Description
Honey lime chicken and avocado rice stack layered with fresh herbs, tangy sauce, and tender rice—bright, flavorful, and perfect for healthy meals.
Ingredients
Scale
For the Marinated Chicken:
- 1 lb boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons honey
- Juice of 2 limes
- Zest of 1 lime
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- Salt & pepper to taste
For the Rice Layer:
- 1 cup white or jasmine rice
- 2 cups water or broth
- 1 tablespoon olive oil
- Salt to taste
For the Avocado Layer:
- 2 ripe avocados, diced
- Juice of 1 lime
- 2 tablespoons chopped cilantro
- Salt & pepper to taste
Optional Garnish:
- Extra lime wedges
- Chopped cilantro
- Sliced green onions
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, honey, lime juice and zest, minced garlic, chili powder, salt, and pepper. Add the chicken breasts and toss well to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
- Cook the Rice: While the chicken marinates, combine rice, water (or broth), olive oil, and a pinch of salt in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Prepare the Avocado Layer: In a bowl, gently mix the diced avocados with lime juice, chopped cilantro, salt, and pepper. Be careful not to mash; you want chunky pieces for texture.
- Cook the Chicken: Heat a skillet over medium heat. Remove chicken from the marinade and cook for 5–6 minutes on each side, or until golden, caramelized, and cooked through. Transfer to a plate and let rest for a few minutes before slicing thinly.
- Assemble the Stacks: Using a food ring mold or a lightly oiled measuring cup, layer the components on each plate. First, pack a layer of warm rice, then spoon on the avocado mixture, and finish with slices of honey lime chicken. Gently press down each layer so the stack holds together, then carefully lift off the mold or invert onto the plate.
- Garnish and Serve: Top each stack with extra chopped cilantro, lime wedges, and a sprinkle of sliced green onions if desired. Serve immediately and enjoy the burst of flavors!
Notes
- For added heat, include a pinch of cayenne or sliced jalapeño in the marinade.
- Make the rice ahead for easy assembly; gently reheat before stacking.
- Substitute brown rice or quinoa for extra fiber.
- Try grilled chicken for a smoky variation of the recipe.
- If you don’t have a ring mold, a clean measuring cup works well for shaping stacks.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American, Fusion
Nutrition
- Serving Size: 1 stack (1/4 recipe)
- Calories: 480 kcal
- Sugar: 8g
- Sodium: 390mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 73mg