Grilled Lively Lemon Chicken with Cilantro Black Beans
Made with Lively Lemon Tarragon
Grilled Lively Lemon Chicken with Cilantro Black Beans

Made with Lively Lemon Tarragon


  • 4 skinless, boneless chicken breast halves
  • 1-12 oz. bottle BRIANNAS Lively Lemon Tarragon Dressing, divided
  • 3 tablespoons olive oil
  • 1/3 cup diced Poblano pepper or green bell pepper, seeded
  • 1/3 cup diced red bell pepper
  • 1/2 cup diced sweet onion
  • 1 1/2 teaspoon minced garlic
  • 2 - 15 oz. cans black beans
  • 2 tablespoons lime juice
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt, or to taste
  • 4 cups arugula
  • 3 tablespoons chopped fresh cilantro
  • 1/2 cup crumbled Cotija cheese


  1. On a work surface, pound out chicken to about ½ inch thick. Place chicken in a large resealable bag.
  2. Reserve 1/4 cup dressing for later use; pour remaining dressing over chicken in bag. Seal bag. Refrigerate at least 30 minutes or up to 2 hours.
  3. In a medium saucepan, over medium heat, heat 3 tablespoons olive oil. Add peppers, onion, and garlic.
  4. Cook, stirring occasionally, 4-5 minutes or until soft. Stir in black beans, lime juice, sugar, and kosher salt.
  5. Cook, stirring occasionally, over medium heat an additional 8-10 minutes. Cover to keep warm.
  6. Meanwhile, heat a grill pan, over medium high heat, on stovetop. (Alternatively, grill chicken on outdoor grill over medium high heat.)
  7. Remove chicken from marinade; discard marinade in bag. Pat chicken dry with a paper towel.
  8. Lightly grease grill pan (or grill rack). Grill chicken 4-5 minutes; flip, grill additional 3-4 minutes or until juices run clear and no longer pink.
  9. To serve, divide arugula evenly among four plates. Top each with a chicken; drizzle reserved dressing over chicken and top with cheese, dividing equally.
  10. Serve black beans alongside chicken; sprinkle with cilantro. Serve immediately. Serves 4.
  11. Recipe submitted by Naylet LaRochelle from Miami, Florida.

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