Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 lb chicken thighs, boneless and skinless
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 avocado, sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat grill or skillet over medium heat.
- Season chicken thighs with chili powder, salt, and pepper.
- Cook chicken until browned and cooked through, about 6-8 minutes per side.
- In a small bowl, whisk honey and lime juice.
- Brush chicken with honey lime glaze during the last 2 minutes of cooking.
- Let the chicken rest, then slice into strips.
- Layer cooked rice, sliced chicken, and avocado slices in serving plates or bowls.
- Drizzle remaining honey lime sauce over the top.
- Garnish with cilantro and lime wedges before serving.
Notes
- Feel free to substitute chicken with tofu for a vegetarian option.
- Serve with a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Grilled, assembled
- Cuisine: Fusion
- Diet: Gluten-Free, Healthy
Nutrition
- Serving Size: 1 plate
- Calories: 460 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 70mg