Zesty Chicken with Bright Rice and Beans
Experience the vibrant flavor explosion of zesty chicken breast sautéed with green peppers, enveloped in a tangy blend of lemon and lime juices. Served on a bed of Spanish yellow rice cooked in savory chicken broth, and complemented by nutritious Goya black beans. A light drizzle of hot honey BBQ sauce adds the perfect sweet heat to this delightful dish.
ingredients
- 4 boneless, skinless chicken breasts
- 2 green bell peppers, sliced
- 4 tablespoons butter
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 2 cups Spanish yellow rice
- 4 cups chicken broth
- 1 can Goya black beans, drained and rinsed
- 1 teaspoon pink salt
- 2 tablespoons Goya seasonings
- 2 teaspoons complete seasoning
- 2 teaspoons adobo seasoning
- 2 tablespoons avocado oil
- 2 tablespoons hot honey BBQ sauce
steps
- 1.
In a large pot, heat chicken broth and add Spanish yellow rice. Cook according to package instructions.
- 2.
In a large skillet, heat avocado oil over medium heat and add sliced green peppers; sauté until tender.
- 3.
Season chicken breasts with pink salt, Goya seasonings, complete seasoning, and adobo seasoning.
- 4.
Push peppers to the side, add butter to the skillet, then place chicken breasts in. Cook for 6-7 minutes on each side until fully cooked.
- 5.
Drizzle lemon and lime juice over the chicken, allowing it to caramelize slightly for 2-3 minutes.
- 6.
In a separate pot, warm the drained black beans over low heat.
- 7.
Serve chicken and peppers over a bed of Spanish yellow rice with a side of black beans.
- 8.
Drizzle hot honey BBQ sauce on top of the chicken for an added kick.