Mex Chicken with Fresh Salsa

What a fun and delicious day!  The Mex Grilled Chicken with Fresh Salsa was delicious and guilt free for my new low carb life style.     Enjoy!  Disfruten!

Ingredients  for  Mex Chicken:  Serves 2

2  boneless, skinless chicken breast

½ cup of black beans

4 Tbls. Shredded Cheddar Cheese

4-6  Tbls. Salsa

2 Tbls.  Sour Cream

Spices:  salt, pepper, chili powder, onion powder

Season both sides of chicken with spices to taste.  Grill 1 min on both sides on high heat to sear and then cook on medium heat 6 – 8 minutes or until done.  Will depend on thickness of chicken.

Remove from skillet and place on serving plate. 

Add ¼  cup warm black beans on top of  each chicken breast

Sprinkle 2 Tbls. Shredded Cheddar Cheese on top of beans

Add 2-3 Tbls. Fresh Salsa  (recipe below or may use your favorite jar Salsa) on top of cheese

Top with 1 Tbls. of  Sour Cream

Ingredients for Salsa

3  Tbls. chopped red onion

2  cloves garlic minced

3 large ripe tomatoes – peeled, seeded, and diced

1-2  chili peppers seeded and finely chopped – I use jalapeno

2 -3 Tbls. minced fresh cilantro

1 ½ Tbls. lime juice

Salt and pepper

Combine onion and garlic in small glass bowl, cover, and microwave for 45 seconds.  Combine and mix well all ingredients.  Allow to marinate in refrigerator at least 4 hours prior to using.  Keep fresh salsa in refrigerator.