Lime Cilantro Chicken with Mixed Rice and Black Beans
User Reviews
4.7
Lime Cilantro Chicken with Mixed Rice and Black Beans
Description
This recipe features chicken breast pieces cooked in a sauce made from lime zest and juice, honey, olive oil, and seasonings, simmered until the sauce thickens around the chicken. The sauce infuses the chicken with citrusy sweetness and optional mild spiciness thanks to cayenne pepper. Cooked rice, canned black beans, frozen corn, diced red bell pepper, and chopped cilantro are then stirred in to combine and heat through, adding texture and color to the dish.
The resulting dish has tender, flavorful chicken paired with a balanced, slightly sweet and tangy sauce. The mixed rice and vegetables provide a filling and colorful base with a pleasant contrast from the sweet red peppers and fresh cilantro. This makes a complete meal suitable for casual dinners or packed lunches.
Note that the recipe allows substitutions such as using different colored peppers and suggests adjusting seasoning to taste. Using pre-cooked rice expedites preparation while maintaining the dish’s intended texture.
Ingredients
- 2 to 3 tablespoons lime zest plus more for garnishing
- ⅓ cup lime juice
- ⅓ cup honey
- 2 tablespoons olive oil for sauce and 1 tablespoon for cooking chicken
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ¼ teaspoon cayenne pepper optional and to taste
- chicken breast diced into bite-sized pieces and seasoned with salt and pepper, boneless, skinless, about 1 1/4 pounds
- cooked rice about 3 cups
- black beans drained and rinsed, canned
- 1 cup corn I used frozen that I added straight from freezer
- ¾ cup red bell pepper seeded and diced small**
- ¾ cup cilantro chopped; or to taste, leaves
Instructions
- 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.
- 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.
- 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.
- 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.
- Will keep airtight in the fridge for up to 4 days. Serve cold or reheat gently prior to serving if desired.
Notes
- Use pre-cooked rice packets for quicker preparation without sacrificing texture.
- You can substitute orange or yellow bell peppers for the red bell pepper if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 747 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 747kcal | 37% |
| Carbohydrates | 109g | 36% |
| Protein | 32g | 64% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 60mg | 20% |
| Sodium | 584mg | 24% |
| Potassium | 815mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 18g | 36% |
| Vitamin A | 862IU | 17% |
| Vitamin C | 35mg | 39% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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