Ingredients:

  • 1.5 lbs chicken breast, sliced into 1-inch medallions
  • 1/4 cup raw honey
  • 4 tbsp freshly squeezed lime juice, divided
  • 2 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1 tbsp avocado oil
  • 2 cups cooked brown rice, warm
  • 1/4 cup fresh cilantro, finely chopped
  • 1 tsp lime zest
  • 1 tbsp extra virgin olive oil
  • 2 large ripe avocados
  • 1/4 tsp chili flakes
  • 1 pinch kosher salt

Instructions:

  1. Prep the chicken. Slice the 1.5 lbs chicken breast into 1 inch medallions and pat them bone dry with a paper towel. Note: Surface moisture is the enemy of a good sear.
  2. Whisk the marinade. In a bowl, combine the 1/4 cup honey, 2 tbsp of the lime juice, minced garlic, smoked paprika, and sea salt.
  3. Marinate briefly. Toss the chicken in the mixture for 10 minutes. Note: Don't go too long or the lime will make the meat mushy.
  4. Heat the pan. Add 1 tbsp avocado oil to your skillet over medium high heat until the oil shimmers and barely smokes.
  5. Sear the meat. Place chicken in the pan, leaving space between pieces. Cook for 3-4 minutes until a deep golden crust forms.
  6. Glaze reduction. Flip the medallions and pour in any leftover marinade. Cook 3 more minutes until the sauce bubbles into a thick syrup.
  7. Season the base. Toss the 2 cups warm brown rice with 1/4 cup cilantro, 1 tsp lime zest, and 1 tbsp olive oil.
  8. Prepare the avocado. Pit and peel the 2 avocados, then slice thinly or mash with a pinch of kosher salt and 2 tbsp lime juice.
  9. Build the foundation. Pack the rice into a small bowl or mold and invert it onto the center of a plate.
  10. Layer and garnish. Top the rice with avocado slices, then the glazed chicken, and finish with a sprinkle of chili flakes.