# What You Need:
→ Chicken and Marinade
01 - 4 boneless, skinless chicken breasts (about 6 ounces 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 - 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
12 - 1 small red onion, finely chopped
13 - ¼ cup fresh cilantro, chopped
14 - 1 tablespoon olive oil
→ Garnish
15 - 4 lime wedges
# Steps:
01 - Whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and black pepper in a mixing bowl until thoroughly combined.
02 - Place chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring even coating. Seal and refrigerate for 2 hours to allow flavors to penetrate.
03 - Rinse rice under cold water until water runs clear. Bring chicken broth to a boil in a medium pot, add rice, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and fluff with a fork.
04 - Preheat grill to medium-high heat (approximately 400°F). Remove chicken from marinade, allowing excess to drip off. Grill for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Let rest for 5 minutes before slicing into strips.
05 - Gently combine diced avocados, chopped red onion, cilantro, and olive oil in a bowl. Season lightly with salt and pepper, being careful not to mash the avocado.
06 - Create a base layer of jasmine rice on each plate. Arrange sliced grilled chicken over the rice, then spoon the avocado mixture generously on top.
07 - Garnish each serving with fresh lime wedges. Serve immediately while chicken is warm and avocado is at peak freshness.
