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Honey Lemon Chicken with Jasmine Rice and Avocado Salad
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Honey Lemon Chicken with Jasmine Rice and Avocado Salad

50 minServes 4Nutri-Score C€€
from @giselldestini5 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (fat trimmed, cut into thin strips)Meat600 g
  • garlic powder (for the chicken)Spices4 g
  • black pepper (for the chicken)Spices2 g
  • onion powderSpices3 g
  • smoked paprikaSpices3 g
  • lemon pepperSpices3 g
  • olive oil (for the marinade)Pantry30 ml
  • vegetable oil (for the pan)Pantry20 ml
  • lemon (juiced, for the chicken)Produce1 piece
  • honey (for the chicken)Pantry60 ml
  • chili powderSpices3 g
  • butter (for the rice)Dairy20 g
  • jasmine rice (rinsed)Grains200 g
  • water (for the rice)Other480 ml
  • garlic powder (for the rice)Spices3 g
  • chicken bouillonPantry10 g
  • purple onion (cut into very thin strips)Produce1 piece
  • cilantro (chopped)Produce15 g
  • avocado (peeled, cut into cubes)Produce2 pieces
  • lemon (juiced, for the salad)Produce1 piece
  • honey (for the salad)Pantry15 ml
  • black pepper (for the salad)Spices1 g
  • saltSpices3 g

per serving

Nutrition

519kcal

Carbs
51 g
Proteins
36 g
Fat
19 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Mixing bowl

step by step

Method

  1. Prepare and season the chicken

    • Trim the fat off the chicken breast and cut it into thin strips.
    • Season with garlic powder, black pepper, onion powder, smoked paprika and lemon pepper.
    • Drizzle with olive oil and mix to coat.
    Step 1

  2. Sear the chicken

    • Heat oil in a pan and add the chicken once hot.
    • Squeeze in the lemon and mix.
    Step 2

  3. Cover and cook

    • Cover the pan and cook.
    • Uncover and let the meat juices soak up.
    Step 3

  4. Glaze with honey

    • Add the honey and mix.
    • Add the chili powder for colour and flavour.
    • Let the honey glaze the meat until it soaks up, then turn off the heat.
    Step 4

  5. Start the rice

    • Add butter to a pot, then the jasmine rice, and let it fry for a little bit.
    • Add the water, garlic powder and chicken bouillon and stir.
    • Once it boils, put the lid on, lower the heat to low and cook without opening the lid.
    Step 5

  6. Make the avocado salad

    • Cut the purple onion into very thin strips and add to a bowl.
    • Chop the cilantro and add to the bowl.
    • Peel the avocados, cut into cubes and add to the bowl.
    • Squeeze in the lemon, add honey, black pepper and salt, then mix.
    Step 6
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