Description
A vibrant dish combining sweet honey, zesty lime, and succulent grilled chicken layered with avocado and jasmine rice, perfect for sunny gatherings.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/4 cup honey
- Juice of 2 limes
- Zest of 1 lime
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- Lime wedges, for serving
Instructions
- In a mixing bowl, combine honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper to create a marinade.
- Place chicken breasts in a resealable bag or shallow dish and coat with marinade; refrigerate for at least 30 minutes.
- Rinse jasmine rice under cold water and bring chicken broth to boil in a medium saucepan.
- Add rice to boiling broth, cover, and reduce heat; simmer for about 15 minutes until rice is tender.
- Remove chicken from marinade and grill on medium-high heat for 6-7 minutes on each side until cooked through (internal temperature of 165°F).
- In a bowl, mix diced avocado, red onion, cilantro, and olive oil to create the avocado mixture.
- To assemble, layer jasmine rice on a plate, top with sliced grilled chicken, and then spoon avocado mixture on top.
- Serve with lime wedges and additional cilantro if desired.
Notes
Marinating the chicken for up to 2 hours enhances the flavor. Explore variations by substituting chicken with grilled portobello mushrooms for a vegetarian option.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg