Tangy Honey Lime Chicken & Avocado Rice Stack
A delicious and satisfying meal featuring marinated chicken breasts paired with creamy avocado and fluffy rice, perfect for weeknight dinners or casual gatherings.
Ingredients
For the Chicken Marinade
- 3 tablespoons Honey for marinade
- 2 tablespoons Lime Juice freshly squeezed
- 1 tablespoon Lime Zest
- 2 cloves Garlic minced
- 1 teaspoon Ground Cumin
- Salt and Pepper to taste Salt and Pepper
- 4 pieces Chicken Breasts boneless, skinless
For the Rice
- 1 cup Jasmine Rice or basmati
- 2 cups Chicken Broth
For the Avocado Mixture
- 2 pieces Avocado diced
- 1 small Red Onion finely chopped
- 1/4 cup Fresh Cilantro chopped
- 1 tablespoon Olive Oil
Garnish
- 4 pieces Lime Wedges for garnish
Instructions
Preparation
- In a bowl, whisk together honey, lime juice, lime zest, minced garlic, cumin, salt, and pepper to create the marinade.
- Place the chicken breasts in the mixture, coating them well. Let marinate for at least 15 minutes.
Cooking the Rice
- In a medium saucepan, bring 2 cups of chicken broth to a boil.
- Add in the jasmine rice, cover, and reduce the heat to low. Let it simmer for about 15 minutes, or until the broth is absorbed.
Preparing the Avocado Mixture
- In a bowl, combine the diced avocados, chopped red onion, cilantro, and olive oil. Season with salt and pepper to your liking.
Cooking the Chicken
- After marinating, heat a grill pan or skillet over medium heat.
- Cook the chicken breasts for about 6-7 minutes on each side, or until they are fully cooked and juices run clear.
- Remove from the heat and let them rest for a few minutes.
Assembling the Stack
- Fluff the rice and place a generous scoop on the plate.
- Slice the chicken and layer it on top of the rice, followed by the avocado mixture.
- Garnish with lime wedges.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze the chicken without the avocado. Reheat chicken to an internal temperature of 165°F for safety. Try adding tomatoes or corn to the avocado mix or use quinoa instead of rice.