Grilled Lime Chicken with Black Bean Sauce

4 boneless, skinless chicken breasts
3 tbsp. fresh lime juice
1 tbsp. vegetable oil
1/4 tsp. crushed red pepper flakes
3 cloves garlic, crushed
1 c. water
1/2 red bell pepper, diced
1 tbsp. red onion, chopped
1 can black beans, drained
1/2 c. orange juice
2 tbsp. balsamic vinegar
1/4 tsp. salt
1/8 tsp. black pepper
1 clove garlic, crushed
Fresh cilantro sprigs (optional)

Combine lime juice, vegetable oil, red pepper flakes, and 3 cloves garlic in a large, heavy duty zip-top plastic bag. Add chicken; seal bag and marinate in refrigerator for 8 hours, turning bag occasionally.

Bring water to boil in small saucepan; add bell pepper and onion. Cook 30 seconds; drain. Rinse with cold water until cool; drain and set aside. In food processor, add beans, orange juice, balsamic vinegar, salt, pepper, and 1 clove garlic. Process until smooth. Pour into a saucepan; cook over medium-low heat until heated.

Remove chicken from bag and grill over medium-hot coals. Cook 8 to 10 minutes on each side or until chicken is done. To serve, divide bean mixture onto plates. Place chicken breast on top of sauce; top each with some of the bell pepper mixture or a fresh tomato salsa. Garnish with fresh cilantro, if desired.