Ingredients
Units
Scale
- 4 pieces Boneless, skinless Chicken Breasts
- 3 tablespoons Honey
- 2 tablespoons Lime Juice
- 1 tablespoon Lime Zest
- 2 cloves Garlic (minced)
- 1 teaspoon Ground Cumin
- Salt (to taste)
- Pepper (to taste)
- 1 cup Jasmine Rice
- 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 by mixing honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper in a bowl. Place chicken in a sealable bag and pour marinade over. Refrigerate for at least 30 minutes.
- Cook the rice by bringing chicken broth to a boil in a medium saucepan. Add jasmine rice, cover, reduce heat, and simmer for 15 minutes until tender.
- Heat olive oil in a skillet over medium heat. Remove chicken from marinade, cook for 6-7 minutes on each side until browned. Let rest before slicing.
Notes
Store leftovers in an airtight container for up to 3 days. Can substitute chicken with tofu or tempeh for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main course
- Method: Pan-Frying
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 22g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 75mg