Description
This flavorful Honey Lime Chicken and Avocado Rice Stack combines juicy marinated chicken, zesty lime-infused rice, and creamy avocado for a fresh and vibrant dish perfect for a quick and satisfying meal.
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 black pepper to create the marinade. Place the chicken breasts or thighs in a resealable bag or shallow dish, pour the marinade over the chicken, coating it evenly. Seal or cover and refrigerate for at least 30 minutes to allow the flavors to absorb, up to 4 hours for more intensity.
- Cook the Rice: Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, bring the chicken broth to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for 12-15 minutes until the rice is tender and liquid is absorbed. Fluff the rice gently with a fork, then stir in lime zest, fresh lime juice, olive oil, chopped cilantro, and season with salt and pepper to taste. Set aside and keep warm.
- Cook the Chicken: Preheat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade, allowing excess marinade to drip off, and discard the leftover marinade. Cook the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Remove from heat and let rest for 5 minutes before slicing into strips.
- Assemble the Stack: Using a round mold or small bowl, layer warm lime rice onto each serving plate, pressing lightly to form a compact base. Add a layer of sliced or mashed avocado on top of the rice, then arrange the sliced chicken over the avocado layer. Carefully remove the mold to reveal a neat stack. Garnish with extra cilantro and a lime wedge for added freshness and presentation.
Notes
- Marinate chicken up to 4 hours ahead to boost flavor.
- Use jasmine or basmati rice for best texture and aroma.
- If you don’t have chicken broth, water can be used but seasoning may need adjustment.
- Adjust chili powder amount to taste for spiciness.
- For a dairy-free meal, omit any additional toppings with dairy.
- Can be served with a side salad or steamed veggies for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American with a Latin twist
