A Light Yet Flavorful Meal That’s Sure to Impress
If you’re looking for a balanced and satisfying dish that brings together vibrant ingredients and bold flavors, this Honey Lime Chicken & Avocado Rice Stack is exactly what you need. This dish features juicy chicken infused with a bright honey-lime marinade, paired with fluffy cilantro-lime rice and topped with a vibrant avocado salsa—bringing together sweet, tangy, and savory flavors in every bite. It’s healthy, colorful, and ideal for both a weekday dinner or an elegant weekend lunch.
Ingredients
For the Chicken Marinade:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons honey
- Juice of 2 limes
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and black pepper, to taste
For the Rice:
- 1 cup jasmine or basmati rice
- 2 cups water
- 1 tablespoon fresh lime juice
- ½ teaspoon salt
- 1 tablespoon chopped fresh cilantro
For the Avocado Salsa & Assembly:
- 1 ripe avocado, diced
- 1 small tomato, diced
- ¼ cup finely diced red onion
- Fresh cilantro (for garnish)
- Lime wedges (optional)
Instructions
1. Marinate the Chicken:
In a medium bowl, combine olive oil, honey, lime juice, minced garlic, cumin, chili powder, salt, and pepper. Mix until well blended. Add the chicken breasts, turning them several times to ensure they are evenly coated in the marinade on all sides. Cover and refrigerate for at least 30 minutes to allow the flavors to soak in.
2. Cook the Rice:
Rinse the rice thoroughly under cold water. Bring 2 cups of water to a boil in a saucepan, add the rice, reduce the heat, cover, and simmer until the water is absorbed and the rice is tender. Once cooked, fluff the rice with a fork and stir in lime juice, salt, and chopped cilantro. Set aside and keep warm.
**3. Grill the Chicken: Heat a grill pan or skillet over medium heat. Lightly oil the surface if needed. Remove the chicken from the marinade and place it onto the hot pan. Cook for 5–6 minutes per side, or until the chicken is cooked through and develops a nice char. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). Transfer the chicken to a plate, cover loosely with foil, and let it rest for about 5 minutes before slicing into strips.
4. Make the Avocado Salsa:
In a small bowl, gently mix diced avocado, tomato, and red onion. Add a small pinch of salt to bring out the flavors. Be careful not to mash the avocado; you want it to remain chunky and fresh.
5. Assemble the Rice Stack:
To build the stack, use a food ring mold or a small bowl. Begin with a layer of the cilantro-lime rice, followed by a spoonful of avocado salsa, and then slices of grilled chicken. Press lightly to shape the stack, then gently lift the mold. Repeat the process for the second serving.
6. Garnish and Serve:
Top each stack with fresh cilantro and serve with lime wedges on the side for an extra zesty kick. Serve warm and enjoy the layered textures and flavors in every bite.
Substitution Tips & Variations
- Protein Options: Swap the chicken for grilled shrimp, tofu, or even pan-seared salmon for a different spin on the recipe.
- Make it Spicy: Add chopped jalapeño or a dash of hot sauce to the avocado salsa for extra heat.
- Rice Alternatives: Brown rice, quinoa, or even cauliflower rice can be used for a lower-carb or whole-grain option.
- No Mold? Use a small bowl lined with plastic wrap or simply layer the components freestyle on the plate.
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Conclusion
This Honey Lime Chicken & Avocado Rice Stack is more than just a meal—it’s a flavorful experience. Every component brings something special: the juicy, citrusy chicken; the herbed rice; and the creamy, refreshing salsa. It’s simple to prepare, beautifully presented, and rich in nutrition. Whether you’re planning a casual dinner or an impressive meal for company, this dish is sure to satisfy and delight. Try it once, and it might just become a favorite in your regular rotation.
