Description

This Cilantro Lime Chicken & Avocado Rice recipe features tender grilled chicken marinated in a zesty lime and cilantro blend, served alongside fluffy jasmine rice and creamy avocado. Fresh, vibrant, and easy to prepare, this dish combines bright citrus flavors with savory spices for a deliciously balanced meal perfect for weeknight dinners or casual gatherings.

Ingredients

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For the Chicken Marinade

4 boneless, skinless chicken breasts
1/4 cup fresh lime juice (about 2 limes)
1/4 cup olive oil
1/4 cup chopped fresh cilantro, plus more for garnish
2 cloves garlic, minced
1 teaspoon ground cumin
Salt and pepper, to taste

For the Rice

1 cup jasmine rice
2 cups chicken broth or water

For Serving

2 ripe avocados, sliced
1/2 cup cherry tomatoes, halved (optional)
1/4 cup red onion, diced (optional)

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Instructions

Prepare the marinade: In a medium bowl, whisk together the lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, salt, and pepper until well combined to create a flavorful marinade.
Marinate the chicken: Place the chicken breasts in a resealable plastic bag or shallow dish, pour the marinade over them ensuring they are fully coated, then seal or cover. Refrigerate the chicken for at least 30 minutes and up to 2 hours to allow the flavors to penetrate deeply.
Rinse the jasmine rice: While the chicken marinates, rinse the jasmine rice under cold water until the runoff is clear to remove excess starch, helping the rice cook up light and fluffy.
Cook the rice: In a medium saucepan, combine the rinsed rice and chicken broth or water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and the rice is tender. Remove from heat and let the rice sit covered for 5 minutes to steam and finish cooking.
Grill the chicken: Preheat a grill pan or outdoor grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F and nice grill marks appear. This ensures the chicken is safely cooked and juicy.
Rest and slice the chicken: Allow the grilled chicken to rest for a few minutes after cooking to keep it moist, then slice it for serving.
Assemble the dish: Fluff the jasmine rice with a fork and divide it onto plates. Top each serving with sliced grilled chicken, avocado slices, and optional cherry tomatoes and red onion. Garnish with extra fresh cilantro for a bright, fresh finish.

Notes

For a plant-based option, substitute chicken with tofu or chickpeas.
If jasmine rice is unavailable, basmati rice makes a great alternative.
Marinate the chicken up to 2 hours for enhanced flavor, but avoid longer to prevent citrus from breaking down the meat excessively.
Ensure the grill is hot before cooking the chicken to get perfect grill marks and seal in juices.
Letting the rice rest after cooking improves texture and fluffiness.