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!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: 30-Minute Meals
Cuisine: Mexican
Keyword: chicken and black beans, cilantro chicken, cilantro lime chicken, cilantro lime chicken marinade
Servings: 4servings
Calories: 747kcal
Author: Averie Sunshine
Ingredients
2 to 3tablespoonslime zest + more for garnishing
⅓cuplime juice
⅓cuphoney
2tablespoonsolive oil for sauce + 1 tablespoon for cooking chicken
½teaspoonsaltor to taste
½teaspoonpepperor to taste
¼teaspooncayenne pepperoptional and to taste
about 1 1/4 pounds boneless skinless chicken breastsdiced into bite-sized pieces and seasoned with salt and pepper
about 3 cups cooked rice*
one 15-ounce can black beansdrained and rinsed
1cupcornI used frozen that I added straight from freezer
¾cupred bell pepperseeded and diced small**
¾cupcilantro leaveschopped; or to taste
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
*I used two 8.8-ounce pre-cooked Uncle Ben’s Original Rice packets**Orange or yellow peppers may be substituted