Ingredients
- 2 boneless skinless chicken breasts (about 450 g)
- 1/4 cup honey
- 1/4 cup fresh lime juice
- 2 cups cooked rice, white or brown
- 1 large ripe avocado, diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime zest (optional)
Instructions
- In a bowl, whisk together honey, lime juice, olive oil, garlic powder, salt, and black pepper to create the marinade.
- Add the chicken breasts to the marinade and coat evenly.
- Cover and marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
- Heat a grill pan or skillet over medium heat.
- Cook the marinated chicken for 6–7 minutes per side until the internal temperature reaches 165°F (74°C).
- Transfer the cooked chicken to a plate and let it rest for 5 minutes.
- In a separate bowl, combine the cooked rice and diced avocado.
- Gently mix the rice and avocado until evenly distributed but still chunky.
- Slice the cooked chicken into strips.
- To assemble, place a portion of avocado rice on each plate.
- Layer the sliced honey lime chicken on top.
- Finish with chopped cilantro and optional lime zest before serving.
Notes
- Chicken thighs can be substituted for juicier meat.
- Add chili flakes or jalapeño for a spicy version.
- Mix a small portion of avocado into the rice for a creamier texture.
- Brown rice or quinoa can replace white rice for extra fiber.
- Add cucumber, corn, or cherry tomatoes for additional freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling / Skillet
- Cuisine: Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 18 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 95 mg
