This Grilled Chicken with Avocado & Rice recipe combines tender, marinated chicken breasts with creamy avocado and fluffy jasmine rice, creating a wholesome and flavorful meal that’s both satisfying and nutritious.

Why You’ll Love This Recipe

Balanced and Nutritious: Offers a harmonious blend of lean protein, healthy fats, and complex carbohydrates.
Fresh and Flavorful: The cilantro-lime marinade infuses the chicken with vibrant flavors, complemented by the creamy avocado and fresh vegetables.
Versatile and Customizable: Easily adaptable with your favorite seasonal vegetables or grains.

Ingredients

1 pound boneless, skinless chicken breasts
3 tablespoons freshly squeezed lime juice
1½ tablespoons honey
¼ cup fresh cilantro
2 garlic cloves, minced
¼ teaspoon salt
¼ teaspoon black pepper
Pinch of crushed red pepper flakes
⅓ cup extra virgin olive oil
2 cups cooked jasmine rice
1 cup chopped tomatoes
⅔ cup sweet corn (off the cob, steamed, etc.)
1 avocado, chopped
Quick-pickled onions, for topping
Kosher salt and pepper, to taste

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Marinate the Chicken: Place the chicken breasts in a bowl or resealable bag. In a blender, combine lime juice, honey, cilantro, garlic, salt, black pepper, crushed red pepper flakes, and olive oil until well mixed. Pour half of this marinade over the chicken, ensuring each piece is thoroughly coated. Refrigerate for at least 30 minutes or up to 2 hours. Reserve the remaining marinade for later use.
Prepare the Grill: Preheat your grill to high heat, approximately 500°F to 550°F.
Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the grill grates and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F.
Rest and Slice: Once cooked, let the chicken rest for 5 to 10 minutes before slicing or chopping.
Assemble the Bowls: In serving bowls, start with a base of cooked jasmine rice. Top with grilled chicken slices, chopped tomatoes, sweet corn, avocado, and quick-pickled onions. Drizzle the reserved marinade over the assembled ingredients. Season with additional salt and pepper if needed.

This recipe yields approximately 4 servings and takes about 1 hour in total, including marinating and cooking time. citeturn0search0

Variations

Grain Alternatives: Substitute jasmine rice with brown rice, quinoa, or cauliflower rice for a different texture or to accommodate dietary preferences.
Additional Vegetables: Incorporate grilled zucchini, bell peppers, or roasted sweet potatoes to enhance the nutritional profile and add variety.
Herb Substitutions: If cilantro isn’t preferred, fresh parsley or basil can be used in the marinade for a different flavor profile.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the chicken and rice in the microwave until warmed through. It’s advisable to add fresh avocado and vegetables after reheating to maintain their texture and flavor.

FAQs

What type of rice works best for this recipe?

Jasmine rice is recommended for its light and fluffy texture, but brown rice or quinoa are excellent alternatives for added fiber and nutrients.

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used and may offer a juicier result due to their higher fat content.

How can I make the dish spicier?

Increase the amount of crushed red pepper flakes in the marinade or add sliced jalapeños to the assembled bowls.

Is there a vegetarian version of this recipe?

Certainly, grilled portobello mushrooms or tofu can replace the chicken for a vegetarian option.

How do I make quick-pickled onions?

Thinly slice red onions and marinate them in a mixture of vinegar, sugar, and salt for at least 30 minutes to achieve a tangy flavor.

Can I prepare components of this dish in advance?

Yes, the marinade can be prepared a day ahead, and the vegetables can be chopped in advance to streamline the cooking process.

What’s the best way to grill corn for this recipe?

Grill corn on the cob over medium-high heat, turning occasionally, until charred in spots. Then, cut the kernels off the cob for use in the bowl.

How do I prevent the avocado from browning?

Toss the chopped avocado in lime juice to slow down oxidation and keep it looking fresh.

Can I serve this dish cold?

Yes, this recipe can be enjoyed cold, making it a convenient option for meal prepping lunches.

What other toppings can I add?

Consider adding shredded cheese, sour cream, or a squeeze of fresh lime juice to enhance the flavors further.

Conclusion

This Grilled Chicken with Avocado & Rice recipe is a versatile and delicious option for those seeking a balanced meal that’s rich in flavor and texture. Its adaptability allows for personal touches, making it a delightful addition to any culinary repertoire.