Description
This Honey Lime Chicken and Avocado Rice Stack is a vibrant, flavorful dish featuring tender marinated chicken, creamy avocado, and zesty lime-infused rice. Perfect for a healthy dinner or a stunning presentation!
Ingredients
Scale
- Chicken:
- 1 lb boneless, skinless chicken breasts (or thighs)
- 3 tbsp honey
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Rice:
- 1 cup long-grain white rice (like jasmine or basmati)
- 2 cups chicken broth (or water)
- 1 tbsp lime zest (from 1 lime)
- 1 tbsp fresh lime juice
- 1 tbsp olive oil
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Topping:
- 1 large ripe avocado, sliced or mashed
- Optional: extra cilantro, lime wedges for garnish
Instructions
- Marinate the Chicken: In a small bowl, whisk together honey, lime juice, olive oil, garlic powder, chili powder, salt, and pepper. Place chicken in a resealable bag or shallow dish, pour marinade over it, and coat well. Marinate in the refrigerator for at least 30 minutes (up to 4 hours for more flavor).
- Cook the Rice: Rinse rice under cold water until water runs clear. In a medium saucepan, bring chicken broth to a boil. Add rice, reduce heat to low, cover, and simmer for 12-15 minutes until tender. Fluff with a fork, then stir in lime zest, lime juice, olive oil, cilantro, and season with salt and pepper. Set aside.
- Cook the Chicken: Preheat a grill pan or skillet over medium-high heat. Remove chicken from marinade (discard excess) and cook for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice into strips.
- Assemble the Stack: Using a round mold (or small bowl), layer warm rice on a plate, pressing lightly to shape. Add a layer of sliced or mashed avocado, then top with sliced chicken. Remove the mold carefully. Garnish with extra cilantro and a lime wedge if desired.
Notes
- For a spicier kick, add a pinch of cayenne to the marinade.
- Use brown rice or quinoa for a nuttier flavor and added fiber—just adjust cooking time accordingly.
- Store leftovers separately in airtight containers in the fridge for up to 3 days; reassemble when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 stack (1/4 of recipe)
- Calories: 450 kcal
- Sugar: 14g
- Sodium: 520
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 50mg