Description
A vibrant dish featuring grilled honey-lime chicken served over fragrant jasmine rice with fresh avocado and a zesty cilantro salad.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/4 cup honey
- Juice of 2 limes
- Zest of 1 lime
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- Salt, to taste
- Black 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
Instructions
- In a mixing bowl, combine honey, lime juice, lime zest, garlic, cumin, salt, and black pepper to create the marinade.
- Place the chicken breasts in a resealable bag and pour the marinade over them. Let marinate in the refrigerator for at least 30 minutes and up to 2 hours.
- Rinse the jasmine rice under cold water until clear.
- In a saucepan, bring chicken broth to a boil, add rinsed rice, cover, and reduce heat. Simmer for 15 minutes.
- Preheat the grill and remove the chicken from the marinade. Grill for 6-7 minutes per side or until cooked through.
- Let the chicken rest for a few minutes then slice.
- In a bowl, mix avocado, red onion, cilantro, and olive oil to prepare the salad.
- Assemble by layering rice, sliced chicken, and avocado salad on plates. Garnish with lime wedges and extra cilantro if desired.
Notes
Allowing the chicken to marinate longer enhances the flavor. Rinse rice for fluffy texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg