Chili-Lime Baked Chicken Strips

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking.

Rinse 0.6 cup uncooked white rice in a fine-mesh sieve under cold water until the water runs clear, then drain well.

In a small saucepan, combine 1.2 cups water and the rinsed rice; bring to a boil over high heat.

Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes until the water is fully absorbed.

While the rice is simmering, slice 465g raw chicken breast into even strips approximately 1 inch wide.

In a large mixing bowl, whisk together 3 tbsp vegetable oil, 2 tbsp lime juice, 1.5 tbsp honey, 1 tbsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin, 1/2 tsp salt, and 1/2 tsp black pepper.

Add the raw chicken strips to the bowl and toss thoroughly until every piece is evenly coated in the chili-lime marinade.

Arrange the chicken strips in a single layer on the prepared baking sheet, ensuring they do not touch so they bake evenly.

Bake the chicken in the center of the oven for 20 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.

Remove the chicken from the oven and let it rest for 2 minutes while you fluff the cooked rice with a fork.

Divide the rice into 5 equal portions and top each with an equal amount of the chili-lime chicken strips for your daily snacks.