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Chicken-Pineapple Tango




Source of Recipe


the web


Recipe Introduction


Makes 4 servings


List of Ingredients




1 cup quick-cooking brown or white rice

4 boneless, skinless chicken breast halves

1 teaspoon olive oil

1 teaspoon salt

Freshly ground pepper

1 can (20 ounces) unsweetened crushed pineapple, drained

1 can (15 ounces) black beans

2 tablespoons fresh mint, chopped, plus more for garnish

1 tablespoon brandy or tequila

2 green onions, chopped

Juice of 1 lime

4 tablespoons low-fat or regular sour cream



Recipe



. Heat broiler. Cook rice according to package directions. Season chicken with 1/2 teaspoon of salt and pepper to taste; brush with oil. Broil chicken until cooked through, about 12 minutes, turning halfway through cooking.

2. Meanwhile, combine the pineapple, black beans, 2 tablespoons chopped mint, brandy, green onions, lime juice, remaining 1/2 teaspoon of salt and pepper to taste in a large bowl. Set aside to let flavors meld while chicken cooks.

3. Divide rice among four plates. Top with a chicken breast; spoon salsa over. Top each with 1 tablespoon sour cream; garnish with additional mint, if desired.