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Tangy Honey Lime Chicken & Avocado Rice Stack

A vibrant and zesty dish featuring tender chicken marinated in honey and lime, served atop creamy avocado rice, perfect for weeknight meals or gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 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
  • 4 pieces Chicken Breasts boneless, skinless
For the Rice
  • 1 cup Jasmine Rice or basmati
  • 2 cups Chicken Broth
For the Avocado Rice
  • 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
 

Marinating the Chicken
  1. In a bowl, whisk together honey, lime juice, lime zest, garlic, cumin, salt, and pepper. Add chicken, coat well, and let it marinate for at least 30 minutes.
Cooking the Rice
  1. In a pot, combine jasmine rice and chicken broth. Bring to a boil, then cover and simmer until rice is fluffy, about 15 minutes.
Cooking the Chicken
  1. Heat olive oil in a skillet over medium heat. Add chicken and cook for about 7-8 minutes per side, or until cooked through. Remove and let rest for a few minutes.
Preparing the Avocado Rice
  1. Fluff the rice and gently mix in diced avocado, red onion, and cilantro.
Assembling the Stack
  1. On a plate, layer the avocado rice and slice the chicken on top. Garnish with lime wedges.

Notes

For best results, don’t skip marinating the chicken. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze individual portions.