If you don’t have a meal plan for the rest of the week, this chicken dinner is a MUST! Big Guy and I were both blown away by all the flavors. Typically I try and cook “meatless” on Monday but I also have a freezer full of meats that I don’t want to go to waste.
The chicken is marinated in a mixture of orange juice, cilantro, olive oil, ground red pepper and garlic. Before adding the chicken, make sure to reserve a little bit of the marinade for the onions (one of my favorite parts of dinner!). While the chicken was marinating, Big Guy tossed the sliced red onion on the grill to get a little char on them. After about 8-10 minutes on the grill, the onions were added into a bowl with the reserved marinade and tightly covered. Doing this allowed the onions to not only soak in the flavors from the marinade but they also softened even more.
Once the onions came off the grill, the chicken went on the grill. And while the chicken was cooking, I prepared the black beans. Two cans of black beans are drained and rinsed and then put into a saucepan along with orange zest, a little water, oregano (I used dried), cumin, and salt. Before serving, fresh basil is tossed into the beans.
To serve, simply plate a helping of black beans and top with a grilled chicken breast. To accompany the chicken and beans, some freshly sliced avocado for creaminess and the grilled onions.
Not only was this dinner absolutely delicious but it was incredibly filling without being heavy. And I’m not going to lie, I’m really looking forward to eating some of the leftover black beans today.