# What you'll 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 - 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 - 1/4 cup fresh cilantro, chopped
14 - 1 tablespoon olive oil
→ For Serving
15 - 4 lime wedges
# Method:
01 - In a bowl, whisk together honey, lime juice, lime zest, minced 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 refrigerate for 2 hours minimum, or 30 minutes if pressed for time.
03 - Rinse the rice under cold water until the water runs clear. In a pot, bring chicken broth to a boil. Add rice, cover, reduce heat to low, and simmer for 15 minutes or 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, or until cooked through and juices run clear. Let rest for a few minutes, then slice against the grain.
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 rice, top with grilled chicken slices, and spoon over the avocado mix.
07 - Finish each stack with a lime wedge. Serve immediately while warm.
