A delightful combination of juicy grilled chicken marinated in a zesty honey-lime sauce, served atop a fluffy bed of rice and topped with feta cheese and fresh herbs.
Ingredients
Scale:
1 pound boneless, skinless chicken breasts
3 tablespoons honey
2 tablespoons lime juice (freshly squeezed for the best flavor)
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
Salt and pepper to taste
1 cup jasmine or basmati rice
2 cups chicken broth (or water)
1 tablespoon olive oil
Salt to taste
½ cup crumbled feta cheese
½ cup cherry tomatoes, halved
¼ cup fresh parsley, chopped
¼ cup fresh cilantro, chopped
1 avocado, sliced (optional)
Instructions
Prepare the Marinade: In a medium bowl, whisk together honey, lime juice, olive oil, minced garlic, ground cumin, salt, and pepper until well combined.
Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or a shallow dish, and pour the marinade over them. Refrigerate for at least 30 minutes.
Cook the Rice: In a medium saucepan, heat olive oil over medium heat. Add the rice and toast for 1-2 minutes. Pour in the chicken broth (or water), add salt, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Grill the chicken for about 6-7 minutes per side or until fully cooked. Let it rest for a few minutes before slicing.
Assemble the Rice Stack: In a serving dish or bowls, layer the cooked rice at the bottom, then place sliced grilled chicken on top.
Add Toppings: Sprinkle crumbled feta cheese, halved cherry tomatoes, and chopped fresh herbs over the chicken and rice. Add slices of avocado if desired.
