Zesty Cilantro Lime Chicken with Creamy Avocado and Fluffy Jasmine Rice Delight
This Zesty Cilantro Lime Chicken with Creamy Avocado and Fluffy Jasmine Rice is a vibrant and flavorful dish perfect for a wholesome meal. Marinated chicken breasts are grilled to juicy perfection and served alongside fluffy jasmine rice, fresh avocado slices, and optional cherry tomatoes. The marinade combines fresh lime juice, cilantro, garlic, and cumin for a bright, aromatic taste that evokes both freshness and comfort. Ideal for a quick yet impressive dinner or a casual gathering, this recipe offers a delightful balance of protein, healthy fats, and grains.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: International
Ingredients
Scale
Chicken and 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
Rice
- 1 cup jasmine rice
- 2 cups chicken broth or water
Toppings
- 2 ripe avocados, sliced
- 1/2 cup cherry tomatoes, halved (optional)
- 1/4 cup red onion, diced (optional)
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 form the marinade.
- Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes, up to 2 hours for enhanced flavor.
- Rinse the Rice: Rinse jasmine rice under cold water until the water runs clear to remove excess starch and promote fluffiness.
- Cook the Jasmine 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 rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
- Grill the Chicken: Preheat a grill pan or outdoor grill over medium-high heat. Remove chicken from marinade, letting excess drip off. Grill chicken for 6-7 minutes on each side until the internal temperature reaches 165°F and grill marks appear.
- Rest and Slice Chicken: Remove chicken from grill and let it rest for a few minutes to retain juices before slicing.
- Assemble and Serve: Fluff the jasmine rice with a fork and divide onto plates. Top with sliced grilled chicken, avocado slices, cherry tomatoes, and diced red onion if using. Garnish with extra cilantro for freshness.
Notes
- For a plant-based version, substitute chicken with tofu or chickpeas.
- If jasmine rice is unavailable, basmati rice is an excellent alternative.
- Ensure the chicken reaches an internal temperature of 165°F to guarantee it is fully cooked.
- Marinating the chicken for up to 2 hours intensifies the flavor.
- Rinsing the rice is key to a fluffy texture by removing excess starch.