Mexican Grilled Chicken with Corn and Black Bean Salsa

In a bowl, whisk together the juice of 2 limes, 2 cloves minced garlic, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/4 cup olive oil, and salt and pepper to taste.

Place 2 boneless, skinless chicken breasts in a zip-top bag and pour the marinade over them. Seal the bag and massage to coat the chicken. Marinate in the refrigerator for at least 30 minutes.

While the chicken marinates, prepare the salsa. In a medium bowl, combine 1 cup cooked corn (fresh or frozen), 1 can (15 oz) black beans (rinsed and drained), 1/2 cup diced red onion, 1 diced bell pepper, 1/4 cup chopped cilantro, the juice of 1 lime, and salt and pepper to taste. Mix well and set aside.

Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F.

Let the chicken rest for a few minutes before slicing. Serve the sliced grilled chicken over a bed of rice or quinoa, topped with the corn and black bean salsa. Garnish with extra cilantro and lime wedges, if desired.