Honey-Chipotle Chicken & Black Bean Bowl with Lime Rice

Honey-Chipotle Chicken & Black Bean Bowl

with Lime Rice

35 MIN
+$2.95/serving 2 Servings
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  • with Beyond Chicken® Tenders
    includes 8 oz Plant-Based Beyond Chicken® Breaded Tenders
  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Beyond Chicken® Tenders

    From the Test Kitchen

    Here, tender bites of chicken get irresistibly spicy-sweet flavor from a combo of honey, fresh lime juice, and fiery chipotle paste—tempered by a drizzle of cooling lime sour cream. You'll serve the chicken with sweet roasted delicata squash and black beans, all over a bed of fluffy white rice.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      870 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Honey-Chipotle Chicken & Black Bean Bowl with Lime Rice
    Title
    • 8 oz Plant-Based Beyond Chicken® Breaded Tenders
    • 1 15.5-Oz Can Black Beans
    • ¼ cup Sour Cream
    • ½ cup Long Grain White Rice
    • 1 Lime
    • 2 cloves Garlic
    • 2 tsps Chipotle Chile Paste
    • 2 tsps Honey
    • 1 Delicata Squash
    time-saving
    tips & techniques
    Prepare & roast the squash
    1 Prepare & roast the squash

    Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook the rice
    2 Cook the rice

    Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Halve the lime. In a bowl, combine the sour cream and the juice of 1 lime half. Taste, then season with salt and pepper if desired.

    Bake the tenders
    4 Bake the tenders

    Line a separate sheet pan with foil. Place the tenders on the foil. Bake 7 to 9 minutes, flipping halfway through, or until lightly browned and cooked through.* Remove from the oven. Immediately season with salt. 

    *An instant-read thermometer should register 145°F for Beyond Chicken®.

    Cook the beans
    5 Cook the beans

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the drained beans and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and mashing the beans with the back of a spoon, 4 to 5 minutes, or until the beans are softened and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

    Finish & serve your dish
    6 Finish & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the baked tenders, honey (kneading the packet before opening), the juice of the remaining lime half, 2 tablespoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the tenders are coated. Turn off the heat. Taste, then season with salt and pepper if desired. Add the lime zest to the pot of cooked rice. Season with salt and pepper; stir to combine. Serve the finished rice topped with the cooked beans, roasted squash, finished tenders (including any remaining sauce from the pan), and lime sour cream. Enjoy!

    Tips from Home Chefs

    Prepare & roast the squash
    1 Prepare & roast the squash

    Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Cook the rice

    Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Cook the rice
    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Halve the lime. In a bowl, combine the sour cream and the juice of 1 lime half. Taste, then season with salt and pepper if desired.

    4 Bake the tenders

    Line a separate sheet pan with foil. Place the tenders on the foil. Bake 7 to 9 minutes, flipping halfway through, or until lightly browned and cooked through.* Remove from the oven. Immediately season with salt. 

    *An instant-read thermometer should register 145°F for Beyond Chicken®.

    Bake the tenders
    Cook the beans
    5 Cook the beans

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the drained beans and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and mashing the beans with the back of a spoon, 4 to 5 minutes, or until the beans are softened and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

    6 Finish & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the baked tenders, honey (kneading the packet before opening), the juice of the remaining lime half, 2 tablespoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the tenders are coated. Turn off the heat. Taste, then season with salt and pepper if desired. Add the lime zest to the pot of cooked rice. Season with salt and pepper; stir to combine. Serve the finished rice topped with the cooked beans, roasted squash, finished tenders (including any remaining sauce from the pan), and lime sour cream. Enjoy!

    Finish & serve your dish
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