Description
A fresh and vibrant dish combining marinated chicken, avocado, and colorful vegetables over a bed of rice.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1/4 cup honey
- 1/4 cup lime juice
- 1 teaspoon cumin
- 1 pinch of salt
- 1 cup jasmine rice (or brown rice or quinoa)
- 1 bell pepper
- 1 cup corn
- 1 cup diced tomatoes
- 2 ripe avocados
- Additional lime juice
- Additional salt to taste
Instructions
- In a bowl, whisk together 1/4 cup of honey, 1/4 cup of lime juice, 1 teaspoon of cumin, and a pinch of salt. Add the chicken breasts, ensuring they are well-coated, and let them marinate for at least 30 minutes, or up to 2 hours in the fridge for more flavor.
- While the chicken marinates, cook your rice according to package instructions. Once done, fluff it up with a fork and set aside.
- Preheat your grill or skillet over medium heat. Remove the chicken from the marinade, shaking off excess liquid. Grill for 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F/75°C). Let it rest for a few minutes before slicing.
- While the chicken rests, chop up your chosen vegetables—bell peppers, corn, and tomatoes—into bite-sized pieces.
- Start with a base of rice on a plate. Layer with grilled chicken slices, followed by diced avocado and your assortment of veggies. Drizzle with additional lime juice and a sprinkle of salt to taste.
- Enjoy your Honey Lime Chicken Avocado Rice Stack immediately while it’s fresh, vibrant, and delicious!
Notes
- Marinating the chicken for the full 2 hours will enhance the flavors.
- This dish can easily be customized with other vegetables or grains as desired.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 10g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg