Name: Stacked Honey Lime Chicken with Avocado Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts; 1/4 cup honey; 1/4 cup lime juice (freshly squeezed); 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon chili powder; 1/2 teaspoon cumin; Salt and pepper to taste; 2 cups cooked white rice; 2 ripe avocados, pitted and diced; 1/4 cup chopped cilantro; 1/4 cup chicken broth; 1 tablespoon lime juice; Salt and pepper to taste; Lime wedges, for garnish

Ingredients

Scale

4 boneless, skinless chicken breasts
1/4 cup honey
1/4 cup lime juice (freshly squeezed)
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
2 cups cooked white rice
2 ripe avocados, pitted and diced
1/4 cup chopped cilantro
1/4 cup chicken broth
1 tablespoon lime juice
Salt and pepper to taste
Lime wedges, for garnish

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Instructions

In a bowl, whisk together honey, 1/4 cup lime juice, olive oil, garlic, chili powder, and cumin. Season with salt and pepper. Add chicken breasts to the marinade, ensuring they are fully coated. Marinate for at least 15 minutes, or up to 1 hour in the refrigerator.
While the chicken marinates, prepare the avocado rice. In a medium bowl, combine cooked rice, diced avocado, cilantro, chicken broth, and 1 tablespoon lime juice. Season with salt and pepper to taste. Gently fold together until well combined.
Heat a large skillet over medium-high heat. Remove chicken from the marinade (discard the marinade). Add chicken breasts to the hot skillet and cook for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
Let the chicken rest for a few minutes before slicing. Spoon avocado rice onto plates and top with sliced honey lime chicken. Garnish with lime wedges and additional cilantro, if desired.

Notes

For an extra kick, add a pinch of cayenne pepper to the chicken marinade. Store leftover chicken and avocado rice separately in airtight containers in the refrigerator for up to 3 days. To prevent the avocado from browning, drizzle with lime juice before storing. Serve with a side of black beans or a fresh salad for a complete meal.

Author: Cook Reel
Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 15g
Sodium: 250mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 30g
Cholesterol: 75mg