Grilled Chicken with Cilantro and Black Beans

Grilled Chicken with Cilantro and Black Beans

Made with Garlic and Herb

Grilled Chicken with Cilantro and Black Beans

For an easy grilled chicken recipe, try this delicious creation. It’s marinated in BRIANNAS Roasted Garlic and Herb Marinade, black beans and topped with Cotija cheese.

COOK TIME: 30 Minutes

PREP TIME: 15 minutes


  • 4 skinless, boneless chicken breast halves
  • 1 bottle of Roasted Garlic and Herb Marinade
  • 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
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  1. On a work surface, pound out chicken to about ½ inch thick. Place chicken in a large resealable bag and add ¾ of the bottle of BRIANNAS Roasted Garlic and Herb Marinade.
  2. Reserve ¼ of the marinade for later use. Refrigerate at least 30 minutes.
  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.
  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 breast; drizzle the remaining Roasted Garlic and Herb Marinade 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.