Lime Cilantro Chicken with Mixed Rice and Black Beans

Lime Cilantro Chicken with Rice and Beans — 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! 

Lime Cilantro Chicken with Rice and Beans on white platter with lime wedges

Lime Cilantro Chicken with Rice and Beans

I’ve always been a huge fan of both lime and cilantro, and lately I’ve been on a real lime-cilantro kick. This easy, one-skillet, 15-minute dish is packed with both. There are so many textures and Mexican-inspired flavors — you’re going to love it! 

Juicy, moist chicken with tender rice, hearty black beans, sweet corn, and crisp red peppers all scented with lime and the fresh pop of cilantro. You could also work in avocado, red onions, or use it as a filling for tacos and sprinkle cheese on top. I love versatile recipes like this one! 

The flavors marry over time and my family thought it tasted even better the second day. It was perfect summer day-camp lunch for my daughter.

Lime Cilantro Chicken with Rice and Beans on platter

How to Make Lime Cilantro Chicken and Black Beans with Rice

To a large measuring cup, add lime zest, lime juice, honey, olive oil, salt, pepper, and cayenne. Whisk to combine, then set aside for now. 

Cook chicken in an oiled skillet over medium-high heat until it’s about 90% cooked through. Add the sauce, noting that it may bubble up in the first few seconds. Continue cooking the cilantro lime chicken and the sauce until the chicken is fully cooked and the sauce has thickened some. 

Turn the heat to low and add cooked rice, black beans, corn, red peppers, and cilantro to the skillet. Stir to combine, and cook until everything is heated through. 

Once everything is hot, garnish with additional lime zest, if desired. 

Tips for the Best Lime Cilantro Chicken Skillet

To make this recipe super easy, I used two packets of pre-cooked Uncle Ben’s rice. You’re welcome to cook the rice yourself ahead of time in a rice cooker, but this is what I had on hand and it sped up the cooking process immensely! 

I also used frozen corn and added it to the skillet straight from the freezer. You could use fresh or canned instead — again, just use what you have! 

As you’re cooking the chicken, make sure to continue flipping it intermittently. This will ensure that it cooks through evenly and that it doesn’t become too browned on one side. 

Lastly, use freshly squeezed lime juice, if possible. It tastes so much better than the pre-bottled stuff, and it doesn’t take very long to squeeze the limes! 

Lime Cilantro Chicken with Mixed Rice and Black Beans - Easy, one skillet, 15-minute meal! Tons of textures and bold flavors in every bite!! The lime makes this dish just POP!!

More Easy Chicken Recipes: 

Lime Cilantro Chicken with Mixed Rice and Black Beans

Lime Cilantro Chicken with Mixed Rice and Black Beans

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! 

Yield: 4 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 2 to 3 tablespoons lime zest + more for garnishing
  • 1/3 cup lime juice
  • 1/3 cup honey
  • 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 1/4 teaspoon cayenne pepper, optional and to taste
  • about 1 1/4 pounds boneless skinless chicken breasts, diced into bite-sized pieces and seasoned with salt and pepper
  • about 3 cups cooked rice*
  • one 15-ounce can black beans, drained and rinsed
  • 1 cup corn (I used frozen that I added straight from freezer)
  • 3/4 cup red bell pepper, seeded and diced small**
  • 3/4 cup cilantro leaves, chopped; or to taste

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.
  2. 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.
  3. 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.
  4. 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.
  5. Will keep airtight in the fridge for up to 4 days. Serve cold or reheat gently prior to serving if desired.

Notes

*I used two 8.8-ounce pre-cooked Uncle Ben’s Original Rice packets

**Orange or yellow peppers may be substituted

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 747 Total Fat: 14g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 123mg Sodium: 1763mg Carbohydrates: 97g Fiber: 12g Sugar: 28g Protein: 59g

Even More Mexican-Inspired Recipes: 

Avocado, Black Bean and Corn Salad with Lime-Cumin Vinaigrette — Everything tastes better with avocado! Easy, healthy and tons of flavor!

Avocado, Black Bean and Corn Salad with Lime-Cumin Vinaigrette - Everything tastes better with avocado!! Easy, healthy and tons of flavor!

Easy 30-Minute Chicken Fajitas — These Easy Chicken Fajitas take just 30 minutes to make and are the perfect weeknight dinner. Friends and family will go crazy for this recipe! 

Loaded Beef Taco Salad with Creamy Lime Cilantro Dressing — Think tacos, minus the shells, and with more lettuce and plenty of veggies to keep things healthier.

50 comments on “Lime Cilantro Chicken with Mixed Rice and Black Beans”

  1. Oh my gosh, this was fabulous!  I tweaked it a bit just due to what I had on hand —  used skinless, boneless chicken thighs, and used “real” rice which I cooked beforehand.  Also I added 3 green onions and a handful Of snow peas, simply because I wanted to use them up!  However, I completely forgot the corn!  It was still phenomenal so I think you can tinker with the veggies based on what you have on hand– it’s the sauce that makes this so GREAT!  We’re not big black bean fans but even my hubby loved this, and declared it was a “definite repeater”!

  2. Our family doesn’t like sweet foods at all. I noticed this has honey.. is it very seeet or does it balance out with the citrus?

  3. My family loves all things with cilantro and lime. I made this for the first time last night and it was good. I will either cut out or decrease the honey the next time I make it because the honey taste was definitely there. I even added more lime juice at the end to try to cover it some. My honey was medium in color and maybe a little stronger? Who knows, but it was good! I also made your Better Than Takeout Shrimp Fried Rice right after this dish. I have 3 kids, including 2 teenage boys, so I try to cook to have leftovers for a night or two. :-) The Shrimp Fried Rice was right on!!

    Rating: 5
    • Thanks for the 5 star review glad you enjoyed this recipe as well as the Better Than Takeout Shrimp. With regard to the honey, everyone’s palettes are different so yes either reduce or eliminate based on what you like.

  4. I use quinoa instead of rice and it’s delicious! One of our family favorites.

    Rating: 5
  5. Great recipe, so easy to prepare and cook. Even my 2 boys ate it so it must be good :)Do you have any ideas on alternatives to rice so we could make it much lower in carbs?

    Rating: 5

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