For The Salsa:

1 large, ripe mango, peeled, seeded and cut into small dice
2 tablespoons fresh lime juice
1 small red bell pepper, finely diced
2 scallions, sliced
2 tablespoons fresh cilantro, chopped
Cayenne pepper, to taste (optional)
¼ Cup Cooked Black Beans, unsalted

Combine all ingredients in a bowl and let rest at room temperature to allow flavors to blend.

For the chicken:

4 boneless, skinless chicken breast halves, pounded slightly to flatten
1 small clove garlic, chopped
½ cup orange juice
2 tablespoons fresh lime juice
Nonstick olive oil or coconut oil spray
1 tablespoon mild chipotle powder
1/8 teaspoon sea salt

1.     In a glass dish, combine garlic, orange juice, and lime juice. Marinate chicken in the mixture for 2 hours in the refrigerator.
2.     Remove chicken from marinade and pat dry.  Discard marinade.
3.     Lightly spray chicken with nonstick oil. Sprinkle chicken with chili powder on both sides.
4.     Heat grill pan or nonstick skillet over medium-high heat. Sear chicken for 5 minutes, turn and cook another 5 minutes until cooked through.
5.     Serve topped with the salsa.

TIP: Serve with steamed mixed vegetables with olive oil and sea salt.