# What You Need:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons honey
03 - 2 tablespoons freshly squeezed lime juice
04 - 1 tablespoon lime zest
05 - 2 cloves garlic, minced
06 - 1 teaspoon ground cumin
07 - Salt, to taste
08 - Black pepper, to taste
→ For the Rice
09 - 1 cup jasmine or basmati rice
10 - 2 cups chicken broth
→ For the Avocado Mix
11 - 2 ripe avocados, diced
12 - 1 small red onion, finely chopped
13 - ¼ cup fresh cilantro, chopped
14 - 1 tablespoon olive oil
→ For Serving
15 - 4 lime wedges, for garnish
# How to Make It:
01 - In a bowl, whisk together honey, lime juice, lime zest, garlic, cumin, salt, and pepper until well combined.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour marinade over the chicken, seal, and marinate in the refrigerator for 2 hours.
03 - Rinse rice under cold water until the water runs clear. In a pot, bring chicken broth to a boil, add the rice, reduce heat to low, cover, and simmer for about 15 minutes or until liquid is absorbed. Fluff with a fork.
04 - Preheat grill to medium-high. Remove chicken from marinade, letting excess drip off. Grill for 6-7 minutes per side, or until cooked through and juices run clear. Rest for 5 minutes, then slice.
05 - In a bowl, gently combine diced avocado, red onion, cilantro, and olive oil. Season lightly with salt and pepper.
06 - On each plate, layer a bed of rice, top with sliced grilled chicken, and spoon over the avocado mix.
07 - Garnish with lime wedges and serve immediately.
