Honey-Lime Chicken With Coconut-Black Bean Rice

• 1 (13.5-oz.) can coconut milk
• 1 1/2 teaspoons salt, divided
• 1 cup uncooked long-grain rice
• 6 (4-oz.) chicken breast cutlets
• 1/4 teaspoon freshly ground pepper
• 3/4 cup finely crushed tortilla chips
• 1/4 cup honey
• 1 teaspoon lime zest
• 1/3 cup fresh lime juice
• 1/4 cup extra virgin olive oil
• 1 (15.5-oz.) can seasoned black beans, drained and rinsed
• 1/2 cup chopped red bell pepper
• 1/3 cup sliced green onions
• 1/4 cup chopped fresh cilantro

1. 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.
2. Meanwhile, sprinkle chicken with pepper and 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.
3. 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.
4. Stir black beans and next 2 ingredients into rice; spoon onto serving plates. Top with chicken and cilantro.

coconut milk, salt, longgrain rice, chicken breast cutlets, freshly ground pepper, tortilla chips, honey, lime zest, lime juice, extra virgin olive oil, black beans, red bell pepper, green onions, fresh cilantro

Taken from www.myrecipes.com/recipe/honey-lime-chicken-coconut (may not work)