Description
This Honey Lime Chicken and Avocado Rice Stack is a vibrant and flavorful dish featuring juicy marinated chicken grilled to perfection, layered with zesty cilantro lime rice and creamy avocado. Perfect for a fresh, healthy meal with a delightful balance of sweet, tangy, and savory flavors.
Ingredients
Scale
Chicken Marinade
- 1 lb boneless, skinless chicken breasts (or thighs)
- 3 tbsp honey
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Rice
- 1 cup long-grain white rice (like jasmine or basmati)
- 2 cups chicken broth (or water)
- 1 tbsp lime zest (from 1 lime)
- 1 tbsp fresh lime juice
- 1 tbsp olive oil
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Topping
- 1 large ripe avocado, sliced or mashed
- Optional: extra cilantro, lime wedges for garnish
Instructions
- Marinate the Chicken: In a small bowl, whisk together honey, lime juice, olive oil, garlic powder, chili powder, salt, and black pepper to create the marinade. Place the chicken breasts or thighs in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring they are fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for enhanced flavor.
- Cook the Rice: Rinse the rice under cold running water until the water runs clear to remove excess starch. In a medium saucepan, bring the chicken broth (or water) to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer gently for 12-15 minutes until the rice is tender and liquid is absorbed. Fluff the cooked rice with a fork and stir in lime zest, lime juice, olive oil, and chopped cilantro. Season with salt and pepper to taste and set aside.
- Cook the Chicken: Preheat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade, discarding any excess marinade. Place the chicken on the hot pan and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked. Remove from the pan and let rest for 5 minutes before slicing into strips.
- Assemble the Stack: Using a round mold or small bowl, layer warm cilantro lime rice on a serving plate, pressing lightly to shape it. Add a layer of sliced or mashed avocado on top of the rice, and then layer the sliced grilled chicken over the avocado. Carefully remove the mold to reveal a neat stack. Garnish with extra cilantro and a lime wedge if desired, and serve immediately.
Notes
- For best results, marinate the chicken for at least 1 hour or up to 4 hours to enhance flavor and tenderness.
- If you don’t have chicken broth, water can be used to cook the rice but broth adds extra flavor.
- The avocado can be mashed with a squeeze of lime and salt for extra creaminess and tang.
- Use a grill pan or cast iron skillet to get nice grill marks and flavor on the chicken if you don’t have an outdoor grill.
- Leftover rice and chicken can be stored separately in airtight containers in the refrigerator for up to 3 days.
