Honey Lime Chicken Avocado Rice (Printable View)
Zesty chicken marinated in honey and lime, served over rice with fresh avocado and vegetables for a wholesome, satisfying meal.
# What You’ll Need:
→ For the Chicken
01 - 1 lb boneless, skinless chicken breast
02 - 2 tbsp olive oil
03 - 2 tbsp honey
04 - 2 tbsp fresh lime juice
05 - 1 tsp lime zest
06 - 2 cloves garlic, minced
07 - 1 tsp chili powder
08 - ½ tsp ground cumin
09 - ½ tsp salt
10 - ¼ tsp black pepper
→ For the Rice
11 - 1 cup long-grain white rice
12 - 2 cups water or chicken broth
13 - ½ tsp salt
→ For the Bowl
14 - 2 ripe avocados, diced
15 - ½ cup fresh cilantro, chopped
16 - 1 cup cherry tomatoes, halved
17 - ¼ cup red onion, finely diced
18 - Lime wedges, for serving
# Cooking Steps:
01 - In a medium bowl, whisk together olive oil, honey, lime juice, lime zest, garlic, chili powder, cumin, salt, and black pepper. Add the chicken, turning to coat thoroughly. Marinate for at least 15 minutes or refrigerate for up to 2 hours for deeper flavor penetration.
02 - Combine rice, water or broth, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and liquid is fully absorbed. Fluff with a fork and set aside, keeping covered to retain warmth.
03 - Heat a large skillet or grill pan over medium-high heat. Remove chicken from marinade, allowing excess to drip off. Cook for 5–6 minutes per side until cooked through and internal temperature reaches 165°F. Let rest for 5 minutes, then slice thinly across the grain.
04 - Divide the cooked rice evenly among four bowls. Arrange sliced chicken, diced avocado, cherry tomatoes, red onion, and chopped cilantro over the rice. Serve immediately with lime wedges on the side.
05 - For additional brightness, drizzle each bowl with extra honey and fresh lime juice just before serving.
# Expert Tips:
01 -
- The marinade does double duty as a glaze, creating those gorgeous golden caramelized bits that make restaurant style chicken at home
- Everything comes together in under an hour, but the bright fresh flavors taste like you spent all day planning it
02 -
- Pat the chicken dry before adding it to the marinade, otherwise the oil wont adhere properly and you will miss out on that caramelized crust
- Do not reuse the leftover marinade as a sauce unless you boil it for 5 minutes to kill any bacteria from the raw chicken
03 -
- Cook the chicken in two batches if your pan is crowded, otherwise the pieces will steam instead of sear
- Reserve a little extra lime juice to drizzle over the assembled bowls for bright pops of acidity