Honey Lime Chicken & Avocado Rice Stack Recipe
Honey Lime Chicken & Avocado Rice Stack is a vibrant and flavorful dish featuring juicy, honey-lime marinated chicken breasts served atop fragrant jasmine rice infused with chicken broth. Topped with creamy diced avocado, fresh cilantro, and crunchy red onion, this recipe balances sweet, tangy, and savory notes for a delicious, wholesome meal perfect for lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American Fusion
Ingredients
Scale
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
Rice
- 1 cup jasmine rice
- 2 cups chicken broth
Toppings
- 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
- Prepare the marinade: In a bowl, combine honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper. Whisk thoroughly until well mixed.
- Marinate the chicken: Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them, making sure they are fully coated. Let them marinate for at least 30 minutes to allow flavors to infuse.
- Cook the rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring chicken broth to a boil, then add the rinsed rice. Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
- Cook the chicken: Heat olive oil in a skillet over medium heat. Remove chicken breasts from the marinade and cook for 5-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C). The exterior should be nicely caramelized.
- Prepare toppings: While chicken cooks, dice the avocado, finely chop red onion, and chop fresh cilantro.
- Assemble the stack: On each plate, spoon a layer of jasmine rice, followed by a cooked chicken breast. Top with diced avocado, red onion, and cilantro. Drizzle any pan juices or additional lime juice over the top.
- Serve: Serve immediately with lime wedges on the side for extra zesty flavor.
Notes
- For extra flavor, marinate the chicken overnight in the refrigerator.
- If you prefer, grill the chicken instead of cooking it in a skillet for a smoky taste.
- Use brown jasmine rice for a nuttier flavor and added fiber, adjusting cooking time accordingly.
- This dish pairs well with a simple green salad or sautéed vegetables for a balanced meal.
- To make it dairy-free and gluten-free, ensure your chicken broth is labeled accordingly.