Gluten-Free Chicken with Tomatoes and Polenta
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 9g||14%|
|Saturated Fat 1g||8%|
|Total Carbs 28g||9%|
|Dietary Fiber 7g||28%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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Salt and pepper to taste
1/2 cupItalian Salad dressing, divided
1 can(16 ounces) black beans, drained and rinsed
1 large mango, peeled and chopped
2 tablespoonschopped red onion
2 tablespoonschopped fresh cilantro
Preheat grill or broiler. Season chicken breasts to taste with salt and pepper. Grill or broil chicken breasts, turning occasionally and basting with 1/4 cup of the dressing, 15 minutes or until juices run clear and a meat thermometer inserted in center of chicken breast reads 170°F. Note: Do not baste during the last 5 minutes of grilling.
TIP: This recipe may easily serve 2 people instead of 4 people by using half the quantity of all ingredients (that’s 1/4 cup dressing). To serve 6 people, use 6 chicken breasts, 3/4 cup dressing (12 tablespoons); 1-1/2 cans black beans, 1-1/2 mangos or 2 small mangos, and 3 tablespoons chopped cilantro.
Meanwhile, in a medium bowl, combine black beans, mango, onion and cilantro. Stir in remaining 1/4 cup of the dressing; set aside.
Place one baked chicken breast on each plate and serve with the black bean salsa.
Chicken with Black Bean and Mango SalsaAdd Your Comment