Ingredients
Scale
- 1 Chicken breasts, boneless skinless
- 1 Avocado, ripe
- 1 Bell peppers, any color
- 1 Cilantro, fresh, chopped
- 2 Limes, juice of
- 1/4 cup Honey
- 1 Jasmine rice, uncooked
- 1 Pepper, ground black
- 1 Salt, sea
Instructions
- Whisk lime juice and honey in a bowl until combined.
- Season with 1/2 tsp salt and 1/4 tsp pepper.
- Reserve 2 tbsp marinade, then coat chicken breasts in the rest.
- Refrigerate chicken for 30-2 hours.
- Rinse and soak jasmine rice under cold water.
- Combine rice, 1.5 cups water, and a pinch of salt in a saucepan.
- Bring to a boil, then simmer covered for 15 minutes.
- Heat oil in a skillet over medium-high heat.
- Add chicken and cook 5-7 minutes per side until tender, reserving marinade.
- Toss bell peppers with reserved marinade and sauté 3-5 minutes until softened.
- Mash avocado with lime juice and cilantro for garnish.
- Serve cooked chicken, rice, marinated peppers, and avocado garnish together.
Notes
- Marinate chicken up to 2 hours maximum to avoid excess juice tenderness.
- Add avocado just before serving to avoid browning.
- Substitute cilantro with parsley if unavailable.
- Serve with additional lime wedges for extra zing.
- Prep Time: 30
- Cook Time: 40
- Category: Chicken
- Method: Stovetop
- Cuisine: Latin Fusion