Jill Blondek mixes the marinade the night before and refrigerates it in a glass jar. In the morning, she combines the chicken and marinade in a plastic food storage bag and chills it until cooking time. You can also use the marinade for pork tenderloin or steak.
|Juice of 2 limes|
|2||cloves garlic, finely chopped|
|½||cup chopped fresh cilantro|
|½||teaspoon ground cumin|
|3||tablespoons olive oil|
|Salt and pepper, to taste|
|4||skinless, boneless chicken breast halves (about
|1||can (15 ounces) black beans, rinsed and drained|
|¾||cup tomato salsa|
|1||avocado, halved, pitted, and sliced|
1. In a medium bowl, whisk the lime juice, garlic, cilantro, cumin, oil, salt, and pepper. Add the chicken to the marinade, turn a few times to coat it, and cover with plastic wrap. Chill for at least 1 hour or for up to 8 hours.
2. Prepare a gas or charcoal grill for medium-high heat or turn on the broiler. Wrap the tortillas in foil. Set the tortillas as far from the grill heat or broiler element as possible to warm them. If using the broiler, place the breasts on a rimmed baking sheet or broiler pan. Sprinkle with salt and pepper. Grill or broil the chicken for about 8 to 10 minutes on a side or until cooked through.
3. In a small bowl, combine the beans and salsa. Serve the chicken with the bean-salsa mixture, avocado, and tortillas. Adapted from Jill Blondek