Description
A quick and delicious meal featuring marinated chicken glazed with honey lime, served over creamy avocado rice.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1/4 cup honey
- 1/4 cup lime juice (freshly squeezed)
- 2 tablespoons soy sauce (or coconut aminos)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup uncooked jasmine rice (or any preferred rice)
- 2 ripe avocados
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
- Sliced radishes (optional)
- Chopped green onions (optional)
- Crumbled feta cheese (optional)
- Lime wedges for garnish (optional)
Instructions
- Start by marinating the chicken. In a bowl, mix the honey, lime juice, soy sauce, minced garlic, ground cumin, salt, and pepper. Put the chicken breasts into a resealable plastic bag or a shallow dish and pour the marinade over them. Make sure to coat them well. Seal the bag or cover the dish and let it marinate in the fridge for at least 15 minutes.
- While the chicken marinates, prepare your rice. Cook the jasmine rice according to the package instructions. Once cooked, let it cool slightly before moving to the next step.
- Once the rice is ready, cut your avocados in half, remove the pit, and scoop the flesh into a bowl. Mash them slightly with a fork, then stir in the lime juice and salt, and fold in the chopped cilantro.
- Now, it’s time to cook the chicken! Preheat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off. Cook the chicken for about 6-8 minutes per side, or until it reaches an internal temperature of 165°F. Let it rest for a few minutes before slicing it into strips.
- To assemble your bowl, start with a generous scoop of the avocado rice. Top it with the sliced honey lime chicken. For added flair, sprinkle some sliced radishes or crumbled feta on top, and serve with lime wedges.
Notes
You can swap chicken for grilled tofu or chickpeas for a plant-based option. For a lower carb alternative, use cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 16g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 60mg