Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1/4 cup raw honey
- 2 tsp chipotle powder
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp olive oil
- 1 cup long-grain rice (jasmine or basmati)
- 2 cups vegetable broth
Instructions
- In a bowl, mix honey, garlic, chipotle powder, lime juice, and olive oil to create the marinade.
- Place chicken in a resealable bag, pour half the marinade over it, and refrigerate for at least 30 minutes.
- Boil vegetable broth in a saucepan, add rice, reduce heat, and simmer covered for 15-20 minutes until fluffy.
- Preheat grill or oven to medium-high heat. Cook chicken for about 6-7 minutes per side on the grill or bake at 400°F (200°C) for 25 minutes.
- Slice cooked chicken and drizzle remaining marinade over it.
- Serve rice as a base topped with chicken strips and your choice of toppings like avocado or cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling/Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 480
- Sugar: 18g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
Keywords: Feel free to substitute chicken with turkey or beef and add black beans or corn for extra texture. For vegetarian options, use grilled vegetables or tofu marinated in the same sauce.