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–+ servings
Honey Lime Chicken & Avocado Rice Stack

Savor the Zest: Honey Lime Chicken & Avocado Rice Stack

A quick and flavorful Honey Lime Chicken & Avocado Rice Stack recipe perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 2 breasts Boneless, skinless chicken Thighs can be used for juicier results.
  • 1/4 cup Honey Maple syrup is a great alternative.
  • 2 limes Juice of Lemon juice can substitute in a pinch.
  • 1 lime Zest of Consider using zest from other citrus fruits for variety.
  • 2 cloves Minced garlic Fresh garlic is preferred for robust flavor.
  • 1 tsp Ground cumin Optional if you prefer a more subdued taste.
  • Salt and pepper to taste Adjust to your preference.
For the Rice Base
  • 1 cup Jasmine rice Basmati rice or quinoa are good substitutes.
  • 2 cups Chicken broth Vegetable broth can be a lighter option.
For the Avocado Mix
  • 1 Avocado Use ripe avocados for the best results.
  • 1/4 cup Red onion, finely chopped Green onions can be substituted for a milder taste.
  • 1/4 cup Fresh cilantro, chopped Omit if you're not a fan.
  • 1 tbsp Olive oil Avocado oil makes for a good swap.
For Serving
  • Lime wedges Optional for those who prefer less acidity.

Equipment

  • grill
  • medium bowl
  • saucepan
  • cutting board
  • Mixing Bowl
  • Resealable Bag

Method
 

Step-by-Step Instructions
  1. Prepare the Marinade: In a medium bowl, whisk together honey, lime juice, lime zest, minced garlic, cumin, salt, and pepper until smooth. Set it aside for marinating the chicken.
  2. Marinate the Chicken: Place chicken in a resealable bag and pour the marinade over it, ensuring each piece is well-coated. Refrigerate for at least 30 minutes.
  3. Cook the Jasmine Rice: Rinse jasmine rice under cold water. In a medium saucepan, bring chicken broth to a boil. Stir in the rinsed rice, cover, and simmer for about 15 minutes until tender.
  4. Grill the Chicken: Preheat your grill. Grill marinated chicken for 6-7 minutes on each side until cooked through, with an internal temperature of 165°F.
  5. Rest and Slice the Chicken: After grilling, let the chicken rest for about 5 minutes before slicing it into strips.
  6. Make the Avocado Mixture: In a mixing bowl, combine diced avocado, chopped red onion, cilantro, and olive oil. Toss gently.
  7. Assemble the Dish: Layer the cooked jasmine rice on each plate, top with slices of grilled chicken, and finish with the avocado mix.
  8. Serve and Garnish: Serve with lime wedges on the side for a zesty touch.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 500IUVitamin C: 75mgCalcium: 30mgIron: 2mg

Notes

Enjoy the harmony of flavors in every bite of this vibrant dish.

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