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Honey Lime Chicken served with Avocado Rice Stack on a plate

Honey Lime Chicken & Avocado Rice Stack

This dish layers sweet, tangy grilled chicken over warm jasmine rice with a fresh avocado and red onion mix, making it quick to prepare and bright in flavor.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 2 pieces boneless, skinless chicken breasts
  • 1/4 cup honey
  • 2 pieces limes (juiced)
  • 1 tablespoon lime zest
  • 2 cloves garlic (minced)
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
For the Rice
  • 1 cup jasmine rice
  • 2 cups chicken broth
For the Avocado Mix
  • 1 piece avocado (diced)
  • 1/4 cup red onion (finely chopped)
  • 1/4 cup fresh cilantro (chopped)
  • 1 tablespoon olive oil
  • Lime wedges (for serving)

Method
 

Preparation
  1. In a mixing bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper to create a marinade.
  2. Submerge the chicken breasts in a resealable bag or shallow dish and pour the marinade over the chicken. Seal or cover and chill for at least 30 minutes, or up to 2 hours.
  3. Rinse the jasmine rice under cold water until it runs clear.
Cooking Rice
  1. In a medium saucepan, bring the chicken broth to a boil. Add the rinsed rice, cover, and simmer for about 15 minutes, or until the rice is tender and the liquid is gone.
Grilling Chicken
  1. Heat a grill or stovetop grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and place it on the grill.
  2. Grill the chicken for about 6–7 minutes per side, or until it reaches an internal temperature of 165°F (75°C). Remove from heat, let rest for a few minutes, and then slice.
Making Avocado Mix
  1. In a bowl, mix diced avocado, finely chopped red onion, cilantro, and olive oil gently until well combined but still chunky.
Assembly
  1. On each plate, layer a serving of rice at the base, topping it with sliced chicken, and adding the avocado mixture on top.
  2. Serve with lime wedges and extra cilantro if desired.

Notes

For meal prep, store chicken and rice in an airtight container in the fridge for up to 3 days. Keep the avocado mixture separate and use within 24 hours to avoid browning. Reheat chicken and rice before adding the avocado mix.