Description
A delicious combination of juicy grilled chicken and creamy avocado layered over fragrant jasmine rice.
Ingredients
Scale
- 1 boneless, skinless chicken breast
- 1 cup honey
- Juice of 2 limes
- Zest of 1 lime
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 1 cup jasmine rice
- 1 cup chicken broth
- 1 avocado, diced
- 1 cup red onion, finely chopped
- 1 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- Lime wedges, for serving
Instructions
- In a medium bowl, combine the honey, lime juice, lime zest, minced garlic, ground cumin, and a sprinkle of salt and pepper. Whisk the ingredients together until they are well blended.
- Place the chicken breast in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it is well-coated. Seal the bag or cover the dish, then refrigerate for 30 minutes to 2 hours.
- While the chicken marinates, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring the chicken broth to a boil, stir in the rinsed rice, reduce heat, cover, and simmer for about 15 minutes.
- Preheat your grill or pan over medium-high heat. Remove the chicken from the marinade and grill for 6–7 minutes on each side.
- In a separate bowl, combine diced avocado, red onion, cilantro, and olive oil. Gently fold together.
- To serve, layer cooked rice on each plate, add sliced chicken, and top with the avocado mixture. Garnish with lime wedges and cilantro.
Notes
Marinating the chicken for at least 30 minutes enhances the flavor. Use fresh lime juice for the best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 500 kcal
- Sodium: 350 mg
- Protein: 27 g