2 to 3 tablespoons lime zest + more for garnishing
1/3 cup lime juice
1/4 cup honey
2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper, optional
about 1 1/4 pounds boneless skinless chicken breasts, diced into bite-sized pieces and seasoned with salt and pepper
about 3 cups cooked brown rice
one 15-ounce can organic black beans, drained and rinsed
3/4 cup tri-color bell pepper, seeded and diced small
3/4 cup cilantro leaves, chopped
To a medium bowl or large measuring cup, add the lime zest, lime juice, honey, 2 tablespoons olive oil, salt, pepper, 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, peppers, cilantro, stir well to combine, and cook until everything is heated through.