My Nanny Kids love mangos. So for dinner this week I found this grilled chicken with black bean and mango salsa recipe on the skinnytaste website. For a vegetarian version, I just served brown rice with the salsa to complete a protein.
The salsa is so good I am going to try serving it with fish, (such as cod), and will try replacing the mangoes with fresh nectarines in the future. The salsa will be great in chicken and fish tacos as well. No need to include the cilantro or jalapeño if the children don’t like those flavors.
You Will Need:
16 oz 2 boneless skinless chicken breasts
salt and fresh cracked pepper (to taste)
3 cloves minced garlic
1 teaspoon cumin
1/2 teaspoon dried oregano
Juice of 1 lime
For the Black Bean Mango Salsa:
1/4 cup red onion (chopped)3 tablespoons lime juice
1 tablespoon olive oil
salt (to taste)
1 cup black beans (rinsed and drained)
1 ripe mango (peeled and diced)
1/4 cup fresh cilantro (minced, optional)
1 jalapeño (chopped, optional)
What to Do:
1. Season the chicken with salt and pepper and place in a large non-reactive bowl with remaining ingredients, toss well to coat and refrigerate at least 1 hour.
2. In a medium bowl, combine the red onion, lime juice, olive oil and season with salt, to taste.
3. Mix well then combine with the remaining ingredients; refrigerate until ready to serve.
4. Heat the grill or a grill pan to medium high, discard the chicken marinade and grill the chicken breasts about 3 minutes on each side, or until the center is cooked through.
5. Serve chicken topped with mango black bean salsa.
References:
Recipe from Skinnytaste
Photo by Stephanie Felzenberg
bethebestnanny.com 
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