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Delicious Honey Lime Chicken served with Avocado Rice Stack

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 550
Ingredients Method Notes

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)
  • 1/4 cup Fresh Cilantro (chopped)
  • 1 tablespoon Olive Oil
  • 4 pieces Lime Wedges (for garnish)

Method
 

Preparation
  1. Mix honey, lime juice, lime zest, minced garlic, cumin, salt, and pepper to create the marinade.
  2. Coat the chicken breasts in the marinade and let sit for 15-30 minutes.
  3. Rinse jasmine rice and bring chicken broth to a boil in a pot.
  4. Add rice to the boiling broth, lower heat, cover, and simmer for 15 minutes until done. Fluff with a fork.
Cooking
  1. Heat olive oil in a pan over medium-high heat.
  2. Cook the marinated chicken breasts for 6-8 minutes per side until golden and fully cooked.
  3. Let the chicken rest for 5 minutes, then slice.
Assembly
  1. Prepare the avocado topping by dicing the avocados and finely chopping the red onion and cilantro.
  2. Toss the avocado mixture gently with a little lime juice if desired.
  3. Using a ring mold or small bowl, layer rice, followed by avocado mixture, and then sliced chicken on a plate.
  4. 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.