2 c rhubarb, chopped and thawed 1 medium red bell pepper, diced 1/2 c red onion, finely chopped 1 jalapeno pepper, seeded and minced 1/4 fresh cilantro, chopped Zest and juice of 2 limes 3 T EVOO 2 t honey 1/2 salt plus 1/8 t 1/2 t pepper 1 pound chicken tenders 1/4 c cornstarch

Mix rhubarb, bell pepper, onion, jalapeno, and cilantro in a medium bowl. Stir in zest and juice of 1 lime, 1 T each oil and honey, and 1/4 t salt and pepper.

Pat chicken dry and sprinkle with 1/4 t salt. Toss chicken with cornstarch in large bowl until well coated.

Heat remaining 2 T oil in large nonstick skillet over medium high heat. Add chicken and cook, flipping occasionally, until lightly browned, 4 to 8 minutes.

Combine zest and juice of second lime with remaining T honey in a small bowl. Add to pan and cook, turning chicken to coat until its glazed, 1 minute. Sprinkle with remaining 1/8 t salt and 1/4 t pepper. Serve with rhubarb salsa.