsp ground turmeric
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- ½ cup finely chopped red onion
- 1 clove garlic, minced
- 1 Tbsp olive oil
- 2 (15.5-oz) cans BPA-free black beans, drained and rinsed
- 1 (14.5-oz) can low-sodium chicken broth
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Cook rice according to package directions, adding turmeric and ¼ tsp each salt and pepper.
- Sauté onion and garlic in hot oil in a saucepan over medium-high heat 3 minutes or until tender; add beans, broth, and ½ tsp each salt and pepper.
- Bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in cilantro before serving.
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