Tangy Honey Lime Chicken & Avocado Rice Stack
This dish combines bright lime, sweet honey, and creamy avocado for a fresh, delightful meal that is quick to prepare and perfect for weeknight dinners.
Ingredients
For the marinade and chicken
- 4 pieces Chicken Breasts (boneless, skinless)
- 3 tablespoons Honey (for marinade)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 tablespoon Lime Zest
- 2 cloves Garlic (minced)
- 1 teaspoon Ground Cumin
- to taste Salt
- to taste Pepper
For the rice
- 1 cup Jasmine Rice (or basmati)
- 2 cups Chicken Broth
For the toppings
- 2 pieces Avocado (diced)
- 1 small Red Onion (finely chopped)
- ΒΌ cup Fresh Cilantro (chopped)
- 1 tablespoon Olive Oil
- 4 pieces Lime Wedges (for garnish)
Instructions
Preparation
- Mix honey, lime juice, lime zest, minced garlic, cumin, salt, and pepper to create the marinade.
- Coat the chicken breasts in the marinade and let sit for 15-30 minutes.
- Rinse jasmine rice and bring chicken broth to a boil in a pot.
- Add rice to the boiling broth, lower heat, cover, and simmer for 15 minutes until done. Fluff with a fork.
Cooking
- Heat olive oil in a pan over medium-high heat.
- Cook the marinated chicken breasts for 6-8 minutes per side until golden and fully cooked.
- Let the chicken rest for 5 minutes, then slice.
Assembly
- Prepare the avocado topping by dicing the avocados and finely chopping the red onion and cilantro.
- Toss the avocado mixture gently with a little lime juice if desired.
- Using a ring mold or small bowl, layer rice, followed by avocado mixture, and then sliced chicken on a plate.
- Garnish with lime wedges and additional cilantro.
Notes
For a quicker marinade, see tips in the 20-minute Honey Garlic Chicken guide. Store chicken and rice in separate airtight containers in the fridge for up to 3 days. Keep avocado mix separate to avoid browning.
