Ingredients
- 2 boneless, skinless chicken breasts
- 3 tablespoons honey
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup uncooked jasmine rice
- 2 cups chicken broth
- 1 ripe avocado, diced
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon chili powder (optional for a spicy kick)
Feel free to substitute jasmine rice with brown rice for a heartier base, or use your favorite grain. If cilantro isn’t your thing, parsley works just as well!
Instructions
- Begin by marinating the chicken. In a small bowl, whisk together honey, lime juice, lime zest, olive oil, garlic powder, salt, and pepper. Place the chicken breasts in a shallow dish and pour the marinade over. Let it sit for at least 30 minutes to infuse the flavors.
- While the chicken marinates, cook the jasmine rice. In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the liquid is absorbed and the rice is tender.
- Heat a grill pan over medium heat. Once hot, add the marinated chicken breasts and cook for about 6-7 minutes per side, or until fully cooked through and golden brown. The aroma will remind you of those lively family meals back home!
- Remove the chicken from the pan and let it rest for a few minutes before slicing it into thin strips.
- To assemble the stack, start with a generous scoop of rice on each plate. Top with slices of chicken, followed by diced avocado. Sprinkle fresh cilantro on top for a burst of color and flavor.
- If you’re feeling adventurous, dust a bit of chili powder over the stack for a spicy twist. Adjust the seasoning to your liking and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International