Honey-Lime Chicken with Coconut-Black Bean Rice

Southern Living
Honey-Lime Chicken with Coconut-Black Bean RiceRecipe
Photo: Jennifer Davick; Styling: Buffy Hargett
Coconut and lime lend coastal flavor to quick and easy Honey-Lime Chicken with Coconut-Black Bean Rice.
Makes 6 servings


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1 (13.5-oz.) can coconut milk
1 1/2 teaspoons salt, divided
1 cup uncooked long-grain rice
6 (4-oz.) chicken breast cutlets
1/4 teaspoon freshly ground pepper
3/4 cup finely crushed tortilla chips
1/4 cup honey
1 teaspoon 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


Total: 35 Minutes

1. Bring coconut milk and 1 tsp. salt 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 1/2 tsp. salt. Place crushed tortilla chips in a shallow bowl. Whisk together honey and next 2 ingredients in a second shallow bowl. Reserve 2 Tbsp. honey mixture. Dip chicken in remaining honey mixture, allowing excess to drip off. Dredge in crushed chips.

3. Cook half of chicken in 2 Tbsp. 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 and next 2 ingredients into rice; spoon onto serving plates. Top with chicken and cilantro.

Created date

January 2012