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Honey Lime Grilled Chicken
with sauteed green beans

Active: 30 min Total: 50 min
Sweet and tart, this chicken is great cooked on the grill or stovetop. Just watch it closely as it cooks - the honey in the marinade can blacken or burn more quickly than other ingredients.
Smarts: Grill a double batch of chicken tonight to have leftovers for Thursday's no-cook salad.


Honey Lime Grilled Chicken (for 2 nights):
  • Bragg's / coconut aminos - 1/4 cup
  • Honey - 1/4 cup
  • Lime juice - 2 Tbsp
  • Chicken thighs, boneless and skinless - 8
Sauteed Green Beans with Tomatoes and Jalapeno:
  • Green beans - 16 oz , trimmed and chopped
  • Jalapenos - 1 , diced
  • Green onions - 2 stalks , chopped, green and white parts separate
  • Tomatoes, medium - 2 , chopped
  • Oil, cooking - 1 Tbsp
  • Vinegar, red or white wine - 2 tsp
  • Lime juice - 2 tsp


  1. Green beans / Jalapenos - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Make marinade - Combine aminos, honey, and lime juice (portion for chicken). (Can be done up to 5 days ahead)
  3. Marinate chicken - If cooking on the grill, get grill heating when chicken is nearly finished marinating. Combine chicken and marinade in a plastic bag or baking dish. Marinate for at least 20 minutes and up to 2 hours.
  4. Green onions / Tomatoes - Prep as directed and store separately. (Can be done up to 2 days ahead)

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  1. Discard marinade and season chicken on both sides with some salt and pepper.
  2. If cooking on the grill: Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.
  3. Heat a skillet with oil over high heat. Add green beans and saute until tender and starting to blacken in spots, 5 to 7 minutes. Add white parts of green onions and jalapenos. Saute for 1 minute more.
  4. Remove green beans from heat and stir in green parts of green onions, tomatoes, vinegar, and lime juice (portion for green beans). Season with some salt and pepper.
  5. {grill}: When grill is heated, brush grates with some oil and place chicken over direct heat. Sear chicken on both sides until lightly charred.
  6. {grill}: Move chicken to indirect heat and continue cooking until chicken is cooked through, 5 to 8 minutes, or until chicken reaches 165F / 74C degrees.
  7. If cooking on the stovetop: Heat a large grill pan or skillet over medium-high heat. Brush with some cooking oil. Add chicken and sear until both sides are deep golden brown, ~3 minutes on each side.
  8. {stovetop}: Reduce heat to low-medium and cover pan with a lid or foil. Continue cooking until chicken is cooked through, 5 to 8 minutes, or until chicken reaches 165F / 74C degrees.
  9. Let chicken rest, covered, for 5 minutes before serving. (Reserve half the chicken for Thursday night.)
  10. Serve chicken with green beans on the side. Enjoy!
  11. If you want to get a head start on Thursday’s meal, chop the reserved chicken before refrigerating it.



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