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.
Active Time: 30 minutes | Total Time: 45 minutes
Grilled Honey Lime Chicken with Cowboy Caviar
Ingredients
- 3 1/2 tbsp lime juice, divided
- 2 tbsp honey
- 2 tsp olive oil
- 1/4 tsp black pepper
- 1/4 tsp 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 (80g) fresh or frozen and thawed yellow corn, rinsed and drained
- 1 small (90g) ripe tomato, diced
- 1 small (150g) avocado, diced
- 1/4 medium (30g) red onion, diced
- 2 tbsp chopped fresh cilantro
- 1/2 tsp ground cumin
Directions
Combine 2 tbsp lime juice, honey, oil, pepper and 1/8 tsp 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 tbsp lime juice and 1/8 tsp salt.
Preheat a grill or grill pan to medium-high. Grill chicken 5 minutes on each side, or until internal temperature reaches 165°F.
Serve each breast with 3/4 cup Cowboy Caviar.
Serves: 4 | Serving Size: 1 chicken breast + 3/4 cup Cowboy Caviar
Nutrition (Per serving): Calories: 361; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 102mg; Sodium: 254mg; Carbohydrate: 34g; Dietary Fiber: 6g; Sugar: 12g; Protein: 38g
Nutrition Bonus: Potassium: 940mg; 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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