Ingredients:
4 boneless skinless chicken breasts
3 tablespoons lime juice, freshly squeezed
2 tablespoons dark rum
1 tablespoon honey
1 teaspoon fresh ginger, grated
1 teaspoon olive oil
1/8 teaspoon salt
1 (15 ounce) cans reduced sodium black beans
1 teaspoon olive oil
1 roma tomatoes, seeded and chopped
2 green onions, chopped
1 teaspoon fresh ginger, grated
lime juice
Directions:
FOR THE CHICKEN: Combine lime juice, rum, honey, ginger, salt and olive oil. Heat in microwave on high powder for 1 minute. Stir.
Rinse chicken breasts and drain well. Place in a non-metal dish and pour the warm marinade over chicken. Marinate for up to 4 hours but at least 30 minutes.
Heat grill. Cook breasts over low heat, basting occasionally with the marinade. (I boil the marinade for 5 minutes after removing the chicken to be on the safe side.) Watch carefully chicken doesn’t burn. The chicken is done when firm to the touch. Discard marinade.
FOR THE BEANS: While the chicken is cooking, heat olive oil in saucepan. Add tomato, green onions and ginger and saute on low heat for 5 minutes or until vegetables soften.
Add the beans and some of the liquid from the can. Simmer until warm. Just before serving, squeeze lime juice over the beans.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.