Tangy Honey Lime Chicken & Avocado Rice Stack
A quick and comforting weeknight dinner featuring marinated chicken, fluffy rice, and creamy avocado.
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 and assembly
- 1 cup Jasmine Rice Or basmati
- 2 cups Chicken Broth
- 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
Instructions
Preparation
- Rinse and cook the jasmine rice in chicken broth until fluffy (follow package instructions, then fluff with a fork).
- Prepare the marinade: whisk honey, lime juice, lime zest, minced garlic, cumin, salt, and pepper. Toss chicken to coat and let marinate for 15–30 minutes.
Cooking
- Heat olive oil in a pan over medium-high heat and sear the chicken for 4-6 minutes per side until golden and cooked through (internal temp 165°F). Let rest for 5 minutes before slicing.
- Build the stack by spooning a ring of warm rice on a plate, layering diced avocado mixed with a pinch of salt and chopped red onion, adding sliced chicken, and drizzling any leftover pan juices or extra honey-lime if desired. Garnish with cilantro and a lime wedge.
Notes
For best results, do not mash the avocado; cubes work better for texture. If the marinade thickens too much, add a splash of warm broth.