Tangy Honey Lime Chicken & Avocado Rice Stack Recipe
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.
- 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
