# What You'll Need:
→ Marinade
01 - 3 tablespoons honey
02 - 2 tablespoons freshly squeezed lime juice
03 - 1 tablespoon lime zest
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - Salt, to taste
07 - Pepper, to taste
→ Chicken
08 - 4 boneless, skinless chicken breasts
→ Rice Base
09 - 1 cup jasmine or basmati rice
10 - 2 cups chicken broth
→ Avocado Salsa
11 - 2 ripe avocados, diced
12 - 1 small red onion, finely chopped
13 - ¼ cup fresh cilantro, chopped
14 - 1 tablespoon olive oil
→ Garnish
15 - 4 lime wedges
# How To Make It:
01 - In a mixing bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until fully combined.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour marinade over the chicken, seal tightly, and refrigerate for 2 hours. Minimum marinating time is 30 minutes if pressed for time.
03 - Rinse rice under cold water until water runs clear. Bring chicken broth to a boil in a medium pot. Add rice, cover, reduce heat to low, and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
04 - Preheat grill to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side until cooked through and juices run clear. Let rest for 5 minutes before slicing into strips.
05 - In a bowl, gently combine diced avocado, chopped red onion, cilantro, and olive oil. Season with a pinch of salt if desired.
06 - On each plate, layer a portion of fluffy rice, top with sliced grilled chicken, and generously spoon over the avocado mixture.
07 - Finish each stack with a fresh lime wedge. Serve immediately while chicken is warm and avocado is fresh.
