Description
A vibrant and nutritious dish combining marinated chicken with refreshing avocado salsa, served over fluffy rice.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breast, chopped
- 2 limes (juice and zest, about 1/3 cup)
- 1/2 tbsp olive oil
- 1/4 cup cilantro, chopped
- 1 tbsp chili powder
- 1/4 tsp cumin
- 1 tsp honey (optional)
- Salt and pepper to taste
- 4 Persian cucumbers, chopped
- 1 avocado, chopped
- 1/4 cup red onion, chopped
- 2 tbsp lime juice (more to taste)
- 1/4 tsp garlic powder
- Jalapeño (if using)
- 2 cups cooked white rice
Instructions
- Make the marinade: In a bowl, stir together the lime juice, olive oil, cilantro, chili powder, cumin, honey, salt, and pepper.
- Toss the chopped chicken breast in the marinade, cover, and let it marinate in the fridge for at least 30 minutes.
- Combine the chopped cucumbers, avocado, cilantro, red onion, jalapeño, lime juice, and garlic powder in another bowl.
- Preheat a skillet over medium-high heat.
- Add the chicken to the pan in a single layer and sauté for about 3-4 minutes until golden brown.
- Flip the chicken and cook for another 3-4 minutes until cooked through.
- Remove from heat and let it rest for at least 5 minutes.
- Assemble the bowls starting with a base of cooked rice, then add the marinated chicken and salsa.
Notes
Marinate chicken overnight for richer flavors and store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg