Imagine a dinner where tender chicken meets a vivid salsa made of black‑eyed peas, sweet corn, ripe tomato, creamy avocado, and crisp onion. The lime‑honey glaze gives the meat a bright zing, while the side—often called cowboy caviar—adds texture and fresh flavor. Serve it on a bed of greens for a low‑carb option or pair it with brown rice when you crave extra fiber.
Active Time: 30 minutes | Total Time: 45 minutes
Grilled Honey‑Lime Chicken with Cowboy Caviar
Ingredients
- 3½ Tbsp fresh lime juice, split
- 2 Tbsp pure honey
- 2 tsp extra‑virgin olive oil
- ¼ tsp freshly ground black pepper
- ¼ tsp sea salt, divided
- 4 boneless, skinless chicken breasts (about 140 g each)
- 1 (15.5‑oz) can reduced‑sodium black‑eyed peas, drained
- ½ cup yellow corn kernels, fresh or thawed
- 1 small tomato, diced
- 1 ripe avocado, cubed
- ¼ medium red onion, finely chopped
- 2 Tbsp chopped cilantro
- ½ tsp ground cumin
Directions
In a zip‑top bag or shallow dish, whisk together 2 Tbsp lime juice, honey, olive oil, pepper, and a pinch of salt. Add the chicken breasts, turn to coat, seal, and let them marinate in the refrigerator for 15 minutes up to 2 hours.
While the chicken marinates, combine the black‑eyed peas, corn, tomato, avocado, onion, cilantro, and cumin in a mixing bowl. Toss with the remaining 1½ Tbsp lime juice and a pinch of salt to finish the cowboy caviar.
Heat a grill or grill pan over medium‑high heat. Remove the chicken from the bag, discard the excess liquid, and grill 5 minutes per side, or until the internal temperature reaches 165 °F (74 °C).
Plate each breast with about three‑quarters of a cup of the colorful caviar on top or alongside. Enjoy immediately.
Serves: 4 | Serving Size: 1 chicken breast + ¾ cup cowboy caviar
Nutrition (per serving): 361 kcal | 9 g total fat (1 g saturated, 4 g monounsaturated) | 38 g protein | 34 g carbs (6 g fiber, 12 g sugar) | 254 mg sodium. Potassium 940 mg, iron 9.8 % DV, vitamin C 21.6 % DV.