Ingredients:

  • 4 Boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 2 Tablespoons Olive Oil (for marinade)
  • 1/4 Cup Fresh Lime Juice (for marinade)
  • 2 Tablespoons Honey or Maple Syrup
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Dried Oregano
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 2 Cloves Garlic, minced
  • 1 Large Ripe Mango, diced
  • 1 Can (15 oz) Black Beans, rinsed and drained well
  • 1/2 Cup Red Onion, finely diced
  • 1/2 Red Bell Pepper, finely diced
  • 1 Jalapeño Pepper, seeded and minced
  • 1/4 Cup Fresh Cilantro, chopped
  • 2 Tablespoons Fresh Lime Juice (for salsa)
  • 1 Tablespoon Olive Oil (for salsa)
  • Salt and Pepper to taste

Instructions:

  1. If chicken breasts are thick, butterfly or pound them to an even 3/4-inch thickness.
  2. In a bowl, whisk together the lime juice, honey, cumin, oregano, minced garlic, oil, salt, and pepper for the marinade.
  3. Place chicken in a resealable bag or dish, pour the marinade over, ensuring it is fully coated. Marinate in the refrigerator for a minimum of 30 minutes (up to 4 hours). Discard any remaining marinade.
  4. To assemble the salsa, gently combine the diced mango, rinsed black beans, red onion, red pepper, minced jalapeño, and chopped cilantro in a medium bowl.
  5. Dress the salsa with 2 tablespoons of fresh lime juice and 1 tablespoon of olive oil. Season lightly with salt and pepper. Set aside.
  6. Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C) and brush the grates lightly with oil.
  7. Remove chicken from the marinade and place directly on the hot grates. Grill for 6–8 minutes per side until the internal temperature reaches 165°F (74°C).
  8. Transfer the cooked chicken to a cutting board, cover loosely with foil, and let it rest for 5 minutes before slicing against the grain.
  9. Serve the sliced chicken immediately, topped generously with the Black Bean Mango Salsa.