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.
- Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, bring chicken broth to a boil. Add 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, letting excess drip off, then grill 6-7 minutes per side until fully cooked and internal temperature reaches 165°F. Remove from heat and rest a few minutes before slicing.
- In a bowl, combine diced avocado, red onion, fresh cilantro, and olive oil. Mix lightly.
- Assemble the stack: layer rice at the base, top with sliced chicken, then avocado mixture.
- Serve with lime wedges and extra cilantro if desired.
Notes
- The honey lime marinade pairs beautifully with creamy avocado and fragrant rice.
- Rest the grilled chicken for a few minutes to retain juices.
- If jasmine rice is unavailable, substitute with basmati or your preferred rice.
- Extra marinade can be heated and drizzled over the stack for added flavor.
- Pair with grilled vegetables for a complete meal.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Grilled
- Cuisine: Mexican-Inspired