Ingredients
Scale
- 2 cups cooked jasmine rice
- 2 boneless, skinless chicken breasts
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 ripe avocado, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped cilantro for garnish
- Chili flakes for garnish
Instructions
- Season the chicken breasts with salt, pepper, and lime zest. Heat olive oil in a grill pan over medium-high heat.
- Cook the chicken until fully cooked and grill marks appear, about 6-8 minutes per side.
- Mix honey and lime juice in a small bowl. Brush the glaze over the grilled chicken during the last 2 minutes of cooking.
- Slice the grilled chicken into strips.
- In a serving bowl, layer the cooked rice. Top with sliced chicken and arrange avocado slices on top.
- Garnish with chopped cilantro and chili flakes. Serve immediately.
Notes
- For added flavor, marinate the chicken in lime juice and honey for 30 minutes before grilling.
- Use ripe avocados for creamy texture and flavor.
- This dish can be prepared ahead and assembled just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Grilling, Layering
- Cuisine: Mexican-inspired
- Diet: Gluten-Free, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 12g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 70mg