Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/4 cup honey
- Juice of 2 limes
- Zest of 1 lime
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- Lime wedges, for serving
Instructions
- In a mixing bowl, combine honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper to create a marinade. 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 clear. In a medium saucepan, bring chicken broth to a boil. Add the rice, cover, and simmer for about 15 minutes until tender and liquid is absorbed.
- Preheat a grill or stovetop grill pan over medium-high heat. Remove chicken from marinade, allowing excess to drip off, and grill for 6-7 minutes per side until cooked through (internal temperature reaches 165°F/75°C). Let rest before slicing.
- In a bowl, combine diced avocado, red onion, fresh cilantro, and olive oil; lightly mix.
- To assemble, layer rice at the base, topped with sliced chicken, then the avocado mixture. Serve with lime wedges and additional cilantro if desired.
Notes
Allow the chicken to marinate for at least 30 minutes to enhance flavor. Serve individual stacks for a beautiful presentation.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg