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Grilled Honey Lime Chicken with Cowboy Caviar

20 min

4

Grilled Honey Lime Chicken with Cowboy Caviar

How to make

Combine 2 tablespoons lime juice, honey, oil, pepper and 1/8 teaspoon salt in a plastic storage bag or shallow container. Add chicken, tossing to coat. Close the bag or cover, and marinate in the refrigerator 15 minutes up to 2 hours.

Meanwhile, make Cowboy Caviar by combining beans, corn, tomato, avocado, onion, cilantro and cumin in a medium bowl. Stir in the remaining 1 1/2 tablespoons lime juice and 1/8 teaspoon salt.

Preheat a grill or grill pan to medium-high. Grill chicken 5 minutes on each side, or until internal temperature reaches 160°F.

Serve each breast with 3/4 cup Cowboy Caviar.

Ingredients

  • 3 1/2 tablespoons lime juice, divided

  • 2 tablespoons honey

  • 2 teaspoons olive oil

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon salt, divided

  •  boneless, skinless chicken breasts

  • 1 can black beans rinsed and drained

  • 1/2 cup fresh or frozen and thawed yellow corn, rinsed and drained

  • 1 small  ripe tomato, coarsely chopped

  • 1 small avocado, chopped

  • 1/4 medium red onion, chopped

  • 2 tablespoons chopped fresh cilantro

  • 1/2 teaspoon ground cumin

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