I found this recipe on Sparkspeople and love it!  Hope you like it as much as I do.


    1 can (15 1/2 ounces) black beans, rinsed and drained
    1 ripe mango, peeled and finely chopped
    3 Tbsp. chopped red onion
    3 Tbsp. fresh lime juice
    2 Tbsp. chopped fresh cilantro
    1/2 jalapeño chile pepper, finely chopped (optional; if you choose to use pepper, wear plastic gloves when handling)
    4 boneless, skinless chicken breast halves
    2 tsp. grated lime peel
    2 Tbsp. fresh lime juice
    2 tsp. canola oil
    1/2 tsp. salt
    1/4 tsp. freshly ground black pepper


To make the salsa: In a medium bowl, stir together the beans, mango, onion, lime juice, cilantro, and jalapeno (if using). Set aside while grilling the chicken.

To make the chicken: Place the chicken in a shallow dish. Add the lime peel, lime juice, oil, salt, and pepper and rub the mixture into the chicken. Cover and let stand for 15 minutes. Meanwhile, preheat the grill or broiler. If using the broiler, coat a broiler-pan rack with cooking spray.

Place the chicken on the grill rack or broiler pan. Cook 4″ from the heat, turning once, until the chicken is no longer pink in the thickest part, 10 to 12 minutes.

Serve the chicken with the salsa. If desired, slice the chicken into strips to serve.

Number of Servings: 4

Recipe submitted by SparkPeople user TABBYKAT75.

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 355.7
  • Total Fat: 4.0 g
  • Cholesterol: 103.1 mg
  • Sodium: 118.0 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 8.5 g
  • Protein: 49.1 g


Sarah (round) says 7th September @ 16:32

Looks delicious – I love Lime anything!

Just wanted to let you know that I will publish a post tomorrow giving you an award!

susan says 7th September @ 20:57

Hi Patty ~ figured I’d answer your questions on my post here.
To make pesto:
2 cups fresh packed basil leaves (packed means, stuff them into a measure cup and press them down with your hand; it’s not a precise measurement)
1/4 cup grated Parmesan cheese
1/4 cup pine nuts (if you don’t have pine nuts, you can use walnuts or hazelnuts)
3 garlic cloves, finely minced (I like more like 5)
1 tablespoon of lemon juice. (helps prevent the pesto from turning brown upon exposure to the air.)
1/4 cup Olive oil. It should be the “extra virgin” variety, not the ordinary cooking olive oil.
Put all in a food processor and pulse away until almost “creamy” looking. I spoon it into ice cube trays, freeze until solid, then dump ’em in a freezes bag & keep them in the freezer. Figure on one cube per person, add butter and more Parm or Rom. cheese if you please 🙂 ; good to go on pasta, in stews, marinade for chicken ~ you name it.
Makes about 1 cup of prepared basil pesto.

As for wine & South Beach, after Phase 1, you are allowed “one or two glasses of wine”. W00t! I have 6 more days before I go buy a honkin’ big-ass bottle of good Cab Sav. The Doctor SAYS SO right in his book 🙂

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