Honey Lime Chicken & Avocado Rice Stack
A vibrant dish featuring marinated chicken in a honey-lime mix, paired with creamy avocados and aromatic rice for a flavorful and satisfying meal.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Chicken Marinade
- 1.5 lbs boneless, skinless chicken breasts or thighs Tender and juicy, the quality of your chicken makes a world of difference.
- 3 tbsp honey This all-natural sweetener offers a lovely depth of flavor with a hint of floral notes.
- 2 tbsp olive oil The perfect base for your marinade, providing a rich and smooth texture.
- 2 medium limes (juiced and zested) Adds a zesty kick, brightening up the dish with its acidity.
- 2 cloves garlic, minced Adds an aromatic savoriness.
- 1 tsp ground cumin This warm spice introduces a touch of earthiness.
- 1/2 tsp smoked paprika Provides a subtle smokiness.
- to taste salt and black pepper Essential seasonings to balance the dish.
For the Rice
- 1 cup basmati or jasmine rice Fluffy and aromatic, the perfect base.
- 2 cups water or chicken broth Use broth for added flavor.
For the Avocado
- 2 ripe avocados, diced Adds a lush texture.
- 1 tbsp lime juice Keeps them bright and prevents browning.
- to taste salt Enhances the natural flavors.
- 1 tbsp chopped fresh cilantro Bright and herby, rounds out the dish beautifully.
Optional Toppings
- to taste crumbled feta or cotija cheese For a salty, creamy finish.
- to taste diced tomatoes Adds freshness and color.
- to taste lime wedges For an added zest when serving.
Instructions
Marinate the Chicken
- Combine honey, lime zest and juice, olive oil, minced garlic, cumin, smoked paprika, salt, and black pepper in a mixing bowl. Whisk until well blended.
- Place the chicken in a resealable bag or dish and pour the marinade over it, ensuring each piece is coated. Marinate for 15-20 minutes.
Cook the Chicken
- Heat a skillet or grill over medium-high heat. Remove the chicken from the marinade, letting excess drip off.
- Cook the chicken for 6-8 minutes per side or until fully cooked and golden brown. Use a meat thermometer to ensure it reaches 165°F.
- Transfer to a plate and let it rest for 5 minutes before slicing.
Prepare the Rice
- In a pot, combine rice and water or chicken broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender. Fluff rice with a fork and stir in lime juice, chopped cilantro, and a pinch of salt.
Toss the Avocado
- In a separate bowl, toss diced avocados with lime juice and a pinch of salt.
Build the Stack
- Layer the dish: Start with rice, top with diced avocado, followed by sliced chicken.
Add Toppings and Serve
- Add optional toppings like feta or cotija cheese, diced tomatoes, and fresh cilantro. Serve with lime wedges.
Notes
For deeper flavor, marinate the chicken for longer. Grilling adds a smoky flavor. You can use quinoa or cauliflower rice for a lower-carb option, and experiment with fresh herbs.