Description
This Honey Lime Chicken & Avocado Rice Stack is a vibrant and flavorful dish featuring juicy grilled chicken marinated in a zesty honey-lime sauce, served atop fluffy jasmine rice and topped with a fresh avocado, tomato, and cilantro salad. It’s a balanced meal that combines sweet, tangy, and savory elements with creamy textures and a hint of spice, perfect for a wholesome lunch or dinner.
Ingredients
Scale
For the Chicken Marinade
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 1/4 cup honey
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon chili powder
- Salt and pepper to taste
For the Rice
- 1 cup uncooked jasmine rice
- 2 cups chicken broth (or water)
For the Avocado Salad
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Marinate the Chicken: In a mixing bowl, whisk together honey, lime juice, olive oil, minced garlic, chili powder, salt, and pepper. Add the chicken breasts, coating them thoroughly. Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Cook the Rice: In a medium saucepan, bring chicken broth or water to a boil. Add the uncooked jasmine rice, reduce heat to low, cover, and simmer for about 15 minutes until tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
- Prepare the Avocado Salad: In a bowl, combine diced avocado, cherry tomatoes, finely chopped red onion, and cilantro. Squeeze in some lime juice, season with salt to taste, and gently mix. Set aside.
- Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade, letting excess drip off. Grill chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and it is cooked through.
- Rest and Slice the Chicken: Transfer grilled chicken to a cutting board and let it rest for a few minutes. Slice into strips once rested.
- Assemble the Stack: On a serving dish or individual plates, layer a spoonful of jasmine rice, then sliced chicken, and top with the avocado salad. Repeat layers to create a stack for an attractive presentation.
- Serve: Present the Honey Lime Chicken & Avocado Rice Stack with lime wedges on the side for extra fresh flavor.
Notes
- Marinate chicken for longer, up to 2 hours, for more intense flavor.
- For a vegetarian version, substitute grilled tofu or portobello mushrooms.
- You can use water instead of chicken broth if preferred, but broth adds extra flavor.
- Adjust chili powder according to your preferred spice level.
- Use a non-stick grill pan if a grill is not available to avoid sticking.
- Allowing the chicken to rest before slicing helps retain its juices.
