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Honey Lime Chicken & Avocado Rice Stack
John

Honey Lime Chicken & Avocado Rice Stack

Zesty grilled chicken in honey-lime marinade layered over jasmine rice with creamy avocado, onion, and cilantro. Fresh, vibrant stack perfect for dinner.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup honey
  • Juice and zest of 2 limes
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
  • 4 boneless skinless chicken breasts, pounded to even thickness
  • 2 tablespoons olive oil, divided
  • 1 cup jasmine rice
  • 2 cups chicken broth
  • 2 ripe avocados, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges for serving

Equipment

  • Grill or grill pan
  • Saucepan
  • Mixing bowl
  • Meat thermometer

Method
 

  1. Whisk honey, lime juice and zest, garlic, cumin, salt, pepper, and 1 tbsp olive oil for marinade.
  2. Coat chicken breasts in marinade. Refrigerate 30 minutes to 2 hours.
  3. Rinse jasmine rice. Simmer in chicken broth covered 15 minutes. Fluff.
  4. Heat grill/pan with remaining olive oil. Grill chicken 6-7 minutes per side to 165°F. Rest.
  5. Toss avocados, red onion, cilantro, lime squeeze.
  6. Slice chicken. Layer rice, chicken, avocado mix. Serve with lime wedges.

Notes

  • Pound chicken evenly for uniform cooking.
  • Use ripe avocados for best creaminess.
  • Pair with Street Corn Cucumber Salad for extra crunch.
  • Rest chicken to retain juices.