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.
Ingredients
For the Chicken Marinade
- 2 pieces boneless, skinless chicken breasts
- ¼ 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)
- ¼ cup red onion (finely chopped)
- ¼ cup fresh cilantro (chopped)
- 1 tablespoon olive oil
- Lime wedges (for serving)
Instructions
Preparation
- In a mixing bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper to create a marinade.
- 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.
- Rinse the jasmine rice under cold water until it runs clear.
Cooking Rice
- 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
- 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.
- 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
- In a bowl, mix diced avocado, finely chopped red onion, cilantro, and olive oil gently until well combined but still chunky.
Assembly
- On each plate, layer a serving of rice at the base, topping it with sliced chicken, and adding the avocado mixture on top.
- 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.
