Grilled Lively Lemon Chicken with Cilantro Black Beans

Directions:

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.