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For the rub:
Combine brown sugar, garlic salt, cumin, both paprikas, oregano, pepper and lemon zest in a small bowl. Set aside.
For the sauce:
Combine soy sauce, honey and ginger in a small bowl and whisk well to combine. Set aside.
For the chicken:
Sprinkle the rub liberally on both sides of the chicken, Rub in with your fingers to coat well.
Heat a medium large sauté pan (with a lid) over medium heat. Add the oil and butter and heat until it starts to sizzle just a bit. Add the chicken, smooth side down and cook for 3 minutes or until a nice golden brown. Flip to opposite side, cover the pan and lower the heat slightly. Cook for 3-8 minutes (depending on the size of the breasts) or until internal temperature reaches 160˚F. If the breasts vary in size, the smaller ones will be done sooner. Remove the breasts from the pan as they reach 160˚F. Tent with foil to keep warm.
For the sauce/beans:
Add the sauce mixture to the pan, increase the heat and bring to a boil. Boil for 1-2 minutes scraping the bottom of the pan to stir up any brown residual (the fond). When the sauce thickens and gets more syrupy, add the beans and bring to a simmer. Cook for one minute then add the bell pepper, red onion, jalapeño and herbs. Stir well to combine.
Serve the chicken in bowls with the rice and black bean mixture. Garnish with fresh cilantro and/or basil and lemon wedges. Sometimes I also add avocado slices.