Description
Tangy honey-lime chicken seared to a golden crisp tops fluffy cilantro rice enriched with creamy avocado, creating a harmony of sweet, zesty, and savory notes in every forkful.
Ingredients
- 2 boneless chicken breasts
- 2 tablespoons olive oil
- 1/4 cup honey
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 clove garlic minced
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup long grain rice
- 2 cups water
- 1 avocado diced
- 1/4 cup cilantro chopped
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
Instructions
- In a bowl whisk together olive oil, honey, lime juice, lime zest, garlic, chili powder, paprika, salt, and pepper to make the marinade.
- Add chicken breasts to the marinade, cover, and refrigerate for at least 20 minutes.
- While the chicken marinates, rinse rice under cold water, then combine with water in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until water is absorbed.
- Heat a skillet over medium heat and cook marinated chicken for 6–7 minutes per side, or until internal temperature reaches 165°F (74°C).
- Remove chicken from skillet, let rest for 5 minutes, then slice into strips.
- Fluff the cooked rice with a fork, stir in diced avocado, chopped cilantro, lime juice, and salt.
- Divide avocado rice between bowls, top with sliced honey lime chicken, and garnish with extra cilantro if desired.
Notes
- Adjust chili powder to taste for spiciness
- Leftover chicken can be refrigerated up to 2 days
- Use brown rice for a whole grain variation
- Serve with lime wedges for extra citrus flavor