Honey Lime Chicken With Avocado Rice (Print Version)

Tender honey lime chicken paired with creamy avocado rice and fresh herbs for a vibrant, satisfying meal.

# What You Need:

→ Chicken & Marinade

01 - 4 boneless skinless chicken breasts
02 - 3 tablespoons honey
03 - 3 tablespoons fresh lime juice
04 - 2 teaspoons lime zest
05 - 3 tablespoons olive oil
06 - 2 garlic cloves minced
07 - 1 teaspoon salt
08 - ½ teaspoon ground black pepper
09 - ½ teaspoon chili powder

→ Avocado Rice

10 - 1½ cups long-grain white rice uncooked
11 - 3 cups water or low-sodium chicken broth
12 - 2 ripe avocados diced
13 - ¼ cup fresh cilantro chopped
14 - 2 tablespoons fresh lime juice
15 - 1 tablespoon olive oil
16 - ½ teaspoon salt
17 - ¼ teaspoon ground black pepper

→ Garnish

18 - Extra lime wedges
19 - Thinly sliced green onions
20 - Fresh cilantro leaves

# Preparation Steps:

01 - Whisk together honey, lime juice, lime zest, olive oil, garlic, salt, pepper, and chili powder in a bowl. Coat chicken breasts thoroughly, cover, and marinate for at least 15 minutes up to 2 hours in the refrigerator.
02 - Prepare rice according to package instructions using water or chicken broth for added flavor. Fluff with a fork and allow to cool slightly.
03 - Heat a large skillet or grill pan over medium heat. Remove chicken from marinade, allowing excess to drip off. Cook for 6 to 7 minutes per side until cooked through and golden brown. Transfer to a plate and rest for 5 minutes before slicing.
04 - Gently combine cooked rice, diced avocados, cilantro, lime juice, olive oil, salt, and black pepper in a large bowl. Toss carefully to prevent mashing the avocado.
05 - Arrange sliced honey lime chicken over the avocado rice. Garnish with lime wedges, green onions, or fresh cilantro as desired.

# Expert Advice:

01 -
  • The honey lime marinade transforms ordinary chicken into something extraordinary with minimal effort
  • Creamy avocado rice feels like a restaurant side dish but comes together in minutes
  • Leftovers pack beautifully for lunch the next day, if you somehow have any remaining
02 -
  • Pat your chicken dry before adding it to the marinade for better adherence and more even cooking
  • Don't marinate longer than 2 hours or the acid in the lime will start to break down the texture
  • Let the cooked chicken rest before slicing or all those delicious juices will escape onto your cutting board
03 -
  • Room temperature chicken cooks more evenly than cold straight from the fridge
  • Reserve a tablespoon of the marinade before adding chicken to brush on during the last minute of cooking
  • Buy slightly underripe avocados if you're meal prepping this ahead of time

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