Description
A delightful dish featuring marinated chicken in a tangy honey-lime sauce, served with avocado and fluffy rice for a burst of flavor.
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
- Prepare the Marinade: In a bowl, mix together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper.
- Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or a shallow dish, pouring the marinade over the chicken. Seal or cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
- Cook the Rice: In a saucepan, combine jasmine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and let simmer for 15-20 minutes or until the rice is fully cooked and fluffy.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Remove the chicken from the marinade and cook for 5-7 minutes on each side or until the chicken is cooked through (internal temperature should reach 165°F). Let it rest for a few minutes before slicing.
- Assemble the Stack: In serving bowls, layer the cooked rice, followed by diced avocado, slices of chicken, and a sprinkle of red onion and cilantro.
- Garnish: Serve with lime wedges for an extra burst of flavor.
Notes
Don’t overcook the chicken to ensure tenderness. Meal prep the chicken the night before for enhanced flavor. You can add vegetables to the rice for extra nutrition.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Mexican