Honey Lime Chicken Avocado Rice (Print Version)
Grilled honey-lime chicken over jasmine rice, layered with fresh avocado and red onion for a zesty, colorful meal.
# Ingredients:
01 -
1 boneless, skinless chicken breast
02 -
1 cup honey
03 -
Juice of 2 limes
04 -
Zest of 1 lime
05 -
1 clove garlic, minced
06 -
1 teaspoon ground cumin
07 -
Salt and pepper to taste
08 -
1 cup jasmine rice
09 -
1 cup chicken broth
10 -
1 avocado, diced
11 -
1 cup red onion, finely chopped
12 -
1 cup fresh cilantro, chopped
13 -
1 tablespoon olive oil
14 -
Lime wedges, for serving
# Directions:
01 -
In a mixing bowl, combine honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper. Whisk until glossy and uniform.
02 -
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken. Seal or cover and refrigerate for at least 30 minutes, up to 2 hours.
03 -
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring the chicken broth to a boil. Add the rice, cover, and simmer for about 15 minutes or until tender and the liquid is absorbed.
04 -
Preheat a grill or stovetop grill pan over medium-high heat. Remove the chicken from the marinade, letting excess drip off. Grill the chicken for about 6-7 minutes per side, or until fully cooked, with an internal temperature of 165°F (75°C). Let it rest for a few minutes before slicing.
05 -
In a bowl, combine diced avocado, red onion, fresh cilantro, and olive oil. Gently mix to evenly distribute.
06 -
Layer a serving of jasmine rice at the base of each plate. Top with sliced grilled chicken and then the avocado mixture.
07 -
Garnish with lime wedges and additional cilantro if desired. Serve immediately.
# Notes:
01 -
Rest the grilled chicken after cooking to retain its juices and enhance flavor.
02 -
Jasmine rice can be substituted with basmati or another variety of rice if preferred.