Honey-Lime Sriracha Weeknight Skillet

Honey-Lime Sriracha Weeknight Skillet


  • 2 lb chicken tenders, cubed
  • 1-2 Tbsp avocado, coconut, or olive oil
  • 4 Tbsp cilantro leaves, chopped
  • 1 fresh lime, squeezed (additional fresh lime wedges for garnish if desired)
  • 3 cups COOKED brown rice
  • 1 cup black beans, rinsed well if using canned
  • 1 cup grape tomatoes, cut in half
  • 1 avocado, diced
  • 4 Tbsp green onion, sliced
  • Juice of 2 fresh limes- about 2 Tbsp
  • 2-4 Tbsp Sriracha sauce-or more to taste
  • 1 Tbsp raw honey (optional)
  • 1/2 tsp garlic powder
  • 2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp sea salt
  • 1 Tbsp water
  • 1/2 Tbsp avocado or olive oil


  1. Combine marinade ingredients (those are all the ingredients listed after the sliced green onion) and place in covered medium glass bowl or gallon ziploc.
  2. Add diced chicken tenders. Marinate 4 hours, or overnight, refrigerated, turning to coat occasionally.)
  3. After marinating, heat oil on med-high, in a large sauté pan.
  4. Sauté chicken uncovered until cooked through and outside is crispy. About 6-7 minutes.
  5. Remove from pan, and set aside.
  6. On medium heat, add rice, beans, cilantro, and lime juice.
  7. Toss for about 2-3 minutes until just heated through.
  8. Add cooked chicken back in, toss, add remaining ingredients, toss gently.

We found this delicious recipe at www.cleanfoodcrush.com.

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