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HONEY LIME CHICKEN AND AVOCADO RICE STACK


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  • Author: Olivia
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

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

  1. 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).
  2. 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.
  3. 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.
  4. 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