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Cilantro Lime Chicken with Avocado and Jasmine Rice

Juicy pan-seared chicken breasts marinated in a fresh lime and cilantro sauce, served over savory jasmine rice with creamy avocado — a high-protein dinner ready in 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican-inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts
  • 1 cup uncooked jasmine rice rinsed before cooking
  • 2 cups chicken broth
  • 0.25 cup fresh lime juice from approximately 2-3 limes
  • 0.25 cup fresh cilantro finely chopped
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 large ripe avocado sliced just before serving

Equipment

  • Large non-stick skillet
  • medium saucepan
  • Meat thermometer

Method
 

  1. In a medium saucepan, bring the chicken broth to a boil. Add the rinsed jasmine rice, reduce heat to low, cover tightly, and simmer for 15 minutes or until all liquid is absorbed. Remove from heat and keep covered.
  2. In a small bowl, whisk together the lime juice, finely chopped cilantro, minced garlic, olive oil, cumin, salt, and pepper to form the marinade.
  3. Place the chicken breasts in a shallow dish and coat with half of the prepared marinade. Let rest for 15 minutes at room temperature. Reserve the remaining half of the marinade for serving.
  4. Heat a large non-stick skillet over medium-high heat. Cook the marinated chicken breasts for 6 to 8 minutes per side, undisturbed, until the internal temperature reaches 165°F on a meat thermometer.
  5. Remove the chicken from the skillet and allow it to rest for 5 minutes before slicing into uniform strips.
  6. Fluff the cooked jasmine rice with a fork. Serve the sliced chicken over a bed of rice, fan avocado slices alongside, and drizzle with the reserved marinade.

Notes

Use fresh lime juice for best flavor — bottled lime juice will not give the same brightness. Keep the avocado separate during storage and slice fresh before serving to prevent browning. Store chicken and rice in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. To reheat, microwave in 90-second intervals with a splash of chicken broth to restore moisture. For a richer result, substitute chicken thighs — they are harder to overcook and stay juicier. Swap jasmine rice for quinoa to increase protein content further.