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Smoky Mexican Grilled Chicken with Summer Veggie & Black Bean Hash

Smoky Mexican Grilled Chicken with Summer Veggie & Black Bean Hash

It’s finally summer here in New England!!! I’m sure I can speak collectively for all cold weather folks – We LIVE for warm weather months (especially if you aren’t a skier, as I am certainly not). Yes, it’s relaxing when we are snowed in on a sleepy Saturday…sipping wine while we read a good book and enjoying the smell of a pot of my family’s marinara-meat sauce simmering on the stove (check in for that recipe soon – you don’t want to miss my take on my AMAZING Grandmother’s recipe).

But if it was up to me, it would be summer EVERY DAY. The long sunny days, the warm nights spent with loved ones…PERFECTION! Yes, I’m obsessed with sunshine and good times. Celebrate your summertime with this recipe that brings the fresh flavors of succulent chicken and Mexican seasoned veggies and beans in an easy, healthy way.

I LOVE Mexican food and I’m always trying to find a way to add this culture’s flavors to my plate, but let’s face it…Tex-Mex cuisine is full of fat and calories. My obsession for delicious food is trumped by only one thing, my desire to feel good and fit into my cloths. (OK, that’s two things, but who’s counting.)

Satisfy your foodie cravings here with no guilt. I promise, you will not be disappointed! This dish is bursting with delicious flavors; garden fresh veggies, smoky grilled chicken and the tangy sweetness of the grilled pineapple. Sure, you can make this meal without the grilled pineapple, but you’ll be missing a tropical flare that reminds your taste buds that it’s finally SUMMER!!!

This is the perfect summer meal to kick off your weekend – picture it…dinner outside on Friday evening with friends, enjoying a margarita while laughing and reminiscing. So let’s get started!

2 lbs boneless, skinless chicken breasts
1/2 cup low-fat mayonaisse
1/2 cup fat-free plain Greek yogurt
2 Tbsp lime juice
4 cloves garlic, minced (and divided)
1/2 cup fresh parsley, roughly chopped
1 tsp dried cumin
1/4 tsp red pepper flakes
1 tsp adobo seasoning
2 Tbsp canola oil
1/2 red onion, minced
2 yellow squash, chopped into bite-sized pieces
2 zucchini squash, chopped into bite-sized pieces
1 large ripe tomato, roughly chopped
1 cup black beans, drained and rinsed
1 1/2 Tbsp taco seasoning mix (let’s take a short-cut here – you deserve it!)
1 ripe pineapple, cut off stalk and bottom, quarter and slice
Avacado slices, optional
Chopped cilantro, optional
Sour cream or additional non-fat Greek yogurt, optional
Salsa, optional

Let’s prep the chicken and it’s creamy marinade first. I like to give the chicken time to hang out and soak up flavor. Rinse each chicken breast and set aside on a large plate or platter. One at a time, place each chicken breast into a gallon-sized storage baggie and pound with the flat side of a kitchen mallet. You want each chicken breast to be about 3/4 of an inch thick. (Please see my recipe for Sriracha-Lime Grilled Chicken for detailed instructions on prepping chicken breasts and why this step is SO important.)  In a small bowl, combine mayo, greek yogurt, lime juice, 2 cloves minced garlic, parsley, cumin, red pepper flakes and adobo seasoning. Coat both sides of chicken breasts with marinade sauce. To make my life easier, I threw the chicken and marinade sauce in a large bowl and tossed to coat well. Cover, refrigerate and let rest for at least 2 hours.

Preheat grill to medium heat. At this point the chicken has had enough time to party in it’s creamy, smoky marinade. Grill the chicken for 5 minutes on one side, brush with the marinade and gently flip each chicken breast to cook the other side for another 5 minutes or until cooked through.

While you are cooking the chicken, grill the pineapple for 2-3 minutes each side. You want to warm the pineapple and get some nice grill marks on it. This seems like nothing, but something amazing happens with you grill fruit – the flavor and the sugars deepen and become more intense. YUM!

Meanwhile, in a large non-stick skillet, heat canola oil over med-high heat. Saute red onion for 3-4 minutes. Add remaining 2 cloves of minced garlic, yellow squash and zucchini squash to pan and cook for another 3 minutes or until squash is starting soften. Reduce heat to low and add tomato, black beans and taco seasoning. Cook for another 3-5 minutes to warm beans and tomatoes, stirring to incorporate the flavors of taco seasoning.

Now you’re ready to eat! Serve immediately as pictured and garnish with my suggestions or your own ideas. Hey, it’s your kitchen – add what makes you happy!

#mexicanfood #healthymexicanfood #chicken #grilledchicken #summerentertaining #glutenfree #glutenfreedinners #freshfood #healthydinners #dietrecipes



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