Ingredients:

  • 1 tsp Smoked Paprika
  • 1/2 tsp Cumin
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Cayenne Pepper
  • 1 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 1.5 lbs Chicken Breasts, sliced into 1-inch strips
  • 3 tbsp Honey
  • 2 tbsp Fresh Lime Juice
  • 1 tsp Lime Zest
  • 2 cloves Garlic, minced
  • 2 tbsp Avocado Oil
  • 1.5 cups Long-Grain White Rice
  • 3 cups Low-Sodium Chicken Broth
  • 2 Large Ripe Avocados, diced
  • 1/4 cup Fresh Cilantro, chopped
  • 1 tbsp Extra Virgin Olive Oil

Instructions:

  1. Rinse the long-grain rice under cold water until the water runs clear. In a medium pot, combine the rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until liquid is absorbed. Fluff with a fork and fold in the olive oil and lime zest.
  2. In a small bowl, combine smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, sea salt, and black pepper. Pat chicken strips dry and toss thoroughly with the seasoning rub.
  3. Heat avocado oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer. Sear for 3 minutes per side until a mahogany crust forms.
  4. Reduce heat slightly. Add the minced garlic, honey, and lime juice to the pan. Toss the chicken to coat in the glaze and cook for an additional 2 minutes until the sauce is thickened and chicken is cooked through.
  5. Assemble the bowls by placing a portion of rice at the base, topped with the honey lime chicken, diced avocado, and fresh cilantro. Serve with extra lime wedges.