Name: Grilled Honey Lime Chicken with Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 boneless, skinless chicken breasts; 3 tablespoons honey; 3 tablespoons lime juice (freshly squeezed); 1 tablespoon lime zest; 3 cloves garlic (minced); 1 teaspoon ground cumin; Salt and pepper (to taste); 1 cup jasmine rice; 2 cups chicken broth; 1 avocado (diced); 2 tablespoons red onion (finely chopped); 2 tablespoons fresh cilantro (chopped); 1 tablespoon olive oil; Lime wedges (for serving)

Description

A delicious grilled chicken recipe with a sweet and tangy honey-lime marinade served over jasmine rice with fresh avocado.

Ingredients

Scale

2 boneless, skinless chicken breasts
3 tablespoons honey
3 tablespoons lime juice (freshly squeezed)
1 tablespoon lime zest
3 cloves garlic (minced)
1 teaspoon ground cumin
Salt and pepper (to taste)
1 cup jasmine rice
2 cups chicken broth
1 avocado (diced)
2 tablespoons red onion (finely chopped)
2 tablespoons fresh cilantro (chopped)
1 tablespoon olive oil
Lime wedges (for serving)

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Instructions

In a mixing bowl, combine honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper. Whisk until the honey dissolves and the mixture looks glossy.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal or cover and refrigerate for at least 30 minutes, up to 2 hours.
While the chicken marinates, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring the chicken broth to a boil. Add the rice, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.
Preheat a grill or stovetop grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off before placing it onto the grill.
Grill the chicken for about 6 to 7 minutes per side, or until fully cooked and internal temperature reaches 165°F. Remove from heat and allow to rest for a few minutes before slicing.
In a bowl, combine diced avocado, red onion, fresh cilantro, and olive oil. Lightly mix so everything is evenly distributed.
To assemble the stack, layer a serving of rice at the base. Top with sliced chicken and then the avocado mixture.
Serve with lime wedges and additional cilantro for garnish, if desired.

Notes

This dish pairs well with additional grilled vegetables.
For a spicier kick, add jalapeños to the avocado mixture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Grilling
Cuisine: Mexican

Nutrition

Serving Size: 1 plate
Calories: 520
Sugar: 10g
Sodium: 600mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 75g
Fiber: 4g
Protein: 30g
Cholesterol: 80mg