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Honey Lime Chicken & Avocado Rice Stack Recipe
Flona

Honey Lime Chicken & Avocado Rice Stack

Honey Lime Chicken & Avocado Rice Stack features grilled chicken marinated in honey and lime served over jasmine rice cooked in chicken broth and topped with fresh avocado. This easy stacked chicken dinner looks impressive but comes together in about an hour.
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Prep Time 30 minutes
Cook Time 30 minutes
Rest Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 2 servings
Course: Dinner, Main Dish
Cuisine: American, Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts
  • 1/4 cup honey
  • 2 limes juiced (about 1/4 cup)
  • 1 lime zested
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • 1 cup jasmine rice
  • 2 cups chicken broth
  • 1 ripe avocado diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • 1 tablespoon olive oil
  • Lime wedges for serving

Equipment

  • Grill or grill pan
  • Medium saucepan with lid
  • Mixing bowls
  • Whisk
  • Meat thermometer
  • Resealable plastic bag or shallow dish

Method
 

  1. In mixing bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until honey dissolves and mixture is smooth.
  2. Place chicken breasts in resealable plastic bag or shallow dish. Pour marinade over chicken, turning to coat completely. Seal and refrigerate for at least 30 minutes, up to 2 hours.
  3. Rinse jasmine rice under cold water until water runs clear. In medium saucepan, bring chicken broth to boil. Add rice, stir once, cover, and reduce heat to low. Simmer 15 minutes until rice is tender and liquid absorbed.
  4. Remove rice from heat and let sit covered for 5 minutes. Fluff with fork before serving.
  5. Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, letting excess drip off. Place on hot grill.
  6. Grill chicken 6-7 minutes per side, or until internal temperature reaches 165°F (75°C). Watch carefully during last few minutes to prevent honey from burning.
  7. Transfer chicken to cutting board and rest for 5 minutes before slicing on diagonal into 1/2-inch strips.
  8. In bowl, gently combine diced avocado, red onion, cilantro, and olive oil. Mix lightly to keep avocado in chunks.
  9. To assemble: Place serving of rice on plate as base. Top with sliced chicken, then spoon avocado mixture over chicken.
  10. Serve with lime wedges and additional cilantro for garnish.

Notes

  • For deeper flavor, marinate chicken up to 2 hours, but not longer as lime acid can make texture mushy.
  • Use meat thermometer to ensure chicken reaches 165°F for food safety.
  • Jasmine rice can be substituted with basmati or long-grain white rice.
  • Toast cumin in dry skillet for 30 seconds before using for enhanced flavor.
  • Prepare avocado mixture fresh to prevent browning, or add extra lime juice if making ahead.
  • Store components separately in refrigerator up to 2 days.
  • Chicken thighs work well as substitute for breasts.
  • Can use stovetop grill pan or bake at 425°F for 20-25 minutes if no grill available.