Tangy Honey Lime Chicken Avocado (Printer-Friendly)

Juicy honey-lime grilled chicken layered on fragrant jasmine rice with creamy avocado salsa.

# What You'll Need:

→ Chicken Marinade

01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons honey
03 - 2 tablespoons freshly squeezed lime juice
04 - 1 tablespoon lime zest
05 - 2 cloves garlic, minced
06 - 1 teaspoon ground cumin
07 - Salt to taste
08 - Pepper to taste

→ Jasmine Rice

09 - 1 cup jasmine or basmati rice
10 - 2 cups chicken broth

→ Avocado-Cilantro Salsa

11 - 2 ripe avocados, diced
12 - 1 small red onion, finely chopped
13 - ¼ cup fresh cilantro, chopped
14 - 1 tablespoon olive oil

→ Garnish

15 - 4 lime wedges

# Method:

01 - In a mixing bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until fully combined.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour marinade over chicken, seal, and refrigerate for 2 hours minimum, or 30 minutes if time-constrained.
03 - Rinse rice under cold water until water runs clear. Bring chicken broth to a boil in a medium pot. Add rice, cover, reduce heat to low, and simmer for 15 minutes until tender. Remove from heat, keep covered for 5 minutes, then fluff with fork.
04 - Preheat grill to medium-high heat. Remove chicken from marinade and grill 6-7 minutes per side until cooked through and juices run clear. Allow to rest for 2-3 minutes before slicing.
05 - In a bowl, gently combine diced avocado, chopped red onion, cilantro, and olive oil. Season with salt if desired.
06 - Layer jasmine rice as base on each plate, top with grilled chicken slices, and spoon avocado salsa over chicken.
07 - Garnish each stack with a lime wedge and serve immediately.

# Expert Suggestions:

01 -
  • The honey-lime marinade transforms simple chicken breasts into something so juicy you won't believe it came from your own grill.
  • Everything comes together in under three hours, with most of that time being passive marinating while you do literally anything else.
  • Stacking the components on each plate feels intentional and restaurant-worthy, which means impressing people is easier than they think.
02 -
  • Resting the chicken after grilling is not optional; those five minutes let the juices redistribute, keeping the meat tender instead of leaking all over your plate.
  • If you make the avocado mix too far ahead, it browns and separates, so assemble it right before plating or it loses that fresh, vibrant appeal.
03 -
  • If your grill isn't available, use a screaming hot cast iron skillet or grill pan; the important part is the char and caramelization, not the equipment.
  • Substitute chicken thighs instead of breasts if you want something more forgiving and juicier, though they'll need an extra minute or two per side.
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