Ingredients
- 4 pieces Chicken Breasts, boneless skinless
- 3 tablespoons Honey
- 2 tablespoons Lime Juice, freshly squeezed
- 1 tablespoon Lime Zest
- 2 cloves Garlic, minced
- 1 teaspoon Ground Cumin
- Salt, to taste
- Pepper, ground black, to taste
- 1 cup Jasmine Rice
- 2 cups Chicken Broth
- 2 pieces Avocado, diced
- 1 small Red Onion, finely chopped
- 1/4 cup Fresh Cilantro, chopped
- 1 tablespoon Olive Oil
- 4 pieces Lime Wedges, for garnish
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Instructions
- Prep your marinade: In a bowl whisk together honey, lime juice, lime zest, minced garlic, cumin, salt, and pepper. Toss chicken breasts in the marinade and let them sit for at least 15 minutes.
- Cook the rice: Rinse rice until water runs near clear, then combine with chicken broth in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until tender. Fluff with a fork and keep warm.
- Heat a skillet over medium-high and add olive oil. Sear the chicken in the hot pan for 5 to 6 minutes per side until cooked through and caramelized.
- Rest the chicken for five minutes, then slice against the grain into pretty strips.
- Make the avocado rice: Fold diced avocado, red onion, and cilantro into the cooked rice. Season with salt and pepper to taste.
- Assemble the stacks: Use a ring mold or a clean cup to press a layer of avocado rice onto the plate, then top with sliced chicken and another spoon of rice if desired. Squeeze lime wedge over everything.
- Garnish and serve: Add extra cilantro or a drizzle of reduced leftover marinade if feeling extra.
Notes
- For a spicier kick, add chili flakes to the marinade. This dish pairs perfectly with a light yogurt lime drizzle.