Description
A quick and vibrant weeknight dinner with honey-lime marinated chicken stacked over fluffy rice, topped with creamy avocado and fresh cilantro.
Ingredients
- 4 chicken breasts (about 1.5 pounds), boneless skinless
- 1 avocado, sliced (substitute: a handful of diced cucumber for less fat)
- 1 tsp cilantro, fresh, chopped (more for garnish)
- 4 cloves garlic, minced
- 1 lime (zest optional, juice used in marinade)
- 1/4 cup honey
- 1/4 cup lime juice, fresh
- 2 tbsp soy sauce (use tamari for gluten-free)
- 1 cup rice, cooked (white, brown, or jasmine)
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp salt (adjust to taste)
- 1 tbsp olive oil
- 1 tsp ground cumin
Instructions
- In a bowl, whisk honey, lime juice, soy sauce, minced garlic, black pepper, paprika, salt, olive oil, and cumin until combined.
- Add the chicken breasts and turn to coat them thoroughly. Cover and refrigerate for at least 1 hour.
- Preheat the oven to 375°F (190°C). Transfer the marinated chicken to a baking dish, pouring any remaining marinade over the top.
- Bake for 25–30 minutes, or until the thickest part of the chicken reaches 165°F (74°C) and the juices run clear.
- While the chicken bakes, cook the rice according to package instructions. Once cooked, fluff with a fork and keep warm.
- Remove the chicken from the oven and let it rest for 5 minutes. Slice the breasts into even pieces.
- Assemble bowls by stacking sliced chicken on top of the cooked rice.
- Top with sliced avocado and fresh cilantro. Serve immediately and enjoy!
Notes
You can swap rice for quinoa or cauliflower rice for a lower-carb option. If you prefer less sweetness, reduce the honey to 3 tablespoons.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American