Honey-Lime Chicken with Coconut-Black Bean Rice
Created by breezermom on January 25, 2025
- Servings: 6
- Prep Time: 15m
- Cook Time: 20m
- Recipe #44115
Ingredients
- 13.5 ounces coconut milk (1 can)
- 1 1/2 teaspoons salt, divided
- 1 cup long grain rice, uncooked
- 1 1/2 pounds boneless chicken cutlets (6 4-ounce cutlets)
- 1/4 teaspoon black pepper
- 3/4 cup tortilla chips, finely chopped
- 1/4 cup honey
- 1 teaspoon lime zest
- 1/3 cup lime juice, fresh
- 1/4 cup olive oil
- 15.5 ounces black beans, seasoned, drained and rinsed (1 can)
- 1/2 cup chopped red bell pepper
- 1/3 cup sliced green onions
- 1/4 cup chopped fresh cilantro
How to Make
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Step 1: Bring the coconut milk and 1 tsp salt to a boil over medium high heat; stir in the rice. Cover, reduce heat to low, and simmer for 20 minutes or until the rice is tender.
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Step 2: Meanwhile, sprinkle the chicken with pepper and 1/2 tsp salt. Place the crushed tortilla chips in a shallow dish. Whisk together the honey, lime zest, and lime juice in a shallow bowl. Reserve 2 tablespoons of the honey mixture. Dip the chicken in the honey mixture, allowing the excess to drip off. Dredge the chicken through the crushed tortilla chips.
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Step 3: Cook half the chicken in 2 tablespoons hot oil in a large nonstick skillet over medium-high heat for 2 minutes on each side or until done. Repeat the process with the remaining chicken and oil. Spoon the reserved honey mixture over the chicken.
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Step 4: Stir the black beans red bell pepper, and green onions into the rice. Spoon onto a serving platter. Top with the chicken and cilantro.
Nutritional Facts
- Serving Size: 1 (185.6 g)
- Calories 508.7
- Total Fat - 21.7 g
- Saturated Fat - 10.4 g
- Cholesterol - 68.3 mg
- Sodium - 680.4 mg
- Total Carbohydrate - 65.1 g
- Dietary Fiber - 7.9 g
- Sugars - 14.7 g
- Protein - 16.3 g
- Calcium - 75.3 mg
- Iron - 3.8 mg
- Vitamin C - 20.1 mg
- Thiamin - 0.5 mg