Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 12 oz)
- 3 tablespoons honey
- 2 limes, juiced and zested
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 cup basmati rice
- 1 1/4 cups water or chicken broth (for cooking rice)
- 1 ripe avocado, peeled, pitted, and sliced
- 1/4 cup fresh coriander (cilantro), chopped
- 1 small red chili, finely sliced (optional, for a gentle heat)
- 1/4 cup Greek yogurt or crème fraîche (optional, for serving)
Substitution tip: If you prefer, you can swap the basmati rice for jasmine or even quinoa for a nuttier texture. Greek yogurt can be replaced with a dollop of sour cream or a vegan alternative for a dairy-free option.
Instructions
- Begin by making the marinade: In a bowl, whisk together the honey, lime juice and zest, minced garlic, cumin, smoked paprika, olive oil, salt, and pepper until well combined. This mixture will infuse your chicken with that bright, sticky sweetness I adore.
- Place the chicken breasts in a shallow dish and pour over the marinade. Turn the chicken to coat it thoroughly, then cover and refrigerate for at least 30 minutes, or up to 2 hours. I’ve often left similar marinades overnight when time allows, waking up to an irresistible aroma filling the kitchen.
- While the chicken marinates, rinse the basmati rice under cold water until the water runs clear—this step is key for fluffy rice, a trick my mum always insisted on when we made our Sunday roasts.
- Cook the rice with the water or broth in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Turn off the heat and let it steam for another 10 minutes without lifting the lid.
- Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade (discarding any leftover marinade) and cook the chicken for 5-6 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the outside is nicely caramelised. The sweet lime honey glaze should bubble and coat the chicken like the sticky toffee cake my mum used to bake.
- Let the chicken rest for 5 minutes before slicing it thinly. Resting helps the juices settle—something I learned early on from watching my mum’s every move in the kitchen.
- To assemble your stack, start with a layer of fluffy rice, then add a generous fan of avocado slices, followed by the honey lime chicken. Sprinkle over fresh coriander and sliced red chili for a little kick and colour. If you like, add a dollop of Greek yogurt on top to bring a cooling creaminess, just like the crème fraîche we’d spoon over warm fruit crumbles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
