Honey Lime Chicken with Coconut Rice
Delicious Honey Lime Chicken with Coconut Rice! A delicious dinner recipe that makes chicken marinade and a sweet and tart sauce all in one! Serve with ripe avocados, pickled onions, and crispy cucumbers!
Servings: 4
Calories: 327kcal
Equipment
Ingredients
- 1¼ pound boneless, skinless chicken breasts or thighs
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- ½ teaspoon black pepper
- 4 tablespoons lime juice
- 2 cloves garlic minced
- 4 tablespoons honey or agave
- 3 tablespoons avocado oil
- 1 tablespoon chopped cilantro plus more for topping
For serving:
- Prepared coconut rice for serving
- pickled red onions
- Thinly sliced cucumbers
- Sliced avocado
Instructions
- SEASON: Add the chicken breasts to a bowl. Season with ½ teaspoon of kosher salt while you make the marinade.1¼ pound boneless, skinless chicken breasts
- COMBINE: In a small bowl, combine all the marinade ingredients and whisk.1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon red pepper flakes, ½ teaspoon black pepper, 4 tablespoons lime juice, 2 cloves garlic, 4 tablespoons honey, 3 tablespoons avocado oil, 1 tablespoon chopped cilantro
- POUR: the marinade over the chicken and allow it to rest at room temperature for 30 minutes, or covered in the fridge for up to 3 hours. Remove the chicken from the fridge 30 minutes before grilling.
- PREHEAT: an outdoor grill or an indoor grill pan to 400ºF or over medium heat. Once hot, add the chicken breasts to the pan but DO NOT DISCARD THE MARINADE. Allow the chicken to cook for 12-15 minutes, toggling the heat from medium-low to medium on an indoor grill pan, and flipping halfway through until the internal temperature reaches 160ºF. Carry over cooking will cook the chicken through to 165ºF as the chicken rests. If at any point the chicken starts browning too quick, lower the heat or move the chicken to a cooler spot on the grill.
- SIMMER: Add the marinade to a small saucepan and bring to a simmer. Once boiling, lower the heat a little and let reduce for 2-3 minutes. You want it to still be a loose consistency but simmer long enough to make it safe to consume.
- SLICE: Once the chicken has rested, slice or dice into pieces.
- SERVE: Add rice to each bowl, top with the chicken, sliced avocados, cucumbers and pickled onions. Then drizzle the prepared glaze over the bowls before serving.Prepared coconut rice, pickled red onions, Thinly sliced cucumbers, Sliced avocado
Nutrition
Calories: 327kcal | Carbohydrates: 20g | Protein: 30g | Fat: 14g | Fiber: 0.3g | Sugar: 18g
