Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1 tsp (5 g) lime zest
- 2 cloves garlic, minced
- ¼ cup (10 g) fresh cilantro, chopped
- ½ tsp (1 g) cumin
- ½ tsp (1 g) chili powder
- Salt and pepper, to taste
- 1 cup (200 g) uncooked jasmine rice
- 1 ripe avocado, sliced
- Extra lime wedges and cilantro for garnish
Instructions
- In a bowl, whisk together olive oil, lime juice, lime zest, garlic, cilantro, cumin, chili powder, salt, and pepper. Add chicken and toss to coat. Marinate for at least 20 minutes (or up to 2 hours).
- Cook jasmine rice according to package instructions; keep warm.
- Heat a large skillet or grill pan over medium-high heat. Cook marinated chicken for 5–6 minutes per side, or until golden and cooked through (165°F / 74°C internal temperature).
- Let chicken rest for 5 minutes before slicing. Serve over jasmine rice with sliced avocado, fresh cilantro, and lime wedges.
- Drizzle any leftover pan juices over the top for extra flavor.
Notes
- Use chicken thighs for juicier meat if preferred.
- Add a pinch of red pepper flakes to the marinade for extra heat.
- Leftovers can be stored in the fridge for up to 2 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-Cooked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 95 mg