Grilled Honey Lime Chicken With Cowboy Caviar

Part bean salad and part salsa dip, cowboy caviar is a vibrant combination of black-eyed peas, corn, tomatoes, onions and avocado. We pour it over grilled chicken, marinated with honey and lime, for a recipe that’s anything but boring. Serve over greens for a low-carb meal or over brown rice for energizing carbs and fiber.

Ingredients for servings

    Grilled Honey Lime Chicken with Cowboy Caviar

  • tablespoon lime juice divided

  • 2 tablespoon honey

  • 2 teaspoon olive oil

  • 0.25 teaspoon black pepper

  • 0.25 teaspoon salt divided

  • 4 boneless, skinless chicken breasts 5-ounce or 140 grams per breast

  • 1 can reduced-sodium black-eyed peas rinsed and drained

  • 0.5 cup fresh or frozen and thawed yellow corn rinsed and drained

  • 1 small ripe tomato coarsely chopped

  • 1 small avocado chopped

  • 0.25 medium red onion

  • 2 tablespoon chopped fresh cilantro

  • 0.5 teaspoon ground cumin


  • Combine 2 tablespoons lime juice, honey, oil, pepper and 1/8 teaspoon salt in a plastic storage bag or shallow container. Add chicken, tossing to coat. Close the bag or cover, and marinate in the refrigerator 15 minutes up to 2 hours.

  • Meanwhile, make Cowboy Caviar by combining beans, corn, tomato, avocado, onion, cilantro and cumin in a medium bowl. Stir in the remaining 1 1/2 tablespoons lime juice and 1/8 teaspoon salt.

  • Preheat a grill or grill pan to medium-high. Grill chicken 5 minutes on each side, or until internal temperature reaches 160°F.

  • Serve each breast with 3/4 cup Cowboy Caviar.

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