Name: Honey Lime Chicken & Avocado Rice Stack Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 1/4 cup honey; 1/4 cup lime juice (freshly squeezed); 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon ground cumin; Salt and pepper to taste; 1 cup long-grain rice (white or brown); 1 3/4 cups chicken broth or water; 1 ripe avocado, diced; 1/2 cup cherry tomatoes, halved; 1/4 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 1 lime, cut into wedges for serving

Ingredients

2 boneless, skinless chicken breasts

1/4 cup honey

1/4 cup lime juice (freshly squeezed is best)

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon ground cumin

Salt and pepper to taste

1 cup long-grain rice (white or brown)

1 3/4 cups chicken broth or water

1 ripe avocado, diced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

1 lime, cut into wedges for serving

Instructions

Step 1: In a medium bowl, combine the honey, lime juice, olive oil, minced garlic, ground cumin, salt, and pepper. Whisk until well combined.

Step 2: Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over them. Seal the bag or cover the dish, and let the chicken marinate in the refrigerator for at least 30 minutes or up to 4 hours.

Step 3: While the chicken is marinating, cook the rice. In a medium saucepan, bring the chicken broth (or water) to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-20 minutes (or according to package instructions) until the rice is tender and the liquid is absorbed. Once done, fluff the rice with a fork and set aside.

Step 4: Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and discard the leftover marinade. Grill the chicken for about 6-7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (75°C). Remove from grill and let rest for a few minutes.

Step 5: While the chicken rests, prepare the avocado rice mixture. In a large bowl, combine the cooked rice, diced avocado, halved cherry tomatoes, chopped red onion, and fresh cilantro. Gently mix everything together, taking care not to mash the avocado too much.

Step 6: To assemble the stack, slice the grilled chicken into strips. In serving glasses or small bowls, layer the avocado rice mixture at the bottom, followed by the grilled chicken strips. Repeat the layers if your container allows, finishing with the chicken on top.

Step 7: Serve the stacks warm with lime wedges on the side for an extra squeeze of fresh lime juice.

Tips & Variations

For a spicier twist, add a pinch of cayenne pepper or chili flakes to the marinade.

Use brown rice for a nuttier flavor and additional fiber.

Swap grilled chicken with shrimp or tofu to suit your dietary preference.

To save time, marinate the chicken overnight for deeper flavor.

Serve the stack over a bed of mixed greens for a salad-like option.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. The avocado rice mixture is best consumed fresh to avoid browning, but adding a little lime juice helps maintain its color. Reheat the grilled chicken gently in the microwave or a skillet, and serve with freshly prepared avocado rice.

FAQs

Can I prepare this dish ahead of time?

Yes, you can marinate the chicken and cook the rice in advance. However, assemble the avocado rice mixture just before serving to keep the avocado fresh and prevent it from browning.