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Honey Lime Chicken and Avocado Rice Stack

Close-up of a perfectly stacked honey lime chicken & avocado rice stack, featuring glazed chicken slices over avocado and cilantro rice.
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Create a stunning and flavorful Honey Lime Chicken and Avocado Rice Stack. This recipe features juicy, sweet and tangy chicken served over creamy, fresh avocado rice for a perfect weeknight dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1/4 cup honey
  • 1/4 cup lime juice (about 2 limes)
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked white rice, cooled
  • 1 large ripe avocado
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/4 cup water or chicken broth
  • Optional: Lime wedges for serving

Instructions

  1. Prepare the chicken marinade: In a bowl, whisk together the honey, 1/4 cup lime juice, soy sauce, olive oil, minced garlic, cumin, salt, and pepper.
  2. Place the chicken breasts in a resealable bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for glazing. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.
  3. Cook the chicken: Heat a large skillet over medium-high heat. Remove chicken from the marinade, letting excess drip off. Cook the chicken for 5-7 minutes per side, until cooked through (internal temperature reaches 165°F).
  4. During the last 2 minutes of cooking, brush the reserved marinade over the chicken to create a sticky glaze. Remove chicken from the skillet and let it rest for 5 minutes before slicing against the grain.
  5. Make the avocado rice: In a food processor, combine the cooled cooked rice, avocado, chopped cilantro, 1 tablespoon lime juice, 1/2 teaspoon salt, and water or broth. Pulse until the mixture is creamy but still has some texture, like a thick pesto. Add more liquid if needed to reach a spreadable consistency.
  6. Assemble the stack: Place a ring mold (or use a clean can with both ends removed) on each serving plate. Spoon a layer of avocado rice into the mold and press down gently.
  7. Top the rice layer with slices of the honey lime chicken. Carefully remove the mold. Repeat for additional servings. Serve immediately with extra lime wedges.

Notes

  • You can cook the chicken on an outdoor grill for a smoky flavor; brush with the glaze during the last few minutes of grilling.
  • For a make ahead chicken option, cook the chicken and store it sliced in the refrigerator for up to 3 days. Prepare the avocado rice just before serving for the best color.
  • This recipe works well with chicken thighs if you prefer dark meat. Adjust cooking time accordingly.

Nutrition

Find it online: https://kitchenuser.net/honey-lime-chicken-avocado-rice-stack/