Tangy Honey Lime Chicken and Avocado Rice Stack
A comforting yet refreshing dish featuring marinated chicken breasts with honey lime flavors, paired with creamy avocado and fluffy rice.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 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
- In a bowl, whisk together honey, lime juice, lime zest, garlic, cumin, salt, and pepper. Add the chicken breasts and marinate for at least 15 minutes.
- In a saucepan, bring chicken broth to a boil. Add rice, cover, and reduce heat to low. Simmer for 15-20 minutes until cooked.
- In a skillet, heat olive oil over medium heat. Remove chicken from marinade (reserve marinade) and cook for 6-7 minutes on each side until golden brown and cooked through. Pour in reserved marinade and simmer for a few more minutes.
- Dice avocado and finely chop red onion.
- On a plate, layer chicken over a scoop of rice, followed by diced avocado and red onion. Sprinkle with cilantro and add lime wedges for garnish.
Notes
Best served warm with sautéed vegetables or a fresh green salad. Store leftovers in airtight containers for up to 3 days.