Tangy Honey Lime Chicken & Avocado Rice Recipe
This Tangy Honey Lime Chicken & Avocado Rice recipe features juicy grilled chicken marinated in a sweet and zesty honey lime mixture, served atop fragrant jasmine rice and topped with a fresh avocado, red onion, and cilantro salad. Perfect for a flavorful and vibrant main dish that balances sweet, tangy, and savory notes with creamy avocado and a bright lime garnish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American Fusion
Ingredients
Scale
For the Chicken Marinade
- 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 (to taste)
For the Rice
- 1 cup Jasmine Rice (or basmati)
- 2 cups Chicken Broth
For the Avocado Mix
- 2 pieces Avocado (diced)
- 1 small Red Onion (finely chopped)
- 1/4 cup Fresh Cilantro (chopped)
- 1 tablespoon Olive Oil
For Garnish
- 4 pieces Lime Wedges
Instructions
- Make the Marinade: In a bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until fully combined and smooth, creating a flavorful marinade for the chicken.
- Marinate the Chicken: Place the boneless, skinless chicken breasts into a resealable bag or dish. Pour the prepared marinade over the chicken ensuring each piece is well coated. Seal and refrigerate for between 30 minutes to 2 hours to allow the flavors to penetrate the meat deeply.
- Prepare the Rice: Rinse the jasmine rice under cold running water until the water runs clear to remove excess starch. In a pot, bring 2 cups of chicken broth to a boil. Add the rinsed rice, cover, reduce heat to low, and simmer for about 15 minutes or until the rice is cooked and all liquid is absorbed. Fluff with a fork once done.
- Preheat the Grill: While the rice cooks, preheat your grill to medium-high heat to ensure it’s hot enough to get a good sear on the chicken without sticking.
- Grill the Chicken: Remove the chicken from the marinade and grill each breast for 6–7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred with grill marks, ensuring it is fully cooked but still juicy.
- Mix the Avocado Salad: In a mixing bowl, gently combine the diced avocado, finely chopped red onion, fresh chopped cilantro, and olive oil. Toss carefully to maintain the avocado chunks without mashing to add a fresh, creamy texture to the dish.
- Assemble the Stack: On serving plates, layer a base of the cooked jasmine rice, top with a grilled chicken breast, then spoon the avocado mixture on top of the chicken to form a delicious stack with contrasting flavors and textures.
- Serve with Lime Wedges: Garnish each plate with lime wedges on the side for an added citrusy zing that diners can squeeze over the dish to brighten up the flavors just before eating.
Notes
- Marinating the chicken longer will result in a more flavorful and tender dish.
- If you don’t have a grill, you can grill the chicken on a grill pan or cook it using a stovetop skillet.
- Use freshly squeezed lime juice for the best, brightest flavor.
- To make this recipe gluten free, ensure chicken broth is gluten free.
- Adjust salt and pepper according to your taste preference.
Keywords: Honey lime chicken, grilled chicken, avocado rice, easy dinner, healthy chicken recipe, summer grilling, cilantro avocado salad
