Avocado-Lime Chicken with Perfectly Steamed Rice
I saw this recipe the other day and immediately knew this was a match made in heaven. Avocado anything is pretty dang good and I appreciate the simplicity of this recipe. I’m usually attracted to complicated recipes with crazy ingredients, but then making them always sounds daunting these days. Yes, even though I went to culinary school and spent all those year cooking intricate recipes, those recipes are not always fun to make on a continual basis. I’m married and work a lot! I need things that are fast. This recipe was incredibly simple and required only a handful of ingredients, so I was very willing to give it a try.
- 1 1/2 teaspoons blackened seasoning
- 4 (6 ounce) skinless, boneless chicken breast halves
- 1 teaspoon olive oil
- 1 diced peeled avocado
- 1 clove grated garlic
- 2 tablespoons chopped fresh cilantro
- 1 jalapeno pepper, seeded and finely chopped
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 lime, cut into fourths
- Salt and pepper
- 2 cups rice
- Sriracha Sauce for garnish, optional
- 1. Heat oven to 350 degrees
- 2. To cook the perfect batch of rice – place 2 cups of rice in a sauce pan. Fill with 3 cups water. (note: for every 1 cup rice, do 1 1/2 cup water) Heat rice on high. Bring to a boil and cook for 1 minute, cover and turn heat down to low. Cook for 19 minutes. After 19 minutes, turn heat off and allow to steam until meal is ready to be served.
- 3. Combine avocado and next six ingredients. Set aside.
- 4. Sprinkle seasoning on both sides of chicken. Heat oil in a large nonstick skillet over high heat. Add chicken; cook 3 minute on each side or until seared. Place skillet in oven to finish cooking the chicken. Thermometer should read 155 degrees, as it will continue to cook while it rests for a few minutes. Cover chicken with foil and allow to sit 5 minutes.
- 5. Squeeze lime over chicken before serving. Top with avocado mixture. Serve with rice and Sriracha.