Description
Un bol de riz empilé garni de poulet caramélisé au miel et citron vert, avocat crémeux et salsa fraîche pour un repas coloré et savoureux.
Ingredients
Scale
- 1/4 cup honey
- 3 tbsp fresh lime juice
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- 1 tsp chili powder
- 2 large chicken breasts (diced)
- 2 cups cooked Jasmine or Basmati rice
- Lime zest
- Fresh cilantro
- 1 ripe avocado
- 1/2 cup mango or tomato salsa
- Honey-lime crema
Instructions
- Whisk together honey, lime juice, olive oil, garlic, and chili powder.
- Toss diced chicken in the marinade and let sit for at least 30 minutes.
- Sauté chicken in a hot skillet until fully cooked and caramelized.
- Season cooked rice with lime zest and cilantro.
- Lightly grease a one-cup measuring cup.
- Layer rice, chicken, and avocado into the cup.
- Invert carefully onto a serving plate.
- Top with salsa and drizzle with honey-lime crema.
- Finish with an extra squeeze of lime juice before serving.
Notes
Letting the chicken marinate longer intensifies the sweet and tangy flavor. Press the rice gently into the measuring cup for a clean stacked presentation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 stack
- Calories: 490
- Sugar: 14g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 75mg