Honey Lime Chicken & Avocado Rice Stack
A layered dish featuring honey-lime marinated chicken, cilantro-lime rice, and creamy avocado, perfect for weeknight dinners.
Servings: 4 servings
Equipment
- Mixing Bowl
- Saucepan
- Skillet or Grill Pan
Ingredients
Main Ingredients
- 1.5 lbs Boneless skinless chicken breasts or thighs Trimmed and patted dry
- 3 tablespoons Honey Room temperature
- 2 units Limes Juice and zest, freshly squeezed and zested
- 2 tablespoons Olive oil
- 2 cloves Garlic Minced
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- Salt and black pepper To taste
- 1 cup Jasmine or basmati rice Rinsed
- 2 cups Water or chicken broth For cooking the rice
- 1 tablespoon Lime juice For the rice, freshly squeezed
- 1 tablespoon Chopped cilantro For the rice, finely chopped
- Salt To taste (for the rice)
- 2 ripe Avocados Diced
- 1 tablespoon Lime juice For the avocado, freshly squeezed
- Pinch of salt For the avocado
- Extra chopped cilantro Optional, for garnish
- Diced tomatoes Optional, for topping
- Crumbled cotija or feta cheese Optional, for garnish
- Lime wedges Optional, for serving
Instructions
- In a bowl, whisk together honey, juice and zest of limes, olive oil, minced garlic, ground cumin, smoked paprika, salt, and black pepper. Add chicken and toss to coat. Let marinate for at least 30 minutes (up to 4 hours) in the fridge for best flavor.
- Rinse rice under cold water until water runs clear. Place rice in a saucepan with water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until tender and liquid is absorbed. Remove from heat, fluff with a fork, then stir in lime juice, chopped cilantro, and salt to taste. Set aside, covered.
- Heat a skillet or grill pan over medium-high heat and add a little oil if needed. Remove chicken from the marinade and cook for 5–6 minutes per side until golden and cooked through to an internal temperature of 165°F (74°C). Let rest for 5 minutes, then slice or dice the chicken into bite-sized pieces.
- In a small bowl, toss diced avocados with lime juice and a pinch of salt to keep them bright and creamy.
- To assemble, place a scoop of cilantro-lime rice on each plate, add a spoonful of the lime-dressed avocado, and top with sliced honey lime chicken. Garnish with extra cilantro, diced tomatoes, crumbled cotija or feta, and lime wedges as desired.
Notes
Store components separately in airtight containers for up to 3 days. Cooked chicken can be frozen for up to 2 months. Reheat rice and chicken together in a skillet over low heat with a splash of water or broth.