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Honey Lime Chicken & Avocado Rice Stack

Honey Lime Chicken & Avocado Rice Stack for Flavorful Nights

Enjoy a delightful Honey Lime Chicken & Avocado Rice Stack, a vibrant symphony of flavors perfect for quick weeknight dinners.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Marinating Time 2 hours
Total Time 2 hours 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 2 pieces boneless, skinless chicken breasts Thighs can provide more flavor if desired.
  • 1/4 cup honey Maple syrup can also work in a pinch.
  • 2 pieces limes Juice and zest needed.
  • 2 cloves minced garlic No direct substitutes recommended.
  • 1 tsp ground cumin Omit if necessary.
  • salt and pepper To taste.
For the Rice
  • 1 cup jasmine rice Can be swapped with basmati rice.
  • 2 cups chicken broth Offers more flavor than water.
For the Avocado Topping
  • 1 piece diced avocado Ensure they are ripe.
  • 1/4 cup finely chopped red onion Can be omitted if preferred.
  • 1/4 cup fresh cilantro, chopped Parsley can serve as a substitute.
  • 1 tbsp olive oil Binds the avocado mix together.
For Serving
  • lime wedges For serving.

Equipment

  • grill
  • Mixing Bowl
  • Saucepan
  • measuring cups
  • Cooking Spoon
  • knife
  • cutting board

Method
 

Preparation Steps
  1. In a medium bowl, whisk together honey, juice and zest of limes, minced garlic, ground cumin, and salt and pepper until glossy and combined.
  2. Place chicken into a resealable bag or shallow dish, pour the marinade over chicken, seal, and refrigerate for 30 minutes to 2 hours.
  3. Rinse jasmine rice under cold water until clear. In a saucepan, bring chicken broth to a boil, add rice, stir, cover, and reduce heat to low. Simmer for about 15 minutes.
  4. Heat grill over medium-high heat. Remove chicken from marinade, grill for 6-7 minutes per side, until internal temperature reaches 165°F.
  5. In a bowl, combine diced avocado, red onion, cilantro, and olive oil. Toss gently to keep it fresh.
  6. Let chicken rest for a few minutes. Assemble the stack with rice at the base, sliced chicken on top, and avocado mixture.
  7. Garnish with lime wedges and chopped cilantro if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 10gVitamin A: 5IUVitamin C: 40mgCalcium: 30mgIron: 2mg

Notes

For best freshness, prepare the avocado topping just before serving, adding lime juice to prevent browning.

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