Description
A delightful dish bursting with flavor, combining sweet and tangy honey and lime with juicy chicken and creamy avocado atop a hearty jasmine rice base.
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
- Salt, to taste
- Pepper, to taste
- 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, mix honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper. Marinate the chicken breasts in this mixture for at least 15-20 minutes.
- Rinse jasmine rice under cold water to remove excess starch.
- Prepare the diced avocado, finely chopped red onion, and chopped cilantro.
- Heat olive oil in a skillet over medium-high heat, then add marinated chicken breasts. Cook for 6-7 minutes on each side until fully cooked (internal temperature reaches 165°F).
- Remove the chicken from the skillet, let rest, then slice.
- In a saucepan, heat chicken broth until boiling. Stir in the rinsed rice, reduce heat, and cover. Simmer for about 15 minutes until the rice is tender and fluffy.
- Assemble each dish by layering rice, sliced chicken, diced avocado, red onion, and cilantro. Garnish with lime wedges.
Notes
For best flavor, marinate chicken longer if possible. Using fresh lime juice is recommended. Serve warm for optimal taste.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Cooking, Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 75mg