3 T. fresh lime juice
2 T. vegetable oil
1/4 tsp ground red pepper
4 cloves garlic, crushed
4 skinned, (4-oz.) boned chicken breast halves
1 vegetable cooking spray
2 C. water
1/2 C. diced red bell pepper
1 T. chopped purple onion
1 C. drained canned black beans
1/2 C. unsweetened orange juice
2 T. balsamic vinegar
1/4 tsp salt
1/8 tsp freshly ground black pepper
2 cloves garlic, crushed
1 fresh cilantro sprigs (optional)

Directions: Combine first 4 ingredients in a large zip-top heavy-duty plastic bag. Add chicken; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally. Remove chicken from bag, reserving marinade. Coat the grill rack with cooking spray; place on grill over medium-hot coals. Place chicken on rack, and cook 10 minutes on each side or until chicken is done, basting occasionally with reserved marinade. Set aside, and keep warm. Bring water to a boil in a small saucepan; add bell pepper and onion. Cook 30 seconds; drain. Plunge into ice water; drain well. Set aside. Position knife blade in food processor bowl; add beans and next 5 ingredients. Process until smooth. Pour into a saucepan, and cook over medium heat until heated. Spoon 1/4 C. plus 1 T. bean mixture onto each of 4 serving plates. Place 1 chicken breast half on top of sauce; top each with 2 T. bell pepper mixture. Garnish with fresh cilantro, if desired.

Yield: 4 servings
Calories: 263
Fat: 7.8g
FIber: 2.3g