Description
A vibrant and comforting dish featuring marinated chicken, fluffy rice, and fresh avocado, perfect for family dinners or gatherings.
Ingredients
Scale
- 4 pieces Chicken Breasts (boneless, skinless)
- 3 tablespoons Honey (for marinade)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 tablespoon Lime Zest
- 2 cloves Garlic (minced)
- 1 teaspoon Ground Cumin
- Salt to taste
- Pepper to taste
- 1 cup Jasmine Rice (or basmati)
- 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)
Instructions
- Marinate the Chicken: In a mixing bowl, whisk together honey, lime juice, lime zest, garlic, cumin, salt, and pepper. Add chicken, ensuring it’s well-coated. Marinate for at least 30 minutes.
- Cook the Rice: In a saucepan, bring chicken broth to a boil. Add rice, reduce heat to low, cover, and simmer for 15-20 minutes.
- Cook the Chicken: In a skillet over medium heat, add olive oil and cook marinated chicken for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
- Prepare the Toppings: Chop avocado, red onion, and cilantro for the stack.
- Assemble the Stack: On a plate, layer rice, sliced chicken, avocado, red onion, and cilantro. Drizzle remaining marinade on top.
- Garnish and Serve: Serve with lime wedges for added zest.
Notes
For best flavor, marinate chicken overnight. Store leftovers in an airtight container for up to three days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stack
- Calories: 450
- Sugar: 8g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 70mg