Description
A vibrant dish featuring succulent chicken marinated in honey and lime, served with creamy avocado and fluffy jasmine rice.
Ingredients
Scale
- 4 pieces Chicken Breasts (boneless, skinless)
- 3 tablespoons Honey (for marinade)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 tablespoon Lime Zest
- 2 cloves Garlic (minced)
- 1 teaspoon Ground Cumin
- To taste Salt
- To taste Pepper
- 1 cup Jasmine Rice (or basmati)
- 2 cups Chicken Broth
- 2 pieces Avocado (diced)
- 1 small Red Onion (finely chopped)
- 1/4 cup Fresh Cilantro (chopped)
- 1 tablespoon Olive Oil
- 4 pieces Lime Wedges (for garnish)
Instructions
- Prepare the Marinade: In a bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper.
- Marinate the Chicken: Place the chicken breasts in a shallow dish or a resealable bag and pour the marinade over them. Let them soak for at least 15 minutes.
- Cook the Jasmine Rice: In a saucepan, bring chicken broth to a boil. Stir in the jasmine rice, cover, and reduce the heat to low. Let it simmer for about 15 minutes.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6–7 minutes on each side.
- Prepare the Avocado Mix: In a bowl, gently toss together diced avocado, finely chopped red onion, and cilantro. Season lightly.
- Assemble Your Stack: Layer the cooked jasmine rice on a plate, top with chicken, and spoon the avocado mix on top. Finish with fresh lime wedges.
Notes
For deeper flavor, marinate chicken overnight. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stack
- Calories: 450
- Sugar: 7g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg