Description
Bright, sticky glaze and cool, creamy avocado make this Honey Lime Chicken Avocado a dinner you’ll crave on repeat. Quick and easy for busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (170 g / 6 oz each)
- 60 g (4 tbsp) honey
- 60 ml (¼ cup) fresh lime juice
- Zest of 1 lime
- 30 ml (2 tbsp) olive oil
- 3 cloves garlic, minced
- 1 tsp (2 g) smoked paprika
- ½ tsp (1 g) ground black pepper
- 1 tsp (6 g) kosher salt
- ¼ tsp red pepper flakes (optional)
- 2 ripe avocados, halved and sliced
- 15 g (½ cup packed) fresh cilantro or parsley, chopped
- 15 ml (1 tbsp) soy sauce (optional)
Instructions
- Make the honey-lime marinade by whisking together honey, lime juice, olive oil, minced garlic, lime zest, smoked paprika, black pepper, kosher salt, and soy sauce (if using) in a small bowl.
- Marinate the chicken in half of the marinade for 20–30 minutes at room temperature or up to 2 hours in the fridge.
- Pat the chicken dry, season with a bit more salt, and heat olive oil in a heavy skillet over medium-high heat.
- Sear the chicken for 3–4 minutes on one side until golden brown, then flip and cook for another 2–3 minutes.
- Brush the reserved marinade over the chicken and transfer the pan to a preheated oven to cook for 6–8 minutes or until the internal temperature reaches 74°C (165°F).
- Let the chicken rest for 5 minutes, then slice and serve over avocado slices, garnished with cilantro and any remaining pan juices.
Notes
For a spicier version, increase red pepper flakes in the marinade. Keep avocado slices fresh by tossing with lime juice before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Sealing and Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 22g
- Sodium: 480mg
- Fat: 36g
- Saturated Fat: 6g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 48g
- Cholesterol: 115mg