Description
A vibrant dish featuring sweet honey-lime chicken and creamy avocado stacked with fluffy rice, perfect for a quick meal or to impress guests.
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
- Mix honey, lime juice, lime zest, garlic, cumin, salt, and pepper in a bowl. Pour over chicken and let marinate.
- Rinse rice under cold water until water runs clear. Combine rice and chicken broth in a pot. Bring to a boil, lower heat, cover, and simmer for 12–15 minutes. Turn off heat and let it sit covered for 5 minutes. Fluff the rice.
- Heat olive oil in a skillet. Cook chicken on medium heat for about 5–7 minutes per side until no pink remains. Rest and then slice.
- Dice avocado and mix with red onion and cilantro. Add a little lime juice, salt, and pepper to taste.
- To assemble, form a layer of warm rice, then avocado mix, and then sliced chicken. Garnish with cilantro and lime wedges.
Notes
Marinate the chicken for at least 15 minutes for better flavor. Use warm rice to help the stack hold shape. Cut avocado just before serving to avoid browning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg