Ingredients
Scale
- 1 boneless skinless chicken breast
- 1 ripe avocado
- 1 bell pepper (any color)
- 1 bunch fresh cilantro
- 2 limes, juiced
- 1/4 cup honey
- 1 cup jasmine rice, uncooked
- 1/2 teaspoon black pepper, ground
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 1/4 cup chicken broth (optional, for rice)
- 2 cloves garlic, minced
Instructions
- Pat chicken dry and slice horizontally into cutlets.
- In a shallow bowl, whisk lime juice, honey, garlic, 1/2 tsp salt, and 1/4 tsp black pepper.
- Add chicken cutlets and marinate 30 minutes.
- Rinse jasmine rice until water runs clear, then combine with 2 cups water/stock and 1/2 tsp salt in a saucepan.
- Bring to boil, cover, and simmer 15 minutes.
- Heat olive oil in a skillet, cook chicken 4–5 minutes per side until golden and cooked.
- Toss bell pepper and avocado with cilantro and remaining lime juice.
- Serve chicken over rice with avocado mix and extra lime wedges.
Notes
- For extra flavor, increase honey to 1/3 cup.
- Serve with warm tortillas or quinoa instead of rice.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 30
- Cook Time: 35
- Category: Chicken
- Method: Stovetop
- Cuisine: American