Lime Cilantro Chicken with Mixed Rice and Black Beans
Serves 45 mins prep10 mins cook
This 15-minute recipe is made in a single skillet and tastes even better the next day! You can use it as a taco filling or enjoy as is. You're going to love all that lime-cilantro flavor!
0 servings
What you need
Instructions
-1 To a medium bowl or large measuring cup, add the lime zest, lime juice, honey, 2 tablespoons olive oil, salt, pepper, optional cayenne, and whisk to combine; set sauce aside. -1 To a large skillet, add 1 tablespoon olive oil, add chicken and season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through. -1 Add the sauce, noting that it may bubble up in the first few seconds. Allow sauce to bubble at a medium-fast boil for about 3 to 4 minutes, or until sauce has reduced some and chicken is cooked through. Stir sauce and flip chicken intermittently throughout. -1 Turn the heat to low and add the rice, black beans, corn, red peppers, cilantro, stir well to combine, and cook until everything is heated through. Taste and check for seasoning balance, making any necessary adjustments (more salt, pepper, pinch of sugar or cayenne, splash of lime juice, etc.) and garnish with a pinch of lime zest before serving. -1 Will keep airtight in the fridge for up to 4 days. Serve cold or reheat gently prior to serving if desired.View original recipe