Grilled Chicken with Bean Relish

Prep Time: 18 minutes
Total Time: 30 minutes
Makes 4 servings

¹/₃ cup mango jam

Juice of 1 lime

2 tablespoons soy sauce

2 teaspoons grated fresh ginger

¹/₄ teaspoon ground red pepper

1 can (15.5 ounces) black beans, rinsed and drained

1 Asian pear, peeled and finely chopped

1 cucumber, peeled, seeded, and finely chopped

¹/₄ cup thinly sliced scallions

1 red serrano or red jalapeño chile pepper, seeded and finely chopped (wear plastic gloves when handling)

2 tablespoons chopped almonds, toasted

2 tablespoons chopped fresh basil

4 boneless, skinless chicken breast halves

Salt and ground black pepper

1. In a small bowl, whisk the jam, lime juice, soy sauce, ginger, and ground red pepper.

2. Measure out 3 tablespoons of the jam mixture and transfer to a medium bowl. Add the beans, pear, cucumber, scallions, chile pepper, almonds, and basil to the bowl and toss.

3. Grease a grill rack. Preheat the grill. Sprinkle the chicken with salt and black pepper to taste. Grill the chicken, turning once, for 10 to 12 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear; baste with the remaining jam mixture during the last 3 to 4 minutes of cooking.

4. Serve the chicken with the bean relish.

Per serving: 320 calories, 34 g protein, 41 g carbohydrates, 4 g fat, 0.5 g saturated fat, 8 g fiber, 754 mg sodium