Honey Lime Chicken Avocado Rice (Printable Version)

Grilled honey lime chicken layered with jasmine rice and creamy avocado mix for a vibrant, flavorful meal.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons honey
03 - 2 tablespoons freshly squeezed lime juice
04 - 1 tablespoon lime zest
05 - 2 cloves garlic, minced
06 - 1 teaspoon ground cumin
07 - Salt to taste
08 - Black pepper to taste

→ Rice

09 - 1 cup jasmine or basmati rice
10 - 2 cups chicken broth

→ Avocado Mix

11 - 2 ripe avocados, diced
12 - 1 small red onion, finely chopped
13 - 1/4 cup fresh cilantro, chopped
14 - 1 tablespoon olive oil

→ Garnish

15 - 4 lime wedges

# Step-by-Step Guide:

01 - In a mixing bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and black pepper until well combined.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour marinade over chicken, seal or cover, and refrigerate for 2 hours to allow flavors to infuse.
03 - Rinse rice under cold running water until water runs clear. Bring chicken broth to a boil in a medium pot, add rinsed rice, reduce heat to low, cover with lid, and simmer for approximately 15 minutes until all liquid is absorbed. Fluff rice with a fork.
04 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, allowing excess liquid to drip off. Grill chicken for 6 to 7 minutes per side until cooked through and juices run clear. Allow chicken to rest for 5 minutes, then slice into even portions.
05 - In a mixing bowl, gently combine diced avocado, finely chopped red onion, fresh cilantro, and olive oil. Season lightly with salt and pepper to taste.
06 - On each serving plate, create a base layer of fluffy jasmine rice. Top with sliced grilled chicken, then spoon avocado salsa over the chicken.
07 - Garnish each plate with a lime wedge and serve immediately while rice and chicken are still warm.

# Additional Tips::

01 -
  • The honey-lime marinade hits you with brightness and depth at the same time, so the chicken never tastes one-dimensional or boring.
  • It comes together in under three hours total, and most of that is hands-off marinating while you do literally anything else.
  • Everything can be prepped ahead, which means you're just grilling and assembling when people actually arrive at your table.
02 -
  • If you cut avocados more than thirty minutes before serving, toss them with a tiny squeeze of lime juice to slow browning—oxygen is avocado's enemy.
  • Don't skip the five-minute rest after grilling; it lets the chicken relax and stay juicy instead of leaking all over your plate.
03 -
  • Pat chicken breasts dry before grilling so they actually develop a crust instead of steaming; moisture is the enemy of good grill marks.
  • If your avocados are borderline ripe, add them to the mix just before serving rather than letting them sit; they'll stay firmer and fresher-tasting.
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