Honey Lime Chicken with Avocado Rice Recipe
This Chicken Avocado recipe combines tender grilled chicken breasts marinated in a zesty honey lime mixture with a creamy avocado and rice base. The dish offers a refreshing, flavorful, and healthy meal perfect for a quick lunch or dinner, garnished with fresh herbs, chili flakes, and toasted sesame seeds for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 15 minutes (including marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American Fusion
Ingredients
Scale
Chicken Marinade and Cooking
- 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 as 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
Avocado Rice Base and Garnishes
- 2 cups Cooked Jasmine or Basmati Rice (Cauliflower rice for low-carb option)
- 1 medium Ripe Avocado
- 1 tablespoon Extra Lime Juice
- 1 tablespoon Olive Oil
- Salt, to taste
- Fresh Cilantro or Parsley, to taste (for garnish)
- Chili Flakes, to taste (optional, for heat)
- 1 tablespoon Toasted Sesame Seeds (for garnish)
Instructions
- Prepare the Marinade: In a bowl, mix together honey, lime juice, lime zest, olive oil, minced garlic, cumin, smoked paprika, salt, and pepper to create a flavorful marinade for the chicken.
- Marinate the Chicken: Coat the chicken breasts thoroughly with the marinade, then cover and refrigerate for 30 minutes up to 2 hours to allow the flavors to infuse the meat.
- Cook the Chicken: Preheat a grill pan over medium-high heat and add a splash of olive oil. Grill the marinated chicken for 5 to 6 minutes on each side until golden brown and fully cooked, reaching an internal temperature of 165°F (75°C). Baste occasionally with reserved marinade for extra gloss and flavor.
- Prepare the Avocado Rice Base: In a separate bowl, mash the ripe avocado until smooth. Stir in lime juice, olive oil, and salt, then gently fold in the warm cooked rice to create a creamy, cohesive base.
- Assemble the Dish: Using a mold or plating creatively, layer the avocado rice mixture first. Top with sliced grilled chicken and then garnish with fresh cilantro or parsley, lime zest, optional chili flakes for heat, and toasted sesame seeds for crunch.
- Serve: Drizzle additional lime juice over the dish for an extra refreshing zing and serve immediately for best flavor and texture.
Notes
- Chicken thighs can be substituted for breasts if preferred, adjusting cooking time as needed.
- Maple syrup can replace honey to keep the marinade vegan-friendly.
- Cauliflower rice is an excellent low-carb alternative to jasmine or basmati rice.
- Make sure the avocado is ripe for a creamy texture when mashed.
- Internal chicken temperature should reach 165°F (75°C) for safe consumption.
- Leftover marinade can be used to baste but should not be consumed raw.
- Grill pan or outdoor grill both work well for cooking the chicken.
Keywords: Chicken Avocado, Honey Lime Chicken, Grilled Chicken, Avocado Rice, Quick Dinner, Healthy Meal, Summer Recipe
