Honey-Lime Chicken
Lime-Cilantro Rice and Black Beans
Ingredients
- 1 lb boneless, skinless chicken breasts, halved crosswise
- ½ Tbsp ground cumin
- ½ Tbsp chili powder
- 1½ Tbsp olive oil
- 3 Tbsp honey
- 1 tsp lime zest
- 2 Tbsp lime juice
- 1 Tbsp balsamic vinegar
- 1 clove garlic, minced
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season chicken lightly with salt and pepper; sprinkle with cumin and chili powder.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 4 to 6 minutes per side or until done. Remove from skillet.
- Add honey, lime zest, lime juice, vinegar, and garlic to skillet; cook, stirring constantly, 2 minutes. Return chicken to skillet, spoon sauce over chicken, and cook 1 minute or until thoroughly heated.
Side Dish Ingredients
- ⅔ cup basmati rice
- ¼ cup chopped onion
- ½ Tbsp olive oil
- ½ (15.25-oz) can black beans, drained and rinsed
- ¼ tsp ground cumin
- ⅛ tsp chili powder
- ⅓ cup water
- ¼ cup chopped fresh cilantro
- 1½ tsp lime juice
Side Dish Instructions
- Cook rice according to package directions.
- Meanwhile, cook onion in hot oil in a saucepan over medium-high heat until tender. Stir in beans, cumin, chili powder, and water; cook over medium-low heat, stirring occasionally, 15 minutes.
- Stir cilantro and lime juice into rice.
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