Description
Bright honey-lime grilled chicken layered over jasmine rice and creamy avocado for a fresh, flavor-packed dinner ready in about an hour.
Ingredients
- 2 boneless, skinless chicken breasts (about 6 ounces each)
- 1/4 cup honey
- Juice of 2 limes
- Zest of 1 lime
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup jasmine rice
- 2 cups low-sodium chicken broth
- 1 large avocado, diced
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
- Pinch of salt
- Lime wedges for serving
- Extra cilantro for garnish
Instructions
- Whisk together honey, lime juice, lime zest, garlic, cumin, salt, and pepper in a medium bowl until smooth.
- Add chicken breasts to a shallow dish or resealable bag. Pour the marinade over, coat evenly, seal, and refrigerate for 30 minutes or up to 2 hours.
- Rinse rice under cold water until clear. Bring chicken broth to a boil in a saucepan, add rice, cover, and reduce heat to low.
- Simmer for 15 minutes or until tender and liquid is absorbed. Fluff the rice with a fork.
- Preheat an outdoor grill or grill pan over medium-high heat. Remove chicken from marinade, let excess drip off.
- Grill chicken for 6–7 minutes per side, or until an instant-read thermometer shows 165°F.
- Let the chicken rest for 5 minutes before slicing.
- In a small bowl, combine avocado, red onion, cilantro, olive oil, and a pinch of salt. Gently toss.
- Assemble the dish: place a mound of jasmine rice on each plate, arrange sliced chicken on top, and spoon over the avocado mixture.
- Garnish with cilantro and lime wedges before serving.
Notes
- Resting the chicken helps retain its juices and ensures tender slices.
- Use freshly squeezed lime juice for the best flavor balance.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American