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1/3 cup lime juice
1/4 cup olive or canola oil
3 cloves garlic, minced
1/4 teaspoon cayenne red pepper
1/3 cup chopped fresh cilantro, divided
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound boneless, skinless chicken breasts

Black Bean Sauce:

1 15-ounce can black beans, rinsed and drained
1 medium red bell pepper, trimmed, seeded and minced
1 small yellow onion, minced
1/2 cup orange juice
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Mix together the lime juice, oil, garlic, red pepper and all but 1 tablespoon of cilantro, salt, and pepper in a small bowl. Add the chicken and marinate for at least 1 hour in the refrigerator, turning occasionally. Grill, broil or pan saute the chicken about 5-7 minutes on each side over medium heat. The chicken should be fully cooked, so that is firm to the touch and juices should run clear. Discard the leftover marinade. Serve topped with the Black Bean Sauce garnished with the remaining cilantro and chopped onions if desired.

Black Bean Sauce: Mash the beans with a fork in a medium bowl. Add the bell pepper, onion, orange juice, vinegar, garlic, salt and pepper. Mix well to blend. This sauce can be made in advance, refrigerated and reheated before serving. Serves 4.

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