Description
A vibrant, protein-packed Mexican fusion rice bowl combining zesty marinated chicken, fluffy jasmine rice, fresh cilantro, zingy lime, and creamy avocado. Juicy, healthy, and balanced with bold flavors and easy preparation.
Ingredients
2 lbs boneless skinless chicken breast
1/2 cup chopped fresh cilantro
1 large avocado, diced
2 large limes, 1 for juice, 1 for garnish
1.5 cups uncooked short-grain or jasmine rice
3 cups water (for rice cooking)
2 tbsp olive oil, light or avocado oil
1 sliver ginger
Pinch of salt and pepper
3 cloves garlic, minced (implied by marination process)
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper
In a bowl, combine minced garlic, lime zest, olive oil, lime juice, and chopped cilantro to create marinade
Rinse rice under cold water until runoff is clear, then simmer with 3 cups water while season broth with salt, ginger, and pepper
Place chicken in shallow dish and brush marinade onto both sides
Let chicken rest on counter 10-15 minutes then refrigerate
Roast chicken 20-25 minutes until internal temperature reaches 165°F (74°C), basting every 10 minutes
Portion cooked rice into bowls, top with sliced chicken, and drizzle remaining cilantro-lime marinade
Add diced avocado as final garnish to bowls
Notes
Use bottled lime juice if fresh unavailable
Substitute avocados with olives for similar texture without healthy fats
Add red chili or serrano pepper for extra heat
Serve immediately after assembly to keep avocado fresh
Marinating 10-15 minutes at room temp then refrigerating ensures food safety
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg