Ingredients
Scale
- 4 chicken cutlets
- 2 tbsp olive oil
- 2 tbsp fresh squeezed lime juice
- 2 cloves garlic minced
- 1 tbsp honey
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 bunch cilantro, chopped
- 1 avocado chopped
- 1/2 small red onion diced
- 1/4 bunch cilantro finely chopped
- 1 tbsp lime juice
- 1/2 tsp salt
- 1 cup jasmine rice
- 1 1/4 cups water
- 1 tsp butter
- 1 pinch salt
- 1 tbsp lime juice
- 1/4 bunch cilantro finely chopped
Instructions
- Preheat your BBQ to 400°F. Combine the chicken cutlets with olive oil, lime juice, minced garlic, honey, chili powder, cumin, salt, pepper, and half the chopped cilantro in a zip-top bag or baking dish. Mix well and let marinate for a minimum of 15 minutes, or up to 24 hours.
- While the chicken marinates, add jasmine rice, water, butter, and a pinch of salt to a rice cooker or pot. Cook until the water is absorbed, then stir in lime juice and cilantro once cooked.
- For the avocado salsa, mix the diced avocado, red onion, the remaining chopped cilantro, lime juice, and salt in a bowl and set it aside.
- Remove the marinated chicken from the bag and grill for about 5 minutes on each side, or until fully cooked. Once cooked, sprinkle with reserved cilantro and serve over the cooked rice. Top with avocado salsa and enjoy!
Notes
For extra flavor, let the chicken marinate for longer than the minimum time.
Feel free to add additional vegetables to the avocado salsa for more texture.
Leftover chicken can be stored in the refrigerator and is great for salads or wraps.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.