Cooking Directions

• Stir 2 tablespoons lemon juice, oil, 3 tablespoons cilantro, garlic and red pepper in a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and refrigerate for 20 minutes, turning the chicken over a few times during marinating. 
• Stir the remaining lemon juice, cilantro, salsa and beans in a medium bowl.
• Lightly oil the grill rack and heat the grill to medium. Remove the chicken from the marinade. Discard any remaining marinade.
• Grill the chicken for 10 minutes or until it's cooked through, turning the chicken over once halfway through cooking. Serve the chicken with the salsa mixture.

Ingredients

• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 0.333 cup chopped cilantroleaves
• 2 cloves garlic, minced
• 0.25 teaspoon crushed red pepper
• 1 pound skinless, boneless chicken breast halves(4 breast halves)
• 1 jar (16 ounces) Pace® Chunky Salsa
• 1 can (about 15 ounces) black beans, rinsed and drained