Cilantro Lime Chicken With Black Bean Sauce

Cilantro Lime Chicken

1 lb. boneless skinless chicken breast (3-4 pieces)
3/4 cup lime juice (4 limes)
2 Tbls extra virgin olive oil
1/2 a bunch of cilantro
1 tsp oregano
1/2 tsp black pepper
1/2 tsp garlic powder

Place all ingredients, except for the chicken in a food processor and puree.  (If you don't have a food processor, just finely chop the cilantro leaves and stir all the ingredients together.)  Pour over chicken and marinade for at least 2 hours.  You can also make this the night before and marinade it in the refrigerator overnight.  Grill for 10-30 minutes depending on the thickness of your chicken.  This chicken by itself is very tender and flavorful, but I highly recommend continuing on and adding the sauce below.

Black Bean Sauce

Extra virgin olive oil
1/2 red onion, diced
1 tsp minced garlic (2 cloves)
1 - 15 oz. can of black beans, drained and rinsed
1 - 15 oz. can of chicken broth
1/2 a bunch of cilantro
Salt and Pepper

Drizzle a little olive oil in a saucepan over medium heat.  Add onions and garlic and saute until they begin to soften.  Add beans, broth, and cilantro.  Bring to a boil.  Lower the heat and simmer for 30 minutes.  Puree in food processor.  If sauce is too thick, add a little water as you are pureeing.  Season with salt and pepper.  Spoon over top chicken and serve. 

This smelled and tasted so delicious that I scarfed it down before I could take a picture of the finished product!

Henry gives this dish 2 paws up!