Description
A vibrant dish combining juicy chicken marinated in a sweet and tangy honey lime sauce with coconut-infused rice, fresh mango, and creamy avocado.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 1 cup jasmine rice
- 1 cup coconut milk
- 1/2 cup water
- Salt to taste
- 1 ripe mango, diced
- 1 avocado, diced
- 2 tablespoons fresh cilantro, chopped
Instructions
- In a medium bowl, whisk together honey, lime juice, olive oil, minced garlic, salt, and black pepper to create a flavorful marinade.
- Add the chicken breasts to the bowl and coat them well with the marinade; allow to marinate for at least 30 minutes.
- While the chicken is marinating, rinse jasmine rice under cold water until it runs clear.
- In a medium saucepan, combine jasmine rice, coconut milk, water, and a pinch of salt; bring to a boil, then reduce to low, cover, and simmer for about 18-20 minutes.
- Heat a skillet over medium heat; remove the chicken from the marinade and cook for about 6-7 minutes on each side until golden brown and fully cooked through (internal temperature should be 165°F/74°C).
- Let the chicken rest for a few minutes, then slice it into strips.
- In a bowl, mix diced mango and avocado with chopped cilantro.
- To assemble, layer coconut rice on a plate, add honey lime chicken, and finish with the mango-avocado mix. Serve fresh.
Notes
For more flavor, marinate the chicken longer. Rinse the rice well to prevent gumminess. Use a meat thermometer for best results.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 10g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg