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Honey Lime Chicken with Avocado Rice - Fresh Citrus Glazed Dinner

Honey Lime Chicken with Avocado Rice

This Honey Lime Chicken with Avocado Rice is a vibrant, restaurant-quality dinner that comes together in just 35 minutes. Tender chicken thighs are marinated in a sweet and tangy honey-lime glaze, seared to caramelized perfection, and served over creamy avocado cilantro rice. With balanced macronutrients, fresh ingredients, and bold citrus flavors, this Mexican-fusion recipe is perfect for busy weeknights, meal prep, or impressing dinner guests. Naturally gluten-free and easily customizable for various dietary preferences.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

For the Honey Lime Chicken:

  • 1.5 lbs boneless, skinless chicken thighs (or chicken breasts)
  • 3 tablespoons raw honey
  • Juice and zest of 2 fresh limes (about 4 tablespoons juice)
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • Fresh cilantro for garnish

For the Avocado Rice:

  • 1 1/2 cups jasmine rice (uncooked)
  • 2 3/4 cups low-sodium chicken broth
  • 2 ripe Hass avocados, diced
  • Juice of 1 lime (about 2 tablespoons)
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons red onion, finely diced
  • 1/2 teaspoon salt
  • 1/4 cup crumbled cotija cheese or feta (optional)

Instructions

  1. Make the marinade: In a medium bowl, whisk together honey, lime juice, lime zest, olive oil, minced garlic, cumin, chili powder, salt, and black pepper until well combined. Add chicken thighs and coat thoroughly. Marinate for 10-15 minutes at room temperature or up to 4 hours refrigerated.
  1. Prepare the rice: Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice and chicken broth. Bring to a boil over high heat, then reduce to low, cover tightly, and simmer for 15-18 minutes without lifting the lid. Remove from heat and let stand covered.
  1. Cook the chicken: Heat a large skillet over medium-high heat. Add marinated chicken thighs in a single layer, reserving excess marinade. Sear for 5-6 minutes without moving. Flip and cook another 5-6 minutes. Pour reserved marinade over chicken and cook for 2 more minutes until internal temperature reaches 165°F and glaze caramelizes. Remove from heat and let rest for 5 minutes.
  1. Prepare avocado mixture: While chicken rests, combine diced avocado, lime juice, chopped cilantro, red onion, and salt in a bowl. Mix gently to keep avocado chunks intact.
  1. Assemble and serve: Fluff cooked rice with a fork and fold in avocado mixture while rice is still warm. Slice chicken into strips and arrange over avocado rice. Drizzle with pan glaze, garnish with extra cilantro, lime wedges, and optional cotija cheese. Serve immediately.

Notes

Substitutions:

  • Use chicken breasts instead of thighs (reduce cooking time to 4-5 minutes per side)
  • Swap jasmine rice for brown rice, basmati, or cauliflower rice (adjust cooking times accordingly)
  • Use agave nectar or maple syrup instead of honey
  • Replace cilantro with parsley if you have cilantro aversion

Storage:

  • Store cooked chicken separately from rice in airtight containers for up to 4 days
  • Avocado rice is best fresh; if storing, press plastic wrap directly on surface and consume within 24 hours
  • Chicken freezes well for up to 3 months; rice freezes for 1-2 months
  • Do not freeze assembled dish with avocado

Tips:

  • Let chicken come to room temperature before cooking for even results
  • Don’t skip rinsing the rice – it prevents gummy texture
  • Use an instant-read thermometer to ensure chicken reaches 165°F
  • Choose avocados that yield slightly to gentle pressure for perfect ripeness
  • Don’t overcrowd the pan when searing chicken

Meal Prep: Marinate chicken overnight, cook rice ahead, and prepare fresh avocado mixture just before serving for best results.

Find it online: https://juicymeatrecipes.com/honey-lime-chicken-with-avocado-rice/