Ingredients
Scale
- 4 pieces boneless, skinless chicken breasts (thighs can also be used)
- 3 tablespoons honey (can substitute with maple syrup)
- 2 tablespoons lime juice (fresh lime preferred)
- 1 tablespoon lime zest
- 2 tablespoons olive oil (avocado oil is a substitute)
- 2 cloves garlic, minced (fresh preferred)
- 1 teaspoon cumin (can substitute with coriander)
- 1 teaspoon smoked paprika (regular paprika can be used)
- Salt to taste
- Pepper to taste
- 2 cups cooked jasmine or basmati rice (cauliflower rice for low-carb)
- 1 medium ripe avocado
- 1 tablespoon extra lime juice
- 1 tablespoon olive oil
- Fresh cilantro or parsley for garnish (optional)
- Chili flakes for heat (optional)
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- In a bowl, combine honey, lime juice and zest, olive oil, minced garlic, cumin, smoked paprika, salt, and pepper. Coat chicken and refrigerate 30 minutes to 2 hours.
- Preheat grill pan over medium-high heat. Add olive oil and cook chicken 5-6 minutes per side until golden brown and internal temperature reaches 165°F, basting with marinade if desired.
- Mash ripe avocado with lime juice, olive oil, and salt. Fold in warm cooked rice until creamy.
- Using a mold, layer avocado rice, top with sliced chicken, and finish with cilantro, lime zest, optional chili flakes, and toasted sesame seeds.
- Serve with extra lime juice for a refreshing zest.
Notes
- For best taste, combine chicken and avocado rice just before serving, especially if stored separately.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Marinated & Grilled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg