Description
A delicious grilled lime chicken served over a bed of avocado jasmine rice.
Ingredients
Scale
- 2 pieces boneless, skinless chicken breasts
- 0 cup honey
- 2 limes lime juice
- 1 lime lime zest
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- to taste salt and pepper
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 whole avocado, diced
- 0 cup red onion, finely chopped
- 0 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 the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Refrigerate for 30 minutes to 2 hours.
- Rinse the jasmine rice, then cook it in boiling chicken broth for about 15 minutes or until tender.
- Preheat a grill or grill pan over medium-high heat. Remove excess marinade and cook chicken for 6–7 minutes per side or until it reaches 165°F (75°C).
- Let the chicken rest, then slice.
- Combine avocado, red onion, cilantro, and olive oil in a bowl.
- Assemble the stack by layering rice, sliced chicken, and the avocado mixture.
- Serve with lime wedges and extra cilantro if desired.
Notes
- Adjust seasoning according to preference.
- Can substitute chicken breasts with thighs for more flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 100mg