Honey Lime Chicken & Avocado Rice Stack Recipe
This Honey Lime Chicken & Avocado Rice Stack is a vibrant and flavorful dish that combines juicy grilled chicken marinated in a zesty honey-lime sauce, fluffy jasmine rice cooked in savory chicken broth, and a refreshing avocado, red onion, and cilantro salad. Perfect for a healthy weeknight dinner or a special occasion, it’s easy to prepare and offers a balanced blend of sweet, tangy, and savory flavors with creamy texture contrast.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Ingredients
Scale
For the Chicken Marinade
- 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
For the Rice
- 1 cup jasmine rice
- 2 cups chicken broth
For the Avocado Salad
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
To Serve
- Lime wedges, for serving
- Additional cilantro for garnish (optional)
Instructions
- Prepare the marinade: In a mixing bowl, combine honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper to create a flavorful marinade for the chicken.
- Marinate the chicken: Place the chicken breasts in a resealable plastic bag or shallow dish, pour the marinade over the chicken, seal or cover, and refrigerate for at least 30 minutes, up to 2 hours, to let the flavors infuse.
- Cook the rice: 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 rinsed rice, cover, reduce heat, and simmer for about 15 minutes or until the rice is tender and the broth has been absorbed.
- Preheat the grill: Warm a grill or stovetop grill pan over medium-high heat, preparing it for cooking the chicken breasts.
- Grill the chicken: Remove the chicken from the marinade allowing excess to drip off. Grill for 6-7 minutes per side until fully cooked and internal temperature reaches 165°F (75°C). Remove from the grill and let rest for a few minutes before slicing.
- Prepare the avocado salad: In a bowl, combine diced avocado, finely chopped red onion, fresh cilantro, and olive oil. Gently mix to evenly distribute the ingredients.
- Assemble the stack: On each plate, layer a serving of the cooked jasmine rice as a base, top with sliced grilled chicken, then spoon the avocado mixture on top.
- Serve: Garnish with lime wedges and additional fresh cilantro if desired. Serve immediately while the chicken is warm.
Notes
- Marinating the chicken for longer (up to 2 hours) allows deeper flavor penetration but do not exceed 4 hours to avoid texture breakdown.
- Rinsing the jasmine rice removes excess starch, resulting in fluffier, less sticky rice.
- If a grill is not available, you can cook the chicken on a stovetop grill pan or a regular skillet.
- Use ripe but firm avocado to avoid a mushy texture in the salad.
- Adjust salt and pepper according to your taste preferences.
Keywords: Honey lime chicken, avocado rice stack, grilled chicken, jasmine rice, healthy dinner, chicken marinade, fresh avocado salad
