why make this recipe
This dish mixes tangy lime, sweet honey, and creamy avocado. It tastes fresh and bright. It is easy to cook and looks nice on the plate. You can make it for a quick weeknight meal or to impress guests.
introduction
This recipe builds a simple rice stack with honey-lime chicken and avocado. The flavors balance well: sweet, sour, and savory. The stack is neat to serve and easy to change if you want.
how to make Tangy Honey Lime Chicken & Avocado Rice Stack That Delights
- Make the marinade: mix honey, lime juice, lime zest, minced garlic, cumin, salt, and pepper. Put the chicken in the marinade and coat well. Let it sit at least 15 minutes or up to 1 hour in the fridge.
- Cook the rice: rinse the jasmine rice, then cook it with chicken broth. Bring to a boil, then cover and simmer until rice is tender and liquid is absorbed (about 15 minutes). Fluff with a fork.
- Cook the chicken: heat olive oil in a pan over medium heat. Cook the marinated chicken breasts 5–7 minutes per side, or until cooked through. Let rest 5 minutes, then slice.
- Prepare the avocado mix: dice avocados and chop red onion and cilantro. Gently toss with a little lime juice, salt, and pepper.
- Stack the dish: use a ring mold or spoon to layer warm rice, avocado mix, and sliced chicken. Garnish with cilantro and a lime wedge.
Ingredients :
- 4 pieces Chicken Breasts (boneless, skinless)
- 3 tablespoons Honey (for marinade)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 tablespoon Lime Zest
- 2 cloves Garlic (minced)
- 1 teaspoon Ground Cumin
- to taste Salt
- to taste Pepper
- 1 cup Jasmine Rice (or basmati)
- 2 cups Chicken Broth
- 2 pieces Avocado (diced)
- 1 small Red Onion (finely chopped)
- 1/4 cup Fresh Cilantro (chopped)
- 1 tablespoon Olive Oil
- 4 pieces Lime Wedges (for garnish)
Directions :
Preparation
- Mix honey, lime juice, lime zest, garlic, cumin, salt, and pepper in a bowl. Pour over chicken and let marinate.
- Rinse rice under cold water until water runs clear. Combine rice and chicken broth in a pot. Bring to a boil, lower heat, cover, and simmer 12–15 minutes. Turn off heat and let sit covered 5 minutes. Fluff rice.
- Heat olive oil in a skillet. Cook chicken on medium heat about 5–7 minutes per side until no pink remains. Rest and slice.
- Dice avocado and mix with red onion and cilantro. Add a little lime juice, salt, and pepper to taste.
- To assemble, form a layer of rice, then avocado mix, then sliced chicken. Garnish with cilantro and lime wedge.
how to serve Tangy Honey Lime Chicken & Avocado Rice Stack That Delights
- Serve warm on a plate.
- Use a ring mold for a neat stack, or spoon layers for a casual look.
- Add extra lime wedges on the side for more tang.
how to store Tangy Honey Lime Chicken & Avocado Rice Stack That Delights
- Store chicken and rice in an airtight container in the fridge for up to 3 days.
- Keep avocado mix separate and add before serving to keep it fresh.
- Do not freeze the avocado mix. You can freeze cooked chicken and rice, but thaw gently and stir before serving.
tips to make Tangy Honey Lime Chicken & Avocado Rice Stack That Delights
- Marinate the chicken at least 15 minutes for better flavor.
- Use warm rice to help the stack hold shape.
- Cut avocado just before serving to avoid browning.
- Pat chicken dry before cooking for a better sear.
variation (if any)
- Make it spicy: add a pinch of chili flakes or a drizzle of hot sauce.
- Make it vegetarian: use grilled tofu or roasted chickpeas instead of chicken.
- Add vegetables: grilled corn, cherry tomatoes, or sliced cucumber work well.
FAQs
Q: Can I use brown rice instead of jasmine rice?
A: Yes. Brown rice needs more cooking time and more water. Cook it until tender.
Q: How long can I marinate the chicken?
A: You can marinate 15 minutes to 1 hour. Do not marinate more than 8 hours for best texture.
Q: Can I cook this on a grill?
A: Yes. Grill the chicken over medium heat until cooked through. It adds a nice smoky flavor.
Q: Is this dish good for meal prep?
A: Yes. Keep avocado mix separate and add when you eat. Store chicken and rice in the fridge.
Conclusion
For a light, crunchy side that pairs well with this stack, try an easy cucumber salad like Easy Asian Cucumber Salad. If you want another version of a similar dish for ideas, see Honey Lime Chicken & Avocado Rice Stack – Life with Janet.
Print
Tangy Honey Lime Chicken & Avocado Rice Stack
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A vibrant dish featuring sweet honey-lime chicken and creamy avocado stacked with fluffy rice, perfect for a quick meal or to impress guests.
Ingredients
- 4 pieces Chicken Breasts (boneless, skinless)
- 3 tablespoons Honey (for marinade)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 tablespoon Lime Zest
- 2 cloves Garlic (minced)
- 1 teaspoon Ground Cumin
- to taste Salt
- to taste Pepper
- 1 cup Jasmine Rice (or basmati)
- 2 cups Chicken Broth
- 2 pieces Avocado (diced)
- 1 small Red Onion (finely chopped)
- 1/4 cup Fresh Cilantro (chopped)
- 1 tablespoon Olive Oil
- 4 pieces Lime Wedges (for garnish)
Instructions
- Mix honey, lime juice, lime zest, garlic, cumin, salt, and pepper in a bowl. Pour over chicken and let marinate.
- Rinse rice under cold water until water runs clear. Combine rice and chicken broth in a pot. Bring to a boil, lower heat, cover, and simmer for 12–15 minutes. Turn off heat and let it sit covered for 5 minutes. Fluff the rice.
- Heat olive oil in a skillet. Cook chicken on medium heat for about 5–7 minutes per side until no pink remains. Rest and then slice.
- Dice avocado and mix with red onion and cilantro. Add a little lime juice, salt, and pepper to taste.
- To assemble, form a layer of warm rice, then avocado mix, and then sliced chicken. Garnish with cilantro and lime wedges.
Notes
Marinate the chicken for at least 15 minutes for better flavor. Use warm rice to help the stack hold shape. Cut avocado just before serving to avoid browning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg