Weight Watchers Wednesday: need a quick, summery dinner?

Grilled Cuban Chicken with Black Bean and Mango Salsa

{picture from weightwatchers.com}

POINTS® Value:5
Servings: 4

What you will need:
1/2 cup orange juice
1/4 cup cilantro, fresh, chopped
3 Tbsp fresh lime juice
2 tsp olive oil
2 tsp minced garlic
1 tsp ground cumin
3/4 tsp table salt, or to taste
1/2 tsp black pepper, freshly ground
1 1/4 pounds uncooked boneless, skinless chicken breast, four 5-oz pieces
1 cup canned black beans, rinsed and drained
1 cup mango, fresh, cubed
2 Tbsp red onion, chopped
cooking spray

How to make it:

The night before you are going to eat this:

In a small bowl, combine orange juice, cilantro, lime juice, oil, garlic, cumin, salt and pepper; remove 1/2 cup and place in a large zip-close plastic bag. Add chicken to bag and turn to coat; seal bag and refrigerate.

Then, to make the salsa, add beans, mango and onion to bowl with orange juice mixture; toss, cover and refrigerate.

The night you are going to eat this:
When ready to cook, coat grill or grill pan (we used the George Foreman) with cooking spray; preheat over medium-high heat. Remove chicken from marinade; discard marinade.

Grill chicken, turning as needed, until cooked through. Transfer chicken to serving plates and spoon salsa over chicken; pour any liquid left in bottom of bowl over top. Yields 1 piece of chicken and about 1/2 cup of salsa per serving.

K and I had this last night with some Saffron rice on the side, it was great! Plus it only took about 20 minutes to get dinner ready since I had done all the prep the night before.