Cilantro Lime Chicken with Rice and Black Beans

Rice bowls are quickly becoming one of my new favorite meals.  I found this one and another recipe (that I'll be posting here soon) and they. are. awesome!  They're filling and healthy. Also, cilantro is growing on me.  I always thought it tasted like soap, but in small doses I really, really enjoy it!

Ok, go grab these items:

• 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 (you could also use two 8.8-ounce pre-cooked Uncle Ben's Original Rice packets)
• one 15-ounce can black beans, drained and rinsed
• 1 cup corn (you can use frozen or canned, if you use canned make sure you drain it well)
• 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

1. 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.
2. 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. (I won't lie, I didn't follow the recipe very well and I cooked the chicken all of the way through.. Whoops!  Thankfully it turned out just fine.)
3. 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.
4. 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.

I didn't add the black beans, corn, bell pepper and cilantro to the cooking chicken and sauce.  I kind of liked the hot chicken mixed in with the cool rice and veggies.  This is really good reheated.  Also, next time I'd definitely add more black beans and less rice, but you can do whatever you'd like!  That's what's great about cooking some of these meals is that you can really add or omit anything you'd like.  I always recommend going with the recipe first and then changing it up for next time.

This meal serves four and is great for leftovers.