Description
This Honey Lime Chicken & Avocado Rice Stack is a vibrant, layered dish featuring juicy honey-lime glazed chicken, creamy avocado, and fluffy jasmine rice. Fresh, tangy, and satisfying, it’s a perfect wholesome meal for lunch or dinner.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tbsp honey
- 2 tbsp lime juice (freshly squeezed)
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1/2 tsp chili powder
- Salt and pepper, to taste
- 2 cups cooked jasmine rice
- 1 avocado, diced
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, chopped
- 1 tbsp lime juice (for avocado mixture)
- 1 tbsp sour cream or Greek yogurt (optional)
- 1/4 cup crumbled feta or cotija cheese (optional)
Instructions
- In a small bowl, whisk together honey, lime juice, olive oil, garlic, chili powder, salt, and pepper.
- Place chicken breasts in a resealable bag or shallow dish and pour marinade over them. Let marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
- Heat a skillet or grill pan over medium-high heat. Cook chicken for 5–6 minutes per side or until golden brown and cooked through. Remove and let rest for 5 minutes before slicing.
- In a small bowl, combine diced avocado, red onion, cilantro, and lime juice. Stir gently to mix.
- To assemble the stack, place a layer of rice at the bottom of a ring mold or bowl, followed by a layer of avocado mixture, then sliced chicken on top.
- Carefully remove the mold (if used) and drizzle with any remaining honey-lime sauce.
- Top with a dollop of sour cream or Greek yogurt and sprinkle with feta or cotija cheese, if desired.
Notes
- Use brown rice or quinoa for a healthier variation.
- Double the marinade and reserve some for drizzling before serving (don’t reuse marinade from raw chicken).
- Best served immediately to keep avocado fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared / Grilled
- Cuisine: Fusion