l. Combine the tomatoes, cilantro, jalapeno, garlic and lime juice in a bowl.
2. Mix well
3. Add salt and pepper to taste
4. Refrigerate for 4 hrs before use to allow the flavors to blend.For the Beans: 2 tblspoons olive oil
2 cloves garlic, minced
l small yellow onion, peeled and diced
l 16-oz can black beans, drained and rinsed
1/4 cup orange juice
1 1/2 tspoons ground cumin
salt and pepper to taste l. Heat the olive oil in a medium skillet.
2. Add the garlic and onion and saute for about 3 minutes or until onion is transparent.
3. Add the drained black beans, orange juice and cumin. Cook until the liquid mostly evaporates (about 5 minutes on medium heat).
4. Season with salt and pepper and set aside. For the Chicken: 4- 8 oz chicken breasts, cleaned
salt and pepper to taste
2 tablespoons olive oil
2 limes, zested and juiced
2 tablespoons sugar l. Season the chicken on both sides with salt and pepper.
2. Heat the olive oil in a medium skillet. Add the chicken breasts and brown on both sides (approximately 3-4 minutes each side).
3. Cover and continue to cook for another 8-10 minutes or until chicken juices run clear. While the chicken is cooking, combine the lime zest and juice and sugar in a small bowl and mix well.
4. After chicken is cooked, add the lime mixture to the skillet. Cook 5 minutes or until mixture becomes syrupy. Turn the breasts to coat them well with the mixture. Remove chicken from skillet and set aside. Serve:
Divide the beans between four plates and top each portion with a chicken breast. garnish with the salsa. Freezable too! | 
