Habanero-Lime Chicken Tex-Mex Bowls
Juicy habanero-lime grilled chicken served over fresh cilantro-lime rice with seasoned black beans.
This vibrant dish combines juicy grilled chicken marinated in a spicy-sweet habanero and lime blend with fluffy cilantro-lime rice and hearty seasoned black beans. Each element is simple to prepare yet full of bold, fresh flavor, and when served together, they create a balanced and satisfying meal. Finished with fresh cilantro, lime wedges, and optional toppings like avocado or queso fresco, it’s a colorful plate that’s as beautiful as it is delicious.
Servings
2
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
For the Chicken & Marinade
2 boneless skinless chicken breasts (about 6–7 oz each)
1 fresh habanero pepper, seeded and finely minced
Juice of 1 lime (about 2 tablespoons) + zest of ½ lime
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon honey
1 teaspoon soy sauce
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
Small handful fresh cilantro, chopped (about 1 tablespoon)
For the Cilantro-Lime Rice
½ cup uncooked long-grain rice (jasmine or basmati works well)
1 cup water or chicken broth
Juice of ½ lime
1 tablespoon chopped fresh cilantro
½ tablespoon olive oil or butter
Pinch of salt
For the Black Beans
1 can (15 oz) black beans, drained & rinsed
1 tablespoon olive oil
1 garlic clove, minced
½ teaspoon ground cumin
½ teaspoon chili powder
Pinch of salt
For Serving
Extra lime wedges
Fresh cilantro, chopped
Optional toppings: avocado slices, pico de gallo, or crumbled queso fresco
Instructions
Marinate the Chicken
In a small bowl, whisk together habanero, lime juice + zest, olive oil, garlic, honey, soy sauce, cumin, paprika, salt, pepper, and cilantro. Place chicken breasts in a resealable bag or shallow dish, coat with marinade, and refrigerate at least 1 hour (up to overnight).
Cook the Rice
In a small saucepan, combine rice, water (or broth), and a pinch of salt. Bring to a boil. Reduce to low, cover, and simmer 15 minutes, or until liquid is absorbed. Remove from heat, fluff with a fork, then stir in lime juice, cilantro, and olive oil/butter.
Prepare the Black Beans
Heat olive oil in a skillet over medium heat. Add garlic and cook 30 seconds until fragrant. Stir in beans, cumin, chili powder, and salt. Cook 3–4 minutes, stirring often, until warmed through and slightly thickened.
Grill the Chicken
Preheat grill (or grill pan) to medium-high. Remove chicken from marinade and grill 6–7 minutes per side, until internal temp reaches 165°F (74°C). Rest 5 minutes before slicing.
Assemble the Plates
Divide cilantro-lime rice and black beans between 2 plates. Slice chicken breasts and place on top. Garnish with fresh cilantro, lime wedges, and optional toppings.
In a small bowl, whisk together habanero, lime juice + zest, olive oil, garlic, honey, soy sauce, cumin, paprika, salt, pepper, and cilantro.
Place chicken breasts in a resealable bag or shallow dish, coat with marinade, and refrigerate at least 1 hour (up to overnight).
In a small saucepan, combine rice, water (or broth), and a pinch of salt. Bring to a boil. Reduce to low, cover, and simmer 15 minutes, or until liquid is absorbed. Remove from heat, fluff with a fork, then stir in lime juice, cilantro, and olive oil/butter.
Heat olive oil in a skillet over medium heat. Add garlic and cook 30 seconds until fragrant.
Stir in beans, cumin, chili powder, and salt. Cook 3–4 minutes, stirring often, until warmed through and slightly thickened.
Preheat grill (or grill pan) to medium-high. Remove chicken from marinade and grill 6–7 minutes per side, until internal temp reaches 165°F (74°C). Rest 5 minutes before slicing.
Divide cilantro-lime rice and black beans between 2 plates. Slice chicken breasts and place on top. Garnish with fresh cilantro, lime wedges, and optional toppings.
