This is a tasty dish I dug out of a 2012 issue of one of my mom’s Southern Living magazines. The chicken was delicious with a crunchy exterior and a tangy honey-lime taste. The rice was my favorite part. I think I could eat a bowl of it all by itself for a nice vegetarian lunch. I might be cooking my white rice in coconut milk from now on, it adds so much creaminess and flavor. The jalapeño wasn’t in the recipe, but David and I both thought that it would be a perfect addition to add a bit of heat (and I love heat!). If you can’t find chicken cutlets, you can just trim chicken breasts into 4 or 5 ounce halves, depending on the size of the chicken breast.
slightly adapted from: Southern Living Magazine-February, 2012
1 (13.5-oz.) can coconut milk
1 ½ teaspoon salt, divided
1 cup uncooked long-grain white rice (I used Jasmine)
6 (4-oz.) chicken breast cutlets
¼ teaspoon freshly ground pepper
¾ cup finely crushed tortilla chips (a food processor makes quick work of this)
¼ cup honey
1 teaspoon lime zest
1/3 cup fresh lime juice
¼ cup extra virgin olive oil
1 (15.5-oz.) can seasoned black beans, drained & rinsed
½ cup chopped red bell pepper
1/3 cup sliced green onions
1 jalapeño, seeded and diced (optional
¼ cup chopped fresh cilantro
Bring coconut milk and 1 teaspoon 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 ½ teaspoon salt and some black pepper. Place crushed tortilla chips in a shallow bowl. Whisk together honey, lime juice, and lime zest. Reserve 2 tablespoons of the honey mixture. Dip chicken in remaining honey mixture, allowing excess to drip off. Dredge in crushed chips.
Cook the chicken (in two batches if needed) in a large nonstick skillet in 4 tablespoons of olive oil over medium heat for about 2-3 minutes on each side, until done. An instant-read thermometer inserted into the center of the cutlet should read 165. Spoon reserved honey mixture over chicken. Stir black beans and next 3 ingredients into rice.
Spoon onto serving plates. Top with chicken and cilantro.