Honey Lime Chicken & Avocado Rice Stack
Juicy grilled chicken marinated in honey and lime, stacked over fluffy rice with creamy avocado, zesty onions, and fresh herbs. Balanced, vibrant, and absolutely delicious!
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- Juice and zest of 2 limes
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 teaspoon chili flakes (optional, for heat)
For the Avocado Layer:
- 1 avocado, diced
- 1 tablespoon lime juice
- Pinch of salt
For the Rice Base:
- 2 cups cooked white or brown rice
- 2 tablespoons chopped fresh cilantro
- ¼ cup red onion, finely diced
Optional Toppings:
- Sour cream or Greek yogurt
- Extra cilantro or lime wedges for garnish
Instructions
1. Marinate the Chicken:
- In a bowl, whisk together: lime juice, lime zest, honey, olive oil, garlic, salt, pepper, and chili flakes.
- Add chicken breasts to a resealable bag or container. Pour marinade over the chicken.
- Refrigerate and marinate for at least 30 minutes (up to 2 hours for deeper flavor).
2. Cook the Chicken:
- Heat a grill pan or skillet over medium heat.
- Cook the chicken breasts for 6–7 minutes per side, or until golden and cooked through (internal temp 165°F / 74°C).
- Let rest for 5 minutes, then slice into strips.
3. Prepare the Avocado:
- In a small bowl, gently mix the diced avocado with 1 tbsp lime juice and a pinch of salt. Set aside.
4. Assemble the Stack:
- On a plate (or inside a stack ring/mold), layer:
- A scoop of warm rice mixed with red onion and chopped cilantro.
- Sliced honey lime chicken on top.
- A spoonful of the avocado mixture.
- Optional: a dollop of sour cream or Greek yogurt, extra cilantro, or a lime wedge.
💡 Tip: Don’t have a stack mold? Use a ramekin or small bowl as a press-and-flip mold!
Nutrition (Per Serving – recipe makes 2 servings):
- Calories: ~470 kcal
- Protein: 30g
- Fat: 20g
- Carbs: 38g
- Fiber: 5g
Honey Lime Chicken Stack Q&A
Q: Can I make this ahead of time?
A: Yes! Marinate the chicken in advance and store cooked components separately. Assemble just before serving for best texture.
Q: What’s the best rice to use?
A: Brown rice adds fiber and chewiness; jasmine or basmati rice offers a fragrant base. Quinoa also works great for a lighter option.
Q: Can I use pre-cooked rotisserie chicken?
A: Definitely! Just toss shredded chicken in a reduced version of the honey-lime marinade as a warm glaze before stacking.
Q: Is this dish spicy?
A: Only if you add chili flakes. It’s easy to adjust to your spice preference.
Q: How do I make it vegan or vegetarian?
A: Use marinated grilled tofu or tempeh in place of chicken, and substitute maple syrup for honey if vegan.