Reprinted from Southern Living's The Way to Fry by Norman King. Copyright © 2013. Published by Oxmoor House.
|1 can (13.5-oz.) coconut milk||1/3 cup fresh lime juice|
|1 1/2 teaspoons salt, divided||1/4 cup extra virgin olive oil|
|1 cup uncooked long-grain rice||1 can (15.5-oz.) can seasoned black beans, drained and rinsed|
|6 chicken breast cutlets||1/2 cup chopped red bell pepper|
|1/4 teaspoon freshly ground pepper||1/3 cup sliced green onions|
|3/4 cup finely crushed tortilla chips||1/4 cup chopped fresh cilantro|
|1/4 cup honey||Lime slices, to garnish|
|1 teaspoon lime zest||Fresh cilantro sprigs, to garnish|
Bring coconut milk and 1 tsp. 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 pepper and remaining 1⁄2 tsp. salt. Place crushed tortilla chips in a shallow bowl. Whisk together honey and next 2 ingredients in a second shallow bowl. Reserve 2 Tbsp. honey mixture. Dip chicken in remaining honey mixture, allowing excess to drip off. Dredge in crushed chips.
Cook half of chicken in 2 Tbsp. hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until done. Repeat procedure with remaining chicken and oil. Spoon reserved honey mixture over chicken.
Stir black beans and next 2 ingredients into rice; spoon onto serving plates. Top with chicken and cilantro. Garnish, if desired.
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