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Seared cilantro lime chicken strips served over jasmine rice with sliced avocado and lime wedges.

Cilantro Lime Chicken with Avocado and Jasmine Rice

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 550
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 1 cup jasmine rice
  • 1.5 cups wate r
  • 1/2 cup fresh cilantro, finely chopped
  • 3 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic , minced
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 2 ripe avocados , pitted and sliced
  • 1 lime , cut into wedges for garnish

Method
 

  1. In a medium bowl, whisk together the lime juice, 1/4 cup cilantro, olive oil, minced garlic, cumin, salt, and pepper.
  2. Place chicken breasts in a resealable bag or shallow dish and pour half of the marinade over them; marinate for 15-20 minutes.
  3. Rinse the jasmine rice in a fine-mesh strainer until the water runs clear.
  4. In a medium saucepan, combine the rice and 1.5 cups water; bring to a boil over high heat.
  5. Reduce heat to low, cover, and simmer for 15 minutes, then remove from heat and let stand covered for 5 minutes.
  6. While rice cooks, heat a large skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.
  7. Remove chicken from the skillet and allow it to rest for 5 minutes before slicing into strips.
  8. Fluff the rice with a fork and stir in the remaining 1/4 cup of chopped cilantro.
  9. Divide the rice among four bowls, top with sliced chicken and avocado, and serve with lime wedges and the remaining reserved marinade.