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)
Instructions
- In a bowl, mix honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper. Add the chicken breasts and coat them well. Cover and let them marinate in the fridge for at least 30 minutes.
- In a pot, combine jasmine rice and chicken broth. Bring it to a boil, then reduce heat to low and cover. Let it simmer for about 15 minutes or until the rice is tender.
- Heat olive oil in a pan over medium heat. Remove the chicken from the marinade and place it in the pan. Cook each side for about 6-8 minutes or until fully cooked and golden brown. Let it rest before slicing.
- In a bowl, mix diced avocado, chopped red onion, and fresh cilantro. Season with a little salt and set aside.
- Layer the dish by starting with a layer of rice, then adding sliced chicken, and topping it with the avocado mixture. Finish with a lime wedge for garnish.
Notes
For extra flavor, marinate the chicken longer, or substitute chicken with shrimp or tofu for different proteins.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, avocado, rice, easy dinner, meal prep