Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 1/4 cup honey
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 large avocado, diced
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges for serving
Instructions
- In a large bowl, mix the honey, lime juice, olive oil, minced garlic, salt, and pepper. Add the chicken thighs, turning to coat them well. Let them marinate for at least 30 minutes in the fridge.
- In a large skillet over medium heat, add a little olive oil. Once hot, add the marinated chicken thighs. Cook for about 5-7 minutes on each side, until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the rice and chicken broth. Stir well, scraping up any browned bits from the bottom of the skillet for added flavor. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes.
- Once the rice is cooked, remove from heat and fluff with a fork. Gently fold in the diced avocado and chopped cilantro.
- Slice the chicken and serve it over the avocado rice, garnishing with lime wedges for a fresh squeeze of lime juice on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Honey Lime Chicken & Avocado Rice, recipe, cooking, food
