Making a dish like this made me want to be on an island where it was warm. At least it was easy to prepare and cook. The one thing I hate was I didn’t cook the rice in the coconut milk as the original recipe states. I knew I had a can in the pantry when I went grocery shopping and didn’ t think to look at the expiration date. When I open the can I knew it wasn’t quite right so I used chicken broth for the rice to give it some flavor. Definitely use coconut milk when cooking your rice (see the original recipe); I bet you will feel like you’re on an island somewhere too.
Honey Lime Chicken with Black Bean Rice
Adapted from Southern Living
Ingredients:
2 cups low sodium chicken broth
1 cup uncooked long-grain rice
1 lb. chicken breasts
1/2 tsp. salt
1/4 tsp. freshly ground pepper
3/4 cup finely crushed tortilla chips
1/4 cup honey
1 tsp. lime zest
1/3 cup fresh lime juice
1/4 cup extra virgin olive oil
1-15.5-oz. can seasoned black beans, drained and rinsed
1/2 cup chopped red bell pepper
1/3 cup sliced green onions
1/4 cup chopped fresh cilantro
Directions:
1. Bring chicken broth to a boil over medium-high heat; stir in rice. Cover, reduce heat to low, and simmer 20 minutes or until rice is tender.
2. Meanwhile, sprinkle chicken with pepper and salt. Place crushed tortilla chips in a shallow bowl. Whisk together honey, lime zest, and lime juice in another shallow bowl. Reserve 2 tablespoons honey mixture. Dip chicken in remaining honey mixture, allowing excess to drip off. Dredge in crushed chips.
3. Cook half of chicken in 2 tablespoons of hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until done. Repeat procedure with remaining chicken and oil. Spoon reserved honey mixture over chicken.
4. Stir black beans, red bell pepper, and green onion into rice; spoon onto serving plates. Top with chicken and cilantro.
