Go Back
–+ servings
Honey Lime Chicken & Avocado Rice Stack

Honey Lime Chicken & Avocado Rice Stack for Zesty Flavor Lovers

A vibrant Honey Lime Chicken & Avocado Rice Stack recipe that bursts with zesty flavors, perfect for dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Boneless, Skinless Chicken Breasts Thighs or turkey can be used for variety.
  • 1/4 cup Honey Maple syrup works as a vegan substitute.
  • 2 Juice Limes Freshly squeezed juice is best for flavor.
  • 1 Zest Lime You can use lemon zest as an alternative.
  • 2 cloves Minced Garlic Adjust to taste preferences.
  • 1 teaspoon Ground Cumin Omit if looking for a milder taste.
  • to taste Salt and Pepper Adjust according to liking.
For the Rice
  • 1 cup Jasmine Rice Substitute with basmati if preferred.
  • 2 cups Chicken Broth A vegetable broth works wonders for a vegetarian option.
For the Avocado Mix
  • 1 cup Diced Avocado Swap with diced mango for a fruity twist.
  • 1/4 cup Finely Chopped Red Onion Green onions are a great substitute.
  • 2 tablespoons Fresh Cilantro Omit if not a fan.
  • 1 tablespoon Olive Oil Can use avocado oil instead.
For Serving
  • 4 Lime Wedges Serve on the side for an extra burst of acidity.

Equipment

  • Mixing bowl
  • grill
  • Pot
  • cutting board

Method
 

Step-by-Step Instructions
  1. Prepare the Marinade: In a mixing bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until well combined.
  2. Marinate the Chicken: Coat the boneless, skinless chicken breasts in the honey lime marinade and let it marinate for at least 30 minutes, up to 2 hours for better results.
  3. Cook the Jasmine Rice: Rinse jasmine rice under cold water and boil with chicken broth for 15 minutes until fluffy.
  4. Grill the Chicken: Preheat grill to medium-high heat, cook marinated chicken for 6-7 minutes on each side until internal temperature reaches 165°F.
  5. Let Chicken Rest: Transfer grilled chicken to a cutting board, let it rest for 5 minutes.
  6. Make the Avocado Mix: Combine diced avocado, red onion, cilantro, and olive oil in a bowl.
  7. Assemble the Dish: Layer jasmine rice, sliced chicken, and top with avocado mixture.
  8. Serve and Garnish: Serve with lime wedges and additional cilantro if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 38gProtein: 36gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 9gVitamin A: 400IUVitamin C: 25mgCalcium: 40mgIron: 3mg

Notes

This dish is ideal for a quick dinner that's sure to impress!

Tried this recipe?

Let us know how it was!