Ingredients
For the chicken marinade
- 4 pieces Chicken Breasts (boneless, skinless)
- 3 tablespoons Honey (for marinade)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 tablespoon Lime Zest
- 2 cloves Garlic (minced)
- 1 teaspoon Ground Cumin
- to taste Salt
- to taste Pepper
For the rice mixture
- 1 cup Jasmine Rice (or basmati)
- 2 cups Chicken Broth
- 2 pieces Avocado (diced)
- 1 small Red Onion (finely chopped)
- 1/4 cup Fresh Cilantro (chopped)
- 1 tablespoon Olive Oil
- 4 pieces Lime Wedges (for garnish)
Method
Marinating the chicken
- In a bowl, mix honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper.
- Add the chicken breasts and marinate for at least 30 minutes.
Cooking the rice
- While the chicken is marinating, rinse the rice under cold water.
- In a pot, combine the rice and chicken broth. Bring it to a boil, then reduce the heat and cover.
- Cook for about 15 minutes until the rice is fluffy and the liquid is absorbed.
Cooking the chicken
- In a skillet, heat olive oil over medium heat.
- Remove the chicken from the marinade and cook for 6-7 minutes on each side until fully cooked.
Preparing the avocado rice
- In a bowl, mix the cooked rice with diced avocado, chopped red onion, and cilantro.
- Stir gently to combine.
Serving the dish
- To serve, stack the rice mixture on a plate, top it with the sliced chicken, and garnish with lime wedges.
Nutrition
Serving: 1gCalories: 480kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 450mgFiber: 5gSugar: 7g
Notes
Make sure to marinate the chicken for the full time to enhance the flavor. Don’t overcook the chicken to keep it tender; use a meat thermometer if you have one. Feel free to customize the rice mixture with other ingredients you love, such as corn or black beans.
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