Name: Tangy Honey Lime Chicken & Avocado Rice Stack
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 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; 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)

Description

A fresh and flavorful dish combining tender marinated chicken, creamy avocado, and fragrant jasmine rice.

Ingredients

Scale

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
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)

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Instructions

Marinate the Chicken: In a medium bowl, whisk together the honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper. Add the chicken breasts to the marinade, making sure they’re well coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for extra flavor.
Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice and chicken broth. Bring to a boil, cover, and reduce the heat to low. Cook for about 15 minutes or until the rice is fluffy and all the liquid is absorbed. Remove from heat and let it sit, covered, for another 5 minutes.
Prepare the Chicken: Heat olive oil in a large skillet over medium heat. Remove the chicken from the marinade, allowing excess marinade to drip off. Add the chicken to the skillet and cook for 6-7 minutes on each side or until cooked through (internal temperature should reach 165°F or 75°C). Remove from heat and let it rest for a few minutes before slicing.
Assemble the Stack: Fluff the rice with a fork and then layer a scoop of rice at the bottom of your serving dish. Top with sliced chicken, followed by diced avocado, red onion, and fresh cilantro. Serve with lime wedges for an extra zesty touch.

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, allow to cool completely and store in a freezer-safe container for up to 2 months.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 15g
Sodium: 300mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 30g
Cholesterol: 70mg