# What You'll Need:
→ Chicken and Marinade
01 - 4 boneless, skinless chicken breasts (approximately 6 oz each)
02 - 3 tablespoons honey
03 - 2 tablespoons freshly squeezed lime juice
04 - 1 tablespoon lime zest
05 - 2 cloves garlic, minced
06 - 1 teaspoon ground cumin
07 - Salt to taste
08 - Freshly ground black pepper to taste
→ Rice Base
09 - 1 cup jasmine or basmati rice
10 - 2 cups chicken broth
→ Avocado Salsa
11 - 2 ripe avocados, diced into 1/2-inch pieces
12 - 1 small red onion, finely chopped (approximately 1/4 cup)
13 - 1/4 cup fresh cilantro leaves, chopped
14 - 1 tablespoon extra virgin olive oil
→ Garnish
15 - 4 fresh lime wedges for serving
# Directions:
01 - In a medium mixing bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until fully incorporated and smooth.
02 - Place chicken breasts in a large resealable plastic bag or shallow glass dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Seal the bag or cover the dish and refrigerate for 2 hours for optimal flavor, or minimum 30 minutes if time is constrained.
03 - Rinse rice under cold running water until the water runs clear, approximately 2-3 minutes. In a medium saucepan, bring chicken broth to a rolling boil over high heat. Add rinsed rice, reduce heat to low, cover tightly, and simmer for 15 minutes or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff gently with a fork before serving.
04 - Preheat grill or grill pan to medium-high heat (approximately 375°F to 400°F). Remove chicken from marinade, allowing excess to drip off. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F and juices run clear when pierced. Transfer to a cutting board and let rest for 5 minutes before slicing into 1/2-inch thick strips.
05 - In a medium bowl, gently combine diced avocados, chopped red onion, cilantro, and olive oil. Lightly season with salt to taste. Handle gently to avoid mashing the avocados.
06 - Divide cooked jasmine rice evenly among 4 serving plates or shallow bowls, creating a bed on each plate. Arrange sliced grilled chicken over the rice in an even layer. Spoon avocado salsa generously over the chicken, allowing some to cascade down the sides.
07 - Garnish each stack with a fresh lime wedge. Serve immediately while chicken is still warm and avocados are at peak freshness. Squeeze lime wedge over stack just before eating to enhance the citrus notes.
