Honey Lime Chicken Avocado Rice Stack (Printable View)
Tender honey-lime chicken layered with creamy avocado and fluffy jasmine rice for a fresh, zesty meal.
# Ingredient List:
→ Chicken & Marinade
01 - 1 lb boneless skinless chicken breasts
02 - 2 tbsp honey
03 - Juice and zest of 2 limes
04 - 2 tbsp olive oil
05 - 2 cloves garlic, minced
06 - 1 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - Salt and freshly ground black pepper
→ Rice
09 - 1 1/4 cups jasmine or basmati rice
10 - 2 cups water or chicken broth
11 - 1/2 tsp salt
→ Avocado Layer
12 - 2 ripe avocados, diced
13 - Juice of 1 lime
14 - 1 tbsp chopped fresh cilantro
15 - Salt and pepper
→ To Serve
16 - 1 small red onion, finely diced
17 - Cherry tomatoes, sliced
18 - Fresh cilantro or parsley
19 - Lime wedges
# How to Make It:
01 - Whisk together honey, lime juice and zest, olive oil, garlic, cumin, smoked paprika, salt, and pepper. Coat chicken breasts thoroughly and marinate for at least 15 minutes.
02 - Rinse rice under cold water until clear. In a saucepan, combine rice, water or broth, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 12-15 minutes until tender. Fluff with a fork and set aside.
03 - Gently toss diced avocado with lime juice, chopped cilantro, salt, and pepper until combined. Set aside.
04 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then slice thinly.
05 - Layer rice at the base using a ring mold or free-form. Top with avocado mixture, then arrange sliced chicken. Garnish with red onion, cherry tomatoes, and fresh herbs. Serve with lime wedges.
# Expert Suggestions:
01 -
- The honey-lime marinade creates this incredible sticky glaze that caramelizes beautifully while keeping the chicken impossibly tender
- Its one of those meals that looks like you spent hours at a fine dining restaurant but comes together in under an hour
02 -
- Don't skip resting the chicken after cooking, otherwise all those juices will run out onto your cutting board instead of staying in the meat
- The avocado layer tastes best when made just before serving, but you can prep everything else hours ahead
03 -
- Pat the chicken dry before adding it to the hot pan for better sear marks and caramelization
- If your avocado is too firm, let it sit on the counter for a day before making this recipe