Bright, saucy, and ready in about 30 minutes, this Honey Lime Chicken Avocado Rice hits the sweet, tangy, and creamy notes your weeknight dinner needs. It feels like comfort food, but light and fresh enough for a busy week when you want something impressive without the fuss.
Why this recipe works
- Balanced flavor mix, honey for sweetness, lime for brightness, avocado for creaminess.
- One-pan technique keeps cleanup minimal and concentrates flavor.
- Toasting the rice and simmering uncovered prevents mushy grains and adds depth.
- Built for busy cooks, but tastes like you spent more time than you did, similar to lighter bowls like a Street Corn Chicken Rice Bowl you can customize at home, such as this Street Corn Chicken Rice Bowl.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp olive oil
- 1 cup uncooked long-grain white rice, jasmine or basmati recommended
- 1.75 cups chicken broth, low-sodium preferred
- 2 tbsp honey
- 3 tbsp fresh lime juice, about 2 limes
- 1 tsp lime zest
- 2 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 2 avocados, ripe but firm, diced
- 0.25 cup fresh cilantro, chopped
- Lime wedges, for serving
Ingredient notes and substitutions
- Chicken: thighs can be used for richer flavor, reduce cook time slightly if pieces are larger.
- Rice: jasmine gives a floral aroma, basmati is fluffier. For brown rice, increase broth to 2.25 cups and simmer 40 minutes.
- Honey: maple syrup works for a vegan swap if you also replace chicken with tofu. For more protein-focused meals, see these high protein chicken recipes.
Photo of ingredients laid outWhere to find specialty items
- Fresh limes and cilantro are standard at grocery stores and farmers markets. Use ripe but firm avocados to avoid mashy pieces. For creamy comfort variations, try inspirations like creamy white chicken chili recipes.
STEP-BY-STEP
Heat the olive oil in a large skillet with a tight-fitting lid over medium-high heat. Add the chicken pieces in a single layer, cook 5 to 7 minutes, stirring occasionally, until golden brown and cooked through to 165°F. Remove the chicken to a plate.
Tip, don’t overcrowd the pan, sear color gives flavor and helps prevent rubbery texture.In the same skillet without wiping it clean, add the uncooked rice and toast 2 minutes, stirring frequently, until rice turns slightly golden and smells nutty. This prevents mushy rice and adds depth of flavor. Visual cue, rice should be translucent at the edges and glossy.
Add chicken broth, honey, lime juice, lime zest, minced garlic, salt, and pepper. Stir, scraping up browned bits, bring to a boil, then immediately reduce heat to low, cover tightly, and simmer 15 to 20 minutes without lifting the lid or stirring. Checkpoint, rice is done when liquid is absorbed and grains are tender.
Return cooked chicken to the skillet and stir gently to combine with rice. Remove from heat, then carefully fold in diced avocado and fresh cilantro to avoid mashing the avocado. Let rest covered 5 minutes before serving with lime wedges.
Pro tip, fold in avocado at the end and keep large chunks for texture, add a squeeze of lime just before serving.
TIPS & VARIATIONS
Make-ahead and storage
- Refrigerate in an airtight container up to 3 days. Add avocado fresh or keep mixed and expect softer texture. Reheat gently with a splash of broth.
Recipe variations
- Protein swap, use diced tofu or cooked shrimp for a pescatarian option.
- Low-carb, replace rice with cauliflower rice and reduce cooking time to 6 minutes.
- Creamy version, stir in 2 tbsp plain Greek yogurt off heat for extra silkiness, inspired by rich dishes like Blackened Chicken Alfredo.
- Spicy kick, add 0.5 tsp crushed red pepper during step 3.
Serving suggestions
- Serve over mixed greens for a bowl, or with warm tortillas for quick tacos. Add pickled red onions or roasted corn to echo street corn flavors.
Pro tips for best results
- Use a tight-fitting lid for even steam cooking, measure broth precisely to avoid soggy rice, and rest covered to let flavors meld.
COMMON MISTAKES TO AVOID
- Overcrowding the pan when searing chicken, a pale chicken leads to less flavor. Fix, sear in batches for color.
- Skipping the rice toast, this can make rice bland and mushy. Fix, toast until slightly golden and nutty.
- Lifting the lid during simmering, this releases steam and lengthens cooking, resulting in uneven rice. Fix, trust the time and only peek after 15 minutes.
- Adding avocado too early, this causes mashed, brown avocado. Fix, fold in at the end off heat.
- Using high-sodium broth without adjusting salt, this can make the dish too salty. Fix, use low-sodium broth or reduce added salt by half and taste before serving.
- Using overripe avocados, they will not hold shape. Fix, choose ripe but firm fruit and check by gentle pressure before dicing.
Honey Lime Chicken Avocado Rice
Ingredients
For the Chicken
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces Thighs can be used for richer flavor.
- 2 tbsp olive oil For cooking the chicken.
For the Rice
- 1 cup uncooked long-grain white rice, jasmine or basmati recommended Toast until golden for best results.
- 1.75 cups chicken broth, low-sodium preferred For cooking the rice.
- 2 tbsp honey Can be substituted with maple syrup for a vegan option.
- 3 tbsp fresh lime juice About 2 limes.
- 1 tsp lime zest Adds brightness to the flavor.
- 2 cloves garlic, minced For flavoring.
- 1 tsp salt Adjust according to taste.
- 0.5 tsp black pepper
For the Topping
- 2 ripe but firm avocados, diced Add avocado at the end to avoid mashing.
- 0.25 cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions
Cooking the Chicken
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken pieces in a single layer and cook for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through to 165°F. Remove the chicken to a plate.
Toasting the Rice
- In the same skillet, add the uncooked rice and toast for 2 minutes, stirring frequently, until the rice turns slightly golden and smells nutty.
Cooking the Rice
- Add chicken broth, honey, lime juice, lime zest, minced garlic, salt, and pepper. Stir and bring to a boil.
- Immediately reduce heat to low, cover tightly, and simmer for 15 to 20 minutes without lifting the lid or stirring.
- Check that the rice is done when the liquid is absorbed and the grains are tender.
Combining Everything
- Return the cooked chicken to the skillet and stir gently to combine with the rice.
- Remove from heat and carefully fold in the diced avocado and fresh cilantro.
- Let rest covered for 5 minutes before serving with lime wedges.
