Part bean salad, 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 vegetables for a low-carb meal, or over brown rice for energy from carbs and fiber.
Active time: 30 minutes | Total time: 45 minutes
Grilled honey-lime chicken with cowboy caviar
Ingredients
- 3 1/2 tablespoons lime juice, divided
- 2 tbsp honey
- 2 tsp olive oil
- 1/4 tsp black pepper
- 1/4 teaspoon salt, divided
- 4 (5 oz. or 140 g per breast) boneless, skinless chicken breasts
- 1 (15.5 oz. or 440 g) can reduced-sodium black-eyed peas, rinsed and drained
- 1/2 cup (80 g) fresh or frozen and thawed yellow corn, rinsed and drained
- 1 small (90 g) ripe tomato, diced
- 1 small (150 g) avocado, diced
- 1/4 medium (30g) red onion, diced
- 2 tbsp chopped fresh coriander
- 1/2 tsp ground cumin
Directions
Combine 2 tablespoons lime juice, honey, oil, pepper, and 1/8 teaspoon salt in a plastic bag or shallow container. Add the chicken and toss until coated. Seal or cover the bag and marinate in the refrigerator for 15 minutes to 2 hours.
Meanwhile, prepare cowboy caviar by combining beans, corn, tomatoes, 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 heat. Grill chicken for 5 minutes on each side or until internal temperature reaches 165°F.
Serve each breast with 3/4 cup cowboy caviar.
Servings: 4 | Serving Size: 1 chicken breast + 3/4 cup cowboy caviar
Nutritional value (per serving): Calories: 361; Total fat: 9g; Saturated fat: 1g; Monounsaturated fat: 4 g; Cholesterol: 102 mg; Sodium: 254 mg; Carbohydrates: 34g; Fiber: 6g; Sugar: 12g; Protein: 38g
Nutritional bonus: Potassium: 940 mg; Iron: 9.8%; Vitamin A: 0.1%; Vitamin C: 21.6%; Calcium: 10.2%
Originally published April 30, 2017; Updated February 2026
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