Lime Cilantro Chicken with Mixed Rice and Black Beans Lately I've been on a lime-cilantro kick and this easy, one-skillet, 15-minute dish is packed with both. There's so much texture and Mexican-inspired flavors from the juicy, moist chicken with tender rice, hearty black beans, sweet corn, and crisp red peppers all scented with lime and the fresh pop of cilantro. You could work in avocado, red onions, or use it as a filling for tacos and sprinkle cheese on top. The flavors marry over time and my family thought it tasted even better the second day. It's perfect for lunches the next day.

Ingredients:

2 to 3 tablespoons lime zest + more for garnishing
1/3 cup lime juice
1/3 cup honey
2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
1/4 teaspoon cayenne pepper, optional and to taste
about 1 1/4 pounds boneless skinless chicken breasts, diced into bite-sized pieces and seasoned with salt and pepper
about 3 cups cooked rice (I used two 8.8-ounce pre-cooked Uncle Ben's Original Rice packets)
one 15-ounce can black beans, drained and rinsed
1 cup corn (I used frozen that I added straight from freezer)
3/4 cup red bell pepper, seeded and diced small (orange or yellow peppers may be substituted)
3/4 cup cilantro leaves, chopped; or to taste

Directions:

To a medium bowl or large measuring cup, add the lime zest, lime juice, honey, 2 tablespoons olive oil, salt, pepper, optional cayenne, and whisk to combine; set sauce aside.

To a large skillet, add 1 tablespoon olive oil, add chicken and season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.

Add the sauce, noting that it may bubble up in the first few seconds. Allow sauce to bubble at a medium-fast boil for about 3 to 4 minutes, or until sauce has reduced some and chicken is cooked through. Stir sauce and flip chicken intermittently throughout.

Turn the heat to low and add the rice, black beans, corn, red peppers, cilantro, stir well to combine, and cook until everything is heated through. Taste and check for seasoning balance, making any necessary adjustments (more salt, pepper, pinch of sugar or cayenne, splash of lime juice, etc.) and garnish with a pinch of lime zest before serving. Will keep airtight in the fridge for up to 4 days. Serve cold or reheat gently prior to serving if desired.