Lime-Garlic-Butter Chicken with Black Bean Soup Rice and Swiss Chard



Chicken – so convenient, but most of the time, oh so boring.  But, with a few simple ingredients, and prepping it the night before – you can be guaranteed a chicken dinner that will have you eating it before you can even get the rest of the accompaniments on its plate. I sampled a bite, grabbed the rest of that thigh and jus that the cooking process created and chowed on it before I even thought about where my camera was to capture pics of it.

I love sharing my ideas for meals- but this is also a selfish project – I make stuff and completely forget about it a few days later.  Now, I can have an archive to refer to when I get stuck for something yummy but the brain is too overcome with the 50th viewing of Madagascar 3 by the toddlers to think beyond the afro circus song.

I made a super fast and easy black bean soup rice dish and swiss chard simply sliced, cooked and tossed with feta to go along with this magnificent chicken.  And please, don’t forget the sauce.  Lime-butter-garlic jus.  That just magically appears from the cooking process.

Lime-Garlic-Butter Chicken with Black Bean Soup Rice and Swiss Chard


  • Chicken Recipe adapted from The Complete Mexican South American & Caribbean Cookbook - their Thyme and Lime Chicken
  • 8 Chicken Thighs
  • 6-8 sprigs of fresh thyme, leaves plucked off stems
  • 3-4 garlic cloves crushed and chopped
  • juice of 4 limes
  • 4 Tablespoons of melted butter
  • salt and pepper
  • Rice:
  • 1 can of black bean soup
  • 1 cup of basmati rice
  • water
  • salt and pepper
  • Swiss Chard:
  • 1 large bunch of green or rainbow swiss chard
  • 1-2 Tablespoons olive oil
  • juice of 1 lemon
  • 1/2 cup crumbled feta cheese, preferably french feta
  • salt and pepper


  1. Line baking dish with foil- spray with Pam or lightly grease with little butter. Place thighs skin side down in dish and sprinkle salt and pepper over them.
  2. Mix thyme, garlic, lime juice and butter in a bowl - spoon evenly over chicken. You can bake it immediately, but do yourself a favor and prepare this before going to bed them pull it out the next day when you have time to bake it.
  3. Bake at 375 for 45 min-1 hour. Check at 45 to see if cooked through - cut into one of the pieces.
  4. Very carefully pour out as much of the liquid from the pan as you can - just gently tilt one of the corners over a large bowl. Use a spoon to get the more out if that is not entirely successful - tilt pan with one hand and gather liquid in a corner for easy spooning. Put that in small bowls to serve alongside chicken. Do taste before serving - I had to add a little sea salt to make the flavors pop.
  5. Set broiler to high and place baking dish with chicken still in it (but liquid gone) under high broiler and watch until it starts to brown up. Keep oven door open slightly and watch entire time.
  6. Rice: put a strainer or colander over a bowl - empty black been soup into strainer and fill can half way with water - use that to try to rinse the sauce off the beans and through the strainer into the bowl. Measure that liquid to 2 cups - add water as needed - and cook rice according to package replacing the liquid measure with this. It usually just consists of bringing liquid and rice to a boil, stir, put a lid on and cook on low for 15-20 minutes. Add salt and pepper once it is finished.
  7. Swiss Chard: Rinse, pull leaves off stems thick stems- can leave small ones attached- fold up like you are rolling up a newspaper and slice into thin ribbons. Over a non stick skillet on medium high heat, add olive oil, let it heat up for a moment or two, then swiss chard ribbons.
  8. Stir until wilted, turn off heat, add juice of 1 lemon, salt and pepper, and feta.

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