Ingredients
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons olive oil
1/4 cup honey
1/4 cup low-sodium soy sauce
Juice of 2 limes (about 1/4 cup)
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1 cup long-grain white rice, uncooked
2 cups chicken or vegetable broth
1 large ripe avocado, pitted and diced
Juice of 1 lime
1/4 cup chopped fresh cilantro
Salt to taste
Instructions
1. In a medium bowl, whisk together honey, soy sauce, juice of 2 limes, minced garlic, and red pepper flakes to create the marinade.
2. Add cubed chicken to the marinade, toss to coat, and refrigerate for at least 30 minutes.
3. While chicken marinates, bring broth to a boil, stir in the rice, cover, and simmer on low for 15-20 minutes until tender.
4. Heat olive oil in a large skillet over medium-high heat and add the marinated chicken.
5. Cook the chicken for 5-7 minutes, turning occasionally, until golden brown and cooked through.
6. Pour any remaining marinade into the skillet during the last minute of cooking to create a thick glaze.
7. In a separate bowl, mash half the diced avocado with lime juice and salt, then gently stir it into the cooked rice along with the remaining diced avocado and cilantro.
8. Serve the honey lime chicken over a bed of the creamy avocado rice.
Notes
For the best flavor, ensure your skillet is very hot before adding chicken to get a good sear. Store leftover chicken and rice separately for up to 3 days. Add avocado to the rice just before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 585 kcal
- Sugar: 18 g
- Sodium: 980 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 5 g
- Protein: 53 g
- Cholesterol: 165 mg