Honey-lime chicken with coconut-black bean rice

Southern Living

Serves: 4

  • 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

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.

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.

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.

Stir black beans and next 2 ingredients into rice; spoon onto serving plates. Top with chicken and cilantro.

*Chef’s note: Another hit! Ah, that rice! Yum! I didn’t realize coconut milk was so fatty, though, so I don’t know that I will make this as often as I’d like to. I used tenderloins but next time will use cutlets. The breading didn’t adhere very well for me and burned a bit, but even with a bunch falling off the chicken was still full of flavor. I think my pan was just too hot and I flipped the chicken too often. I was out of green onions but would add them next time. Again, I left out the cilantro. I think it’s safe to say I always will.

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