Yield 8-10 servings
Prep Time 35 minutes
Total Time 45 minutes
For Honey Ancho-Chili Grilled Chicken
- 5-10 trimmed chicken breasts
- ¼ cup Nature Nate’s Organic Raw & Unfiltered Honey
- 2 cloves garlic, diced
- 2 Tbsp fresh chopped cilantro
- 2 Tbsp ancho chili seasoning
- 1 Tbsp ground cumin
- 1 Tbsp salt (can use garlic salt)
- 1 tsp ground black pepper
- Juice from one lime
- ½ cup light olive oil
For Avocado Crema
- 2 cloves garlic, crushed
- 1 poblano pepper, roasted and peeled
- 1 large handful fresh cilantro
- 1 cup sour cream
- 1 cup heavy cream
- 2 large avocados
- Juice from half a lime
For Cilantro Rice
- 2 cups long grain rice
- 3 ¾ cup water
- 1 tsp light olive oil
- 1 garlic clove
- ½ cup fresh cilantro, washed and chopped
- Salt to taste
- Squeeze of fresh lime juice
Directions
For Honey Ancho-Chili Grilled Chicken
In a large bowl, combine all the ingredients for the marinade and whisk. Add the chicken breasts, toss to coat and marinate for 30 minutes.
Heat a grill to medium high and make sure the grates are well cleaned. Grill chicken on each side for about 5-8 minutes or until cooked through. Place on a bed of cilantro rice and pour over avocado crema to serve.
For Avocado Crema
Simply place all ingredients in a blender and blend until smooth.
For Cilantro Rice
In a large pot, sauté set to medium heat, add the olive oil, whole garlic clove, rice and a generous pinch of salt. Sauté for a couple minutes or until rice is coated with the oil and just begins to toast. Add the water and the cilantro and bring to a boil. Cover with a lid and immediately turn the heat to low. Simmer for 25 minutes.
Turn off the heat and leave covered for 5-10 minutes, then remove the lid, fluff with a fork and remove the garlic before serving.
