| Prep Time: 20 Minutes
Marinate Time: 8 Hours
Cook Time: Until Chicken is Done
3 Tablespoons fresh lime juice
1 ½ Tablespoons vegetable oil
¼ Teaspoon ground red pepper
4 Cloves garlic, crushed
4 (4-ounces) Skinned, boned
Chicken breast halves
Vegetable cooking spray
1 cup drained canned black beans
½ Cup unsweetened orange juice
2 Tablespoons balsamic vinegar
¼ Teaspoon slat
1/8 Teaspoon freshly ground black
Pepper
2 Cloves garlic, crushed
½ Cup diced sweet red pepper
1 Tablespoon chopped purple
Onion
Combine first 4 ingredients in a large heavy duty, zip-top plastic bag.
Add chicken; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally.
Remove Chicken from bag, reserving marinade.
Place marinade in a saucepan; bring to a boil. Remove from heat.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350 o 400).
Place chicken on rack; grill 7 minutes on each side or until chicken is done, basting occasionally with reserved marinade.
Set chicken aside; keep warm.
Position knife blade in food processor bowl; add beans and next 5 ingredients.
Process until smooth. Cook in a small saucepan over medium heat until heated.
Coat a small nonstick skillet with cooking spray. Place over medium-high heat until hot.
Add sweet red pepper and onion; sauté until crisp tender. Set aside.
Spoon sauce evenly onto each of 4 servings plates.
Place chicken on sauce; top each with 2 tablespoons sweet red pepper mixture.
Serves: 4
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