It’s a great make-ahead, well-seasoned entrée. Make the salsa and marinate the chicken tonight. Tomorrow just grill the chicken, and top with an easy homemade, nutritious salsa. Made with canned beans and tomatoes from your pantry, this spicy salsa delivers nearly 1 cup of veggies to your meal!

3 tablespoons extra-virgin olive oil
1 large red onion, halved and thinly sliced
6 large garlic cloves, thinly sliced
Salt and freshly ground pepper, to taste
6 boneless, skinless chicken breast halves
1 1/2 teaspoons grated lime peel, divided
4 tablespoons fresh lime juice, divided
2 cans (15 1/2 ounces each) small kidney beans or pinto beans, drained and rinsed
2 cans (14 1/2 ounces each) diced tomatoes (drain one can)
1/2 cup coarsely chopped fresh cilantro
1 to 2 tablespoons Louisiana-style hot sauce

Heat the oil in a medium skillet over medium heat. Stir in the red onion, garlic, and salt and pepper to taste. Cook until onion is tender, stirring often, about 5 minutes.

Put the chicken in a medium bowl. Add 1/2 cup of the cooked onion mixture, 1 teaspoon of the lime peel, 2 tablespoons of the lime juice, and salt and pepper to taste. Toss to mix well. Cover and marinate in refrigerator for at least 30 minutes.
Meanwhile make a salsa. Place the remaining cooked onion mixture in a medium serving bowl. Stir in the beans, tomatoes (and the juice from one can of tomatoes), cilantro, and hot sauce to taste, and the remaining 1/2 teaspoon lime peel and 2 tablespoons lime juice. Stir to mix well. Cover and refrigerate salsa until ready to serve.

Heat a barbecue grill to medium-hot. Remove the chicken from its marinade; toss leftover marinade. Grill the chicken, turning once, until browned and cooked through (165°F on an instant-read thermometer), about 10 minutes.

Serve the grilled chicken topped with the salsa.

Calories 300; Total fat 8g; Saturated fat 1.5g; Cholesterol 35mg; Sodium 680mg; Carbohydrate 34g; Fiber 11g; Protein 23g; Vitamin A 8%DV*; Vitamin C 45%DV; Calcium 10%DV; Iron 20%DV