Honey-Lime Chicken with Coconut-Black Bean Rice

We made this chicken a couple Sundays ago and I'm just getting to putting up the recipe. It was wonderful!! Here's the link to its recipe on Sounthern Living:

http://www.myrecipes.com/recipe/honey-lime-chicken-coconut-50400000119149/

Ingredients

• 1 (13.5-oz.) can coconut milk
• 1 1/2 teaspoons salt, divided
• 1 cup uncooked long-grain rice
• 6 (4-oz.) chicken breast cutlets
• 1/4 teaspoon freshly ground pepper
• 3/4 cup finely crushed tortilla chips
• 1/4 cup honey
• 1 teaspoon lime zest
• 1/3 cup fresh lime juice
• 1/4 cup extra virgin olive oil
• 1 (15.5-oz.) can seasoned black beans, drained and rinsed
• 1/2 cup chopped red bell pepper
• 1/3 cup sliced green onions
• 1/4 cup chopped fresh cilantro

Preparation

1. 1. Bring coconut milk and 1 tsp. salt to a boil over medium-high heat; stir in rice. Cover, reduce heat to low, and simmer 20 minutes or until rice is tender.
2. 2. Meanwhile, sprinkle chicken with pepper and 1/2 tsp. salt. Place crushed tortilla chips in a shallow bowl. Whisk together honey and next 2 ingredients in a second shallow bowl. Reserve 2 Tbsp. honey mixture. Dip chicken in remaining honey mixture, allowing excess to drip off. Dredge in crushed chips.
3. 3. Cook half of chicken in 2 Tbsp. hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until done. Repeat procedure with remaining chicken and oil. Spoon reserved honey mixture over chicken.
4. 4. Stir black beans and next 2 ingredients into rice; spoon onto serving plates. Top with chicken and cilantro.