4.7 from 105 votes
Lime Cilantro Chicken with Mixed Rice and Black Beans
Lime Cilantro Chicken with Mixed Rice and Black Beans combines bite-sized chicken cooked in a tangy honey-lime sauce with a medley of rice, black beans, corn, red bell pepper, and fresh cilantro. The dish balances savory and citrus notes with a touch of optional cayenne for heat. The mix of ingredients creates a hearty, colorful meal that highlights the brightness of lime and freshness of cilantro alongside a tender chicken protein.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
6
servings
Calories:
747 kcal
Course:
Lunch
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 747
% 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.