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A bowl of Tangy Honey Lime Chicken Delight served over white rice with diced avocado and cilantro, garnished with a lime slice.

Tangy Honey Lime Chicken Delight

This recipe creates a flavorful chicken dish using a simple honey-lime marinade. It is quick to prepare and serves well as a main course for a weeknight dinner.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken Marinade
  • 4 pieces boneless, skinless chicken breasts These soak up the marinade well and cook to be juicy.
  • 3 tablespoons honey Balances the acidity of lime.
  • 2 tablespoons freshly squeezed lime juice Creates a zesty flavor.
  • 1 tablespoon lime zest Imparts an aromatic quality.
  • 2 cloves minced garlic Adds depth of flavor.
  • 1 teaspoon ground cumin Rounds out the flavors.
  • to taste salt & pepper Essential seasonings.
Rice and Toppings
  • 1 cup jasmine rice (or basmati) Serves as the base.
  • 2 cups chicken broth Makes the rice flavorful.
  • 2 pieces diced avocados Adds lush texture.
  • 1 small red onion, finely chopped Adds sweetness and color.
  • 1/4 cup fresh cilantro, chopped Adds brightness and freshness.
  • 1 tablespoon olive oil Enriches the flavors.
  • 4 pieces lime wedges, for garnish Adds extra zing when served.

Equipment

  • Medium bowl
  • Saucepan
  • Large skillet

Method
 

  1. In a medium bowl, whisk together the honey, lime juice, lime zest, garlic, cumin, salt, and pepper.
  2. Add the chicken breasts and ensure they are well-coated. Marinate for at least 30 minutes.
  3. Rinse the jasmine rice under cold water until the water runs clear.
  4. Combine the rinsed rice and chicken broth in a saucepan, bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes.
  5. In a large skillet, heat the olive oil over medium heat.
  6. Add the finely chopped red onion and sauté until translucent and fragrant.
  7. Push the onions to the side of the skillet and add the marinated chicken breasts.
  8. Cook for about 6-7 minutes on each side, until golden brown and internal temperature reaches 165°F.
  9. Remove the chicken from the skillet and allow it to rest for about 5 minutes before slicing.
  10. Fluff the rice with a fork and stir in the diced avocado and cilantro.
  11. Layer a scoop of the avocado rice first, followed by slices of juicy chicken. Garnish with lime wedges.

Nutrition

Calories: 450kcal

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for 2-3 months.

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