In a small bowl, combine orange juice, cilantro, lime juice, oil, garlic, cumin, salt and pepper; remove 1/2 cup and place in a large zip-close plastic bag. Add chicken to bag and turn to coat; seal bag and refrigerate up to 12 hours.
Meanwhile, to make salsa, add beans, mango and onion to bowl with orange juice mixture; toss, cover and refrigerate up to 12 hours.
When ready to cook, coat grill or grill pan with cooking spray; preheat over medium-high heat. Remove chicken from marinade; discard marinade.
Grill chicken, turning as needed, until cooked through, about 15 to 20 minutes. Transfer chicken to serving plates and spoon salsa over chicken; pour any liquid left in bottom of bowl over top. Yields 1 piece of chicken and about 1/2 cup of salsa per serving.
Marinate the chicken and bean mixture the night before you want to serve it. Then when it's time for dinner, just grill the chicken and your dinner's ready fast.Feel free to use papaya or pineapple instead of the mango (could affectPointsPlusvalues).
Grilled Peaches with Almonds and Honey:
Grilled Peaches with Almonds and Honey
Weight Watchers Recipe
Prep time: 6 min Cook time: 4 min
2 spray(s) cooking spray
4 large peach(es), firm but ripe, cut in half, pits removed
2 Tbsp sliced almonds, natural, chopped
2 tsp honey, mild (such as clover honey)
Coat a grill or a grill pan with cooking spray. Preheat to medium heat.
Place peach halves, cut sides up, on a flat surface; lightly spray tops of peaches with cooking spray.
Place peach halves on grill, skin sides down, and cook until skin starts to split, about 2 minutes. Using tongs, carefully flip peaches and cook, until grill marks appear, about 2 minutes more.
Remove peaches from grill and place on a serving plate; top each peach with 3/4 teaspoon of almonds and drizzle each with 1/4 teaspoon of honey. Yields 2 peach halves per serving.