Miami Chicken With Black Bean Salsa

• 2 large navel oranges
• 1 14 cups bottled salsa verde
• 1 cup cilantro leaf, stems removed, divided
• 13 cup diced red onion, divided
• 4 boneless skinless chicken breast halves (1 to 1 1/2 pounds)
• 1 (15 ounce) can black beans, rinsed and drained

1. Grate 1/2 teaspoon orange rind from oranges, then, using a small, sharp knife, peel oranges, removing all pith and outside membrane.
2. Cut between membranes to section.
3. Process salsa, 1/2 cup of the cilantro leaves, 1 tablespoon of the red onion, grated orange peel, and 1/4 teaspoon salt in food processor or blender until smooth.
4. Pour 3/4 cup salsa mixture over chicken breasts and marinate 15 minutes.
5. Preheat broiler.
6. Broil chicken 6" from heat 4 to 5 minutes per side, or until cooked through.
7. Meanwhile, chop remaining cilantro and mix with beans, orange sections, onion, and 1/4 teaspoon salt.
8. Top chicken with remaining salsa and serve with bean salad.

oranges, bottled salsa verde, cilantro leaf, red onion, chicken breast halves, black beans

Taken from www.food.com/recipe/miami-chicken-with-black-bean-salsa-221021 (may not work)