# What You'll Need:
→ Chicken Marinade
01 - 4 boneless skinless chicken breasts
02 - 3 tablespoons honey
03 - 2 tablespoons fresh 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
→ Rice Base
09 - 1 cup jasmine rice
10 - 2 cups chicken broth
→ Avocado Salsa
11 - 2 ripe avocados, diced
12 - 1 small red onion, finely chopped
13 - 1/4 cup fresh cilantro, chopped
14 - 1 tablespoon olive oil
→ Garnish
15 - 4 lime wedges
# How to Make It:
01 - Whisk together honey, lime juice, lime zest, minced garlic, cumin, salt, and black pepper in a mixing bowl until thoroughly combined.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour marinade over chicken, seal tightly, and refrigerate for 2 hours to infuse flavors.
03 - Rinse rice under cold water until water runs clear. Bring chicken broth to a boil in a medium pot, add rice, reduce heat to low, cover and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
04 - Preheat grill to medium-high heat. Remove chicken from marinade, allowing excess to drip off. Grill for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Let rest for 5 minutes before slicing.
05 - Gently combine diced avocados, chopped red onion, cilantro, and olive oil in a bowl. Season lightly with salt and pepper, taking care not to mash the avocados.
06 - Create a bed of jasmine rice on each plate, arrange sliced grilled chicken on top, and spoon avocado salsa over the chicken. Serve immediately with lime wedges.
