# Components:
→ Chicken and Marinade
01 - 4 boneless skinless chicken breasts (about 6 oz each)
02 - 3 tablespoons honey
03 - 2 tablespoons fresh lime juice
04 - 1 tablespoon lime zest
05 - 2 cloves garlic, minced
06 - 1 teaspoon ground cumin
07 - Salt and black pepper to taste
→ Rice Base
08 - 1 cup jasmine rice or basmati rice
09 - 2 cups chicken broth
→ Avocado Salsa
10 - 2 ripe avocados, diced
11 - 1 small red onion, finely chopped
12 - ¼ cup fresh cilantro, chopped
13 - 1 tablespoon olive oil
→ Garnish
14 - 4 lime wedges
# Method:
01 - In a medium bowl, whisk together honey, lime juice, lime zest, minced garlic, cumin, salt, and pepper until thoroughly combined.
02 - Place chicken breasts in a resealable plastic bag or shallow dish. Pour marinade over chicken, seal tightly, and refrigerate for 2 hours (minimum 30 minutes if pressed for time).
03 - Rinse rice under cold water until water runs clear. Bring chicken broth to a boil in a medium pot. Add rice, cover, reduce heat to low, and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
04 - Preheat grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade and discard excess liquid. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and let rest for 5 minutes, then slice into strips.
05 - In a medium bowl, gently combine diced avocado, chopped red onion, cilantro, and olive oil. Season lightly with salt if desired. Avoid over-mixing to maintain avocado texture.
06 - On each serving plate, create a base layer of jasmine rice. Arrange sliced grilled chicken over rice. Spoon generous portions of avocado salsa over chicken.
07 - Garnish each stack with a fresh lime wedge. Serve immediately while chicken is warm and avocado is fresh.
