Ingredients
Method
- Pat chicken dry and season both sides generously with salt and pepper. Rest for 10 minutes if time allows.
- Whisk together honey, lime juice, lime zest, and minced garlic in a small bowl to make the glaze. Taste and adjust acidity as needed.
- Heat oil in a large frying pan over medium-high heat. Add chicken and cook 6–7 minutes per side. In the final 2 minutes, brush glaze over the chicken and allow it to caramelize. Cook until internal temperature reaches 165°F (71°C). Rest for 5 minutes, then slice.
- Combine cooked rice, coriander, and lime juice in a bowl. Season with salt and toss well.
- Slice avocados and toss gently with lime juice, salt, and pepper. Keep slices intact.
- To assemble: place a ring mold on a serving plate and press the rice firmly into the base. Layer avocado slices over the rice, then top with sliced chicken. Remove the mold carefully. Drizzle remaining glaze around the plate and finish with fresh coriander.
Notes
Protein swap: Grilled shrimp or firm tofu work well in place of chicken; adjust cooking time accordingly.
Rice alternatives: Quinoa or cauliflower rice both work; quinoa adds protein, cauliflower rice keeps it low-carb.
Honey substitute: Maple syrup or agave nectar can replace honey in equal quantities.
Rice alternatives: Quinoa or cauliflower rice both work; quinoa adds protein, cauliflower rice keeps it low-carb.
Honey substitute: Maple syrup or agave nectar can replace honey in equal quantities.
