Honey Lime Chicken & Mango Black Bean Rice Stack

A vibrant and delicious dish that balances sweet and savory flavors, featuring tender chicken in a honey-lime glaze served on a bed of fresh mango and black beans.

Print Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 350

Ingredients Method Notes

Ingredients

For the chicken

2 boneless skinless chicken breasts 2 boneless, skinless chicken breasts, diced
1 tablespoon 1 tablespoon olive oil For cooking the chicken
1 teaspoon 1 teaspoon chili powder
1/2 teaspoon 1/2 teaspoon cumin
to taste Salt and black pepper To season the chicken
1/4 cup 1/4 cup honey For the glaze
2 tablespoons 2 tablespoons lime juice For the glaze
1 teaspoon 1 teaspoon lime zest For the glaze

For assembly

2 cups 2 cups cooked white rice Base for the stack
1 cup 1 cup diced mango Fresh
1/2 cup 1/2 cup canned black beans, rinsed and drained For added protein
1/4 cup 1/4 cup red bell pepper, diced For color and crunch
2 tablespoons 2 tablespoons fresh cilantro, chopped For garnish and flavor

Method

Cooking the Chicken

Heat olive oil in a skillet over medium heat and cook diced chicken until browned and fully cooked, about 6–8 minutes.
Season the chicken with chili powder, cumin, salt, and black pepper, stirring to coat evenly.
In a small bowl, whisk together honey, lime juice, and lime zest, then pour over the chicken.
Cook for 2–3 minutes until the sauce thickens and coats the chicken with a glossy glaze.

Assembling the Stack

In another bowl, combine diced mango, black beans, red bell pepper, and chopped cilantro.
To assemble, add a layer of rice to a plate or mold, then top with the mango mixture followed by the honey lime chicken.
Gently press to stack or serve layered in a bowl as desired.

Notes

Serve layered or mixed with a side of fresh salad or tortilla chips. Garnish with extra cilantro or lime wedges.