Ingredients

The following ingredients have 4 Servings
  • 3 chicken breasts (boneless, skinless)
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic (finely minced)
  • 1 lime (juice and zest, divided)
  • 1 tablespoon honey
  • 2 teaspoons smoked paprika
  • 2 teaspoons mild crushed red peppers (or chili powder)
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 1/4 teaspoon cayenne pepper
  • 1 package Sargento Blends 4 Cheese Southwest Slices
  • 2 cups black beans (rinsed well and drained)
  • 1 cup tomato (chopped)
  • 1 jalapeno (seeded and finely diced)
  • 1 teaspoon sugar

Instruction

  • Cut the chicken breasts in half LENGTHWISE to create 6 cutlet sized pieces. Set aside.
  • In a shallow dish, combine the olive oil, juice of half a lime, zest of one lime, garlic and honey. Add the chicken cutlets to the mixture, turning to coat both sides.
  • Stir together the paprika, crushed peppers, cumin, onion powder, salt, pepper and cayenne in a small bowl. Pour over the coated chicken, and rub into both sides of the chicken until all pieces are well coated. Cover and refrigerate for a minimum of one hour up to four hours.
  • During the last half hour of marinating, prepare the black bean salsa. In a medium sized bowl, stir together the black beans, tomatoes, jalapenos, 2 tablespoons of lime juice and the sugar. Stir well. Season with salt + pepper to taste. Let rest at room temperature until ready to serve, stirring often.
  • Heat grill to approximately 400 degrees. Place the spiced chicken onto the grill. Cook for about 5 minutes on each side, rotating a quarter turn on each side. (Total cook time is about 10-12 minutes.)