Description
A vibrant summer dish featuring marinated chicken, creamy avocado, and zesty cilantro lime rice, perfect for gatherings and weeknight dinners.
Ingredients
Scale
- 2 Thin-Cut Chicken Breasts
- 2 tablespoons Fresh Lime Juice
- 2 tablespoons Honey
- 2 cloves Minced Garlic
- 2 tablespoons Soy Sauce (or Tamari)
- 1 teaspoon Chili Powder or Red Pepper Flakes
- 1 cup Short-Grain White Rice (or Cauliflower Rice)
- 2 Ripe but Firm Avocados
- 1/4 cup Fresh Cilantro
- 2 tablespoons Olive Oil
Instructions
- Prepare the Marinade: In a large mixing bowl, whisk together the honey, fresh lime juice, olive oil, minced garlic, and spices. Reserve a few tablespoons of this mixture for drizzling later.
- Marinate the Chicken: Add the thin-cut chicken breasts to the bowl, ensuring each piece is thoroughly coated in the marinade. Cover and let marinate for at least 15 minutes or up to several hours in the fridge for maximum flavor.
- Cook the Rice: While the chicken marinates, prepare your chosen rice according to package directions. Fluff with a fork to achieve a light texture.
- Grill the Chicken: Heat a non-stick skillet or grill over medium-high heat. Cook the marinated chicken for 5 to 7 minutes per side until each piece is beautifully glazed and cooked through. Let the chicken rest for a few minutes before slicing.
- Assemble the Stack: Fill a cup or small bowl with the cilantro lime rice and invert it onto a plate to form a nice base. Artfully arrange the sliced chicken and avocado on top, and finish with a drizzle of your reserved marinade and a sprinkle of fresh cilantro.
- Serve Immediately: Dive in while the dish is still warm, appreciating every delicious layer.
Notes
Make-ahead tips: Marinate the chicken the night before for a more robust flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 570mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg