Mojo Marinated Chicken with Grilled Purple Potatoes and Charred Corn and Black Bean Salsa with Grilled Flour Tortilla

Ingredients

• 1 can black beans drained and rinsed
• 1 bunch cilantro leaves roughly chopped
• 1  ear corn 
• 4  flour tortillas 
• 6 cloves garlic minced
• 1 small bell pepper green cored seeded sliced
• 1  jalapeño seeded sliced
• 1  optional: lemon halved
• 1  lime halved
• 4 servings olive oil 
• 6 medium purple potatoes sliced
• 4  roma tomatoes chopped
• 4 servings salt and pepper black freshly ground
• 2 pounds chicken breast boneless skinless
• 1 small onion white chopped

Equipment

• bowl
• frying pan
• pot
• grill
• grill pan
• cutting board

Directions

1. Preheat a grill or grill pan on medium heat.
2. Season the chicken with salt and pepper, to taste, and grill until golden brown on each side and cooked through, about 4 minutes per side.
3. Transfer the chicken to a cutting board.
4. Put the potatoes in a small pot of water over medium heat and bring to a boil. Reduce the heat and simmer for just a few minutes until potatoes are cooked, but not soft.
5. Drain the potatoes and add them to a bowl.
6. Add some olive oil and season with salt and pepper, to taste. Toss the potatoes to coat with the oil. Put on the grill and cook for 1 minute on each side.
7. Remove from the grill to a serving dish.
8. In a large saute pan over medium-high heat, heat 1 tablespoon olive oil.
9. Add the corn, onion, and garlic and saute for 2 to 3 minutes.
10. Add black beans and cook 2 minutes.
11. Remove the pan from the heat and stir in the peppers, tomato and cilantro. Squeeze in the juice from 1 lemon and 1 lime.
12. Transfer to a serving bowl.
13. Slice the chicken and arrange on a serving platter.
14. Serve with the grilled potatoes, the corn and bean salsa and flour tortillas.