Honey Lime Chicken & Avocado Rice Towers with Crispy Garlic

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/4 cup honey
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 cup jasmine rice
• 2 cups water or chicken broth
• 1 ripe avocado, diced
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped
• Salt to taste
• 1/4 cup olive oil (for crispy garlic)
• 4 cloves garlic, thinly sliced
• Pinch of salt (for crispy garlic)

Instructions

1. In a medium bowl, whisk together the honey, lime juice, olive oil, minced garlic, salt, pepper, cumin, and chili powder until well combined. Let the marinade sit to enhance flavors.
2. Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, seal or cover, and refrigerate for 30 minutes to 2 hours.
3. Rinse the jasmine rice under cold water until the water runs clear. Combine the rinsed rice and water (or chicken broth) in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Let sit for another 5 minutes and fluff with a fork.
4. Dice the ripe avocado and sprinkle it with lime juice to prevent browning. Set aside.
5. In a small skillet, heat olive oil over medium heat. Add sliced garlic and a pinch of salt, cook until golden brown and crispy, about 3-5 minutes. Drain on paper towels.
6. Preheat the grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 6-7 minutes on each side until cooked through. Let rest before slicing.
7. Fluff the rice and stir in chopped cilantro and salt to taste.

Nutrition