4 chicken breasts trimmed and pounded thin
1 envelope taco seasoning
3 cups fresh cilantro
1 large garlic clove
1/4 cup lime juice
1/3 cup olive oil
1/2 tsp salt
In large Ziploc bag mix chicken with taco seasoning. Chill for 2 hours.
Meanwhile, in a food processor puree
cilantro, garlic, lime juice, olive oil and salt,
until you have a thick sauce.
For Black Bean Corn Salsa
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels defrosted
1 red onion chopped
1 teaspoons ground cumin
3-4 fresh jalapenos chopped and seeded
1 cup fresh cilantro chopped
1 lime, juiced
1 tsp Salt
Combine all ingredients in a bowl, refrigerate for at least 1 hour.
Grill Chicken until cooked through.
Slice Cooked chicken thin, top with Chimichurri Sauce.
Serve with black bean salsa and Cheese quesadillas.