Description
Honey Lime Chicken & Avocado Rice Stack is a vibrant and flavorful dish featuring tender grilled chicken marinated in a zesty honey lime sauce, served atop fluffy jasmine rice and topped with a fresh avocado, red onion, and cilantro mix. This balanced meal combines sweet, tangy, and savory flavors with creamy textures for a delightful and nutritious plate perfect for lunch or dinner.
Ingredients
Scale
For the Chicken Marinade
- 2 boneless, skinless chicken breasts
- 1/4 cup honey
- Juice of 2 limes
- Zest of 1 lime
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
For the Rice
- 1 cup jasmine rice
- 2 cups chicken broth
For the Avocado Topping
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
For Serving
- Lime wedges
- Additional cilantro for garnish (optional)
Instructions
- Prepare the Marinade: In a mixing bowl, combine honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper. Mix well to form the marinade.
- Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover, then refrigerate for at least 30 minutes, up to 2 hours, to allow flavors to infuse.
- Cook the Rice: Rinse the jasmine rice under cold water until water runs clear. In a medium saucepan, bring the chicken broth to a boil. Add the rice, cover, and reduce heat to simmer for about 15 minutes or until the rice is tender and the liquid fully absorbed.
- Grill the Chicken: Preheat a grill or stovetop grill pan over medium-high heat. Remove chicken from marinade, letting excess drip off, then place it on the grill.
- Cook Until Done: Grill chicken for approximately 6-7 minutes per side until fully cooked and internal temperature reaches 165°F (75°C). Remove from grill and let rest for a few minutes before slicing thinly.
- Prepare Avocado Mixture: In a bowl, gently mix diced avocado, finely chopped red onion, chopped fresh cilantro, and olive oil to evenly combine.
- Assemble the Stack: Place a serving of cooked jasmine rice on the plate as the base. Layer sliced grilled chicken over the rice, then top with the fresh avocado mixture.
- Serve and Garnish: Serve each stack with lime wedges on the side and additional cilantro if desired for a fresh finish.
Notes
- For extra flavor, allow the chicken to marinate for the full 2 hours.
- You can substitute chicken breasts with thighs for a juicier texture.
- Use brown jasmine rice for a healthier, higher fiber option, adjusting cooking time accordingly.
- Make sure to let the grilled chicken rest after cooking to retain its juices.
- If you prefer a spicy kick, add a pinch of chili flakes or chopped jalapeño to the avocado mixture.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling, Simmering
- Cuisine: American with Latin influences
Nutrition
- Serving Size: 1 stack
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 75 mg
Keywords: Honey Lime Chicken, Avocado Rice Stack, Grilled Chicken Recipe, Easy Weeknight Dinner, Healthy Chicken Marinade
