Main Dishes

Tangy Honey Lime Chicken & Avocado Rice Stack Recipe

ByLeo Foster January 23, 2026January 23, 2026

Introduction

This Tangy Honey Lime Chicken & Avocado Rice Stack is a fresh and vibrant dish that combines juicy grilled chicken with zesty lime, sweet honey, and creamy avocado. Perfect for a light yet satisfying meal, it’s an easy recipe that bursts with flavor in every bite.

A three-layer dish on a white plate with a white marbled texture surface underneath. The bottom layer is compact white rice, slightly sticky and shaped in a neat cylinder, with a light drizzle of dark sauce dripping down its sides. The middle layer is a thick, chunky green guacamole mixed with herbs, spread evenly over the rice. The top layer consists of golden-brown grilled chunks of meat with a caramelized, slightly crispy texture, generously sprinkled with chopped fresh green herbs. Two thin slices of lime are placed upright at the back of the stack, adding a fresh accent. Small bits of herbs and crumbled white cheese are scattered on the plate around the dish. Photo taken with an iphone --ar 4:5 --v 7

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
Salt to taste
Pepper to taste
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

Step 1: In a bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper to make the marinade.
Step 2: Place the chicken breasts in a resealable bag or dish, pour the marinade over them, and let them marinate for 30 minutes to 2 hours in the refrigerator.
Step 3: Rinse the jasmine rice under cold water until the water runs clear. Cook the rice in boiling chicken broth for about 15 minutes or until tender.
Step 4: Preheat your grill to medium-high heat. Grill the marinated chicken breasts for 6–7 minutes per side, or until fully cooked and no longer pink inside.
Step 5: In a bowl, gently combine the diced avocado, finely chopped red onion, fresh cilantro, and olive oil to make the avocado topping.
Step 6: To assemble the stack, start by layering the cooked rice on a plate, place the grilled chicken breast on top, and then spoon the avocado mixture over the chicken.
Step 7: Serve the dish garnished with lime wedges for an extra burst of tangy flavor.

Tips & Variations

For extra flavor, add a pinch of chili flakes to the marinade for a subtle heat.
You can substitute chicken breast with thighs for juicier meat.
Use brown rice for a nuttier flavor and added fiber.
If you don’t have a grill, grilling the chicken on a grill pan or baking it in the oven works great too.
Gently toss the avocado with lime juice to prevent browning if not serving immediately.

Storage

Store any leftover marinated chicken and avocado rice stack components separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken and rice gently in the microwave or on the stovetop. Add fresh avocado topping just before serving to maintain its creamy texture.

How to Serve

A clear glass bowl sits in the center of the image on a white marbled texture, filled with raw, pale pink chicken pieces marinating in a yellow olive oil mixture. Surrounding the bowl are small round white bowls containing chopped white garlic and salt, a metal whisk with a wooden handle, a halved lime and a whole lime, several garlic cloves, and a white cutting board holding a lime wedge and onion rings. The warm brown tones of the chopping board and utensils contrast with the fresh ingredients. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, this recipe is naturally dairy-free.

How long can I marinate the chicken?

You can marinate the chicken for as little as 30 minutes or up to 2 hours. Avoid marinating longer than 2 hours as the acid in the lime juice may start to break down the meat texture.

Tangy Honey Lime Chicken & Avocado Rice Stack Recipe

★★★★★

4.9 from 369 reviews

This Tangy Honey Lime Chicken & Avocado Rice Stack features juicy grilled chicken breasts marinated in a zesty honey lime mixture, served atop fluffy jasmine rice and topped with a fresh avocado, red onion, and cilantro salad. The combination of sweet, tangy, and savory flavors makes for a vibrant, healthy, and satisfying meal perfect for lunch or dinner.

Author: Leo
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Grilling
Cuisine: American with Latin-inspired flavors

Ingredients

Scale

Chicken Marinade

4 pieces Chicken Breasts (boneless, skinless)
3 tablespoons Honey
2 tablespoons Lime Juice (freshly squeezed)
1 tablespoon Lime Zest
2 cloves Garlic (minced)
1 teaspoon Ground Cumin
Salt (to taste)
Pepper (to taste)

Rice

1 cup Jasmine Rice (or basmati)
2 cups Chicken Broth

Avocado Salad

2 pieces Avocado (diced)
1 small Red Onion (finely chopped)
1/4 cup Fresh Cilantro (chopped)
1 tablespoon Olive Oil

Garnish

4 pieces Lime Wedges

Instructions

Preparation: Gather all the ingredients and equipment needed for the recipe to ensure a smooth cooking process.
Make the Marinade: In a bowl, whisk together honey, freshly squeezed lime juice, lime zest, minced garlic, ground cumin, salt, and pepper to create a balanced, tangy-sweet marinade.
Marinate the Chicken: Place the boneless, skinless chicken breasts into a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal or cover and refrigerate for a minimum of 30 minutes, allowing flavors to infuse for up to 2 hours.
Prepare the Rice: Rinse the jasmine rice under cold running water until the water runs clear to remove excess starch. Cook the rice in boiling chicken broth using a saucepan or rice cooker for about 15 minutes until tender and fluffy.
Preheat the Grill: Heat your grill to medium-high heat to ensure it’s hot enough to sear the chicken breasts properly, locking in juices and flavors.
Grill the Marinated Chicken: Remove the chicken from the marinade and place it on the preheated grill. Cook each side for 6 to 7 minutes or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through with nice grill marks.
Mix the Avocado Salad: In a medium bowl, gently combine diced avocado, finely chopped red onion, freshly chopped cilantro, and olive oil. Toss carefully to maintain the avocado’s shape and freshness.
Assemble the Stack: Layer the cooked jasmine rice on each serving plate, place a grilled chicken breast on top, and spoon the avocado salad over the chicken to create a colorful, flavorful stack.
Serve with Lime Wedges: Garnish each stack with lime wedges on the side. Squeeze fresh lime juice over the stack just before eating for an extra burst of tang and brightness.

Notes

Marinate the chicken for at least 30 minutes, but up to 2 hours for maximum flavor.
If a grill is not available, you can use a grill pan or stovetop skillet to cook the chicken.
For a dairy-free and gluten-free dish, ensure the chicken broth used is gluten-free and free of additives.
Jasmine rice can be substituted with basmati rice if preferred, keeping the aromatic flavor profile.
To keep avocado from browning, prepare the avocado salad just before assembling the stacks.

Keywords: Honey Lime Chicken, Avocado Rice Stack, Grilled Chicken Recipe, Healthy Chicken Dinner, Lime Chicken Marinade, Avocado Salad

Leo Foster

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