Introduction

This Honey Lime Chicken & Avocado Rice Stack is a fresh and flavorful dish that balances sweet, tangy, and savory notes perfectly. Tender grilled chicken pairs beautifully with creamy avocado and fragrant jasmine rice, making it an easy yet impressive meal for any night.

The dish shows two stacked servings on a white plate against a white marbled background. Each serving has three layers: the bottom layer is white sticky rice, compact and neatly round; the middle layer is a mashed green avocado mix with bits of herbs, spread thickly over the rice; the top layer consists of caramelized, golden-brown grilled chicken pieces, slightly charred with visible grill marks, garnished with green herb leaves. On the very top are thin slices of bright green avocado, partially covered with a glossy, sweet-looking sauce and sprinkled with sesame seeds and herbs. A wedge of lime and some scattered green herbs decorate the wooden board beneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts
1/4 cup honey
Juice of 2 limes
Zest of 1 lime
2 cloves garlic, minced
1 teaspoon ground cumin
Salt and pepper to taste
1 cup jasmine rice
2 cups chicken broth
1 avocado, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 tablespoon olive oil
Lime wedges, for serving

Instructions

Step 1: In a mixing bowl, combine honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper to create a marinade.
Step 2: Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal or cover and refrigerate for at least 30 minutes, up to 2 hours.
Step 3: While the chicken marinates, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring the chicken broth to a boil. Add the rice, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.
Step 4: Preheat a grill or stovetop grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off before placing it onto the grill.
Step 5: Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from heat and allow to rest for a few minutes before slicing.
Step 6: In a bowl, combine diced avocado, red onion, fresh cilantro, and olive oil. Lightly mix so everything is evenly distributed.
Step 7: To assemble the stack, layer a serving of rice at the base. Top with sliced chicken and then the avocado mixture.
Step 8: Serve with lime wedges and additional cilantro for garnish, if desired.

Tips & Variations

For extra flavor, marinate the chicken overnight in the refrigerator.
Substitute jasmine rice with brown rice or quinoa for a healthier twist.
Add a sprinkle of chili flakes or a dash of hot sauce for some heat.
Use a grill pan if a traditional grill isn’t available to achieve those nice char marks.

Storage

Store any leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. The avocado mixture is best prepared fresh but can be stored for up to 1 day covered tightly to prevent browning. Reheat the chicken and rice gently in the microwave or on the stovetop before serving.

How to Serve

A tall, neat stack of food sits on a white plate, placed on a white marbled surface. The bottom layer is a compact cylinder of white rice with a smooth texture and some herbs sprinkled around its base. On top of the rice, there is a layer of diced avocado pieces in light green shades. Above the avocado is a generous layer of grilled chicken chunks, browned with char marks, giving a textured and slightly crisp appearance. More diced avocado is mixed with the chicken, topped with thin avocado slices arranged in a fan shape. The entire stack is drizzled with a dark brown sauce that pools lightly on the plate, garnished with small white sesame seeds and green chopped herbs scattered over the top and around the base. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used and will provide a juicier, slightly richer flavor. Adjust grilling time to ensure they reach an internal temperature of 165°F (75°C).

Is it necessary to marinate the chicken for 2 hours?

While 30 minutes is the minimum, marinating longer (up to 2 hours) helps the flavors penetrate deeper and results in more tender chicken, but it’s not strictly required if you’re short on time.