Ingredients:

  • 1.5 lbs chicken breast, cut into 1/2-inch cubes
  • 3 tbsp honey
  • 3 tbsp fresh lime juice, divided
  • 1 tsp lime zest
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 tbsp avocado oil
  • 2 cups cooked jasmine rice
  • 1/4 cup fresh cilantro, finely chopped
  • 0.5 tsp sea salt
  • 2 large ripe avocados
  • 1/4 tsp garlic powder

Instructions:

  1. Whisk together 3 tbsp honey, 2 tbsp lime juice, 1 tsp lime zest, 3 cloves minced garlic, 1 tsp smoked paprika, and 1/2 tsp cumin in a medium bowl. Note: This creates a thick slurry that will cling to the meat.
  2. Toss the 1.5 lbs of cubed chicken in the marinade and let it sit for 10 minutes. until the flavors penetrate the meat.
  3. Heat 1 tbsp avocado oil in a large non stick skillet over medium high heat. Note: The oil should shimmer before you add the protein.
  4. Add the chicken to the pan and sear for 6 to 8 minutes until the honey caramelizes into a sticky glaze and the chicken is firm to the touch.
  5. Check the internal temperature of the largest piece; it must reach 74°C (165°F) to be safe and juicy.
  6. In a separate bowl, fluff the 2 cups of cooked jasmine rice and mix with 1/4 cup chopped cilantro, 1/2 tbsp lime juice, and 0.5 tsp sea salt until the herbs are evenly distributed.
  7. In a small bowl, mash the 2 avocados with the remaining 1/2 tbsp lime juice and 1/4 tsp garlic powder until it reaches a thick, spreadable consistency.
  8. Place your food mold in the center of a plate and pack in 1/2 cup of the cilantro rice, pressing down firmly with a spoon.
  9. Spread a thick layer of the avocado mash over the rice, smoothing it to the edges of the mold to create a seal.
  10. Top the stack with a generous portion of the honey lime chicken, gently pressing one last time until the stack feels solid and stable.