Honey Lime Chicken Avocado Rice Stacks: Fresh & Zesty Dinner (Print Version)

Honey Lime Chicken Avocado Rice Stacks: A vibrant, flavorful meal youll love! Zesty chicken, creamy avocado, and fluffy rice for your perfect dinner.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Fusion
Dietary: Dairy-Free, Gluten-Free

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs boneless, skinless chicken breasts (about 3-4)
02 - 1.5 cups long-grain white rice
03 - 3 cups water (or chicken broth)
04 - 3 ripe avocados
05 - 1/4 cup finely diced red onion
06 - 1/4 cup chopped fresh cilantro

→ Honey Lime Marinade & Flavor Boosters

07 - 1/4 cup honey
08 - 1/4 cup fresh lime juice
09 - 2 tbsp olive oil
10 - 3 cloves garlic, minced
11 - 1 tsp chili powder
12 - 1/2 tsp ground cumin
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper

→ Garnish & Finishing Touches

15 - Extra fresh cilantro, chopped
16 - Lime wedges, for serving

# Instructions:

01 - First things first, let’s get that chicken marinating. In a medium bowl, whisk together the honey, lime juice, olive oil, minced garlic, chili powder, cumin, salt, and pepper. Seriously, get in there with a whisk! Add your chicken breasts to the marinade, making sure they’re fully coated. I usually use my hands for this, it feels more personal, you know? Cover the bowl and pop it in the fridge for at least 30 minutes, or up to 2 hours. Honestly, I’ve done 20 minutes when I’m really pressed for time, and it still tastes amazing, just a bit less intense.
02 - While your chicken is getting happy in the marinade, let’s tackle the rice. Rinse your long-grain white rice under cold water until the water runs clear. This little step is crucial for non-sticky rice, trust me! Combine the rinsed rice with water (or broth, if you're feeling fancy) and a pinch of salt in a saucepan. Bring it to a boil, then immediately reduce the heat to low, cover, and simmer for about 15-18 minutes, until all the water is absorbed. Resist the urge to peek! Once done, remove from heat and let it sit, covered, for another 5 minutes. Fluff it with a fork. This is where I sometimes forget to salt the water, oops, but a little salt at the end fixes it.
03 - Heat a large skillet or grill pan over medium-high heat with a little olive oil. Once hot, add your marinated chicken breasts. Don’t overcrowd the pan, you might need to do this in batches. Cook for 5-7 minutes per side, or until the chicken is beautifully golden brown and cooked through (internal temp of 165°F). The honey will caramelize a bit, giving it such a gorgeous color and flavor. This is where the kitchen smells absolutely incredible, like a little taste of summer! I once got distracted and overcooked a piece, it was still edible, but not as juicy. Keep an eye on it!
04 - While the chicken rests (important for juicy chicken, seriously!), prepare your avocado goodness. In a medium bowl, gently mash your ripe avocados with a fork. Leave some chunks, we're not making baby food here! Stir in the finely diced red onion and a generous handful of chopped fresh cilantro. Add a squeeze of fresh lime juice and a pinch of salt and pepper. Taste it! Does it need more lime? More salt? Adjust to your liking. I didn't expect how much the red onion would elevate this, but it adds that perfect bite.
05 - Now for the fun part, building these beauties! You can use a round mold or just freehand it, honestly. Place a generous scoop of fluffy rice on your plate, gently pressing it down to form a base. Next, layer on some of that creamy avocado mixture. Top this with slices of your perfectly cooked honey lime chicken. This is where it really starts to look like the vibrant meal it is. I sometimes get a little messy here, but hey, that's real cooking, right? Just embrace the chaos!
06 - Once your stacks are built, it’s time for the final touches. Sprinkle with extra fresh cilantro. A fresh lime wedge on the side is a must for an extra burst of zest. This Honey Lime Chicken Avocado Rice Stack looks so impressive, but it’s so simple to make. It’s colorful, flavorful, and just makes me happy every time I serve it. Enjoy the fruits of your labor!

# Notes:

01 - Always let your chicken rest for 5-10 minutes after cooking; it keeps it super juicy, I learned this the hard way after some dry chicken.
02 - Store the avocado mixture separately, pressed tightly with plastic wrap directly on the surface to minimize air contact.
03 - If you're out of red onion, green onions or even finely diced bell pepper can add a good crunch to the avocado.
04 - A simple green salad with a vinaigrette dressing is a lovely light side pairing.

# Tools You'll Need:

01 - Large skillet or grill pan
02 - medium bowls
03 - saucepan
04 - whisk
05 - cutting board
06 - knife
07 - measuring cups and spoons

# Nutrition Facts (Per Serving):

Calories: 450-550
Total Fat: 20-25g
Total Carbohydrate: 45-55g
Protein: 35-40g

Back