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Honey Lime Chicken & Avocado Rice Stack

Zesty Honey Lime Chicken & Avocado Rice Stack to Brighten Dinner

This Honey Lime Chicken & Avocado Rice Stack is a quick, zesty dinner option filled with wholesome ingredients.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces Boneless, skinless chicken breasts Swap with chicken thighs for a juicier result.
  • 1/4 cup Honey Substitute with agave nectar for a vegan option.
  • 2 limes Lime juice Always opt for freshly squeezed for the best taste.
  • 1 lime Lime zest Fresh zest is preferred over pre-packaged options.
  • 2 cloves Minced garlic Garlic powder can be used if fresh isn’t available.
  • 1 teaspoon Ground cumin Switch to chili powder if you prefer a different spice note.
  • Salt and pepper Essential for seasoning; adjust based on your personal preference.
For the Rice Base
  • 1 cup Jasmine rice Consider basmati or brown rice as alternatives.
  • 2 cups Chicken broth Using broth adds richness compared to water.
For the Avocado Mixture
  • 1 piece Diced avocado Guacamole can be used as a quick substitute.
  • 1/4 cup Finely chopped red onion Green onions or shallots can also work.
  • 1/4 cup Fresh cilantro Parsley is a fine replacement if cilantro isn’t your favorite.
  • 1 tablespoon Olive oil Any light oil works here.
For Serving
  • Lime wedges Allow guests to customize their plates with lime.

Equipment

  • grill
  • Mixing bowl
  • Medium saucepan
  • Resealable plastic bag

Method
 

Step-by-Step Instructions for Honey Lime Chicken & Avocado Rice Stack
  1. In a mixing bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until smooth and well-combined.
  2. Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag, coat the chicken, and refrigerate for 30 minutes to 2 hours.
  3. Rinse the jasmine rice under cold water. In a saucepan, bring chicken broth to a boil, stir in rice, cover, reduce heat, and simmer for about 15 minutes.
  4. Preheat your grill to medium-high heat. Grill the marinated chicken for 6-7 minutes on each side until cooked through and reaches 165°F.
  5. Remove the chicken from the grill and let it rest for a few minutes before slicing.
  6. In a bowl, combine diced avocado, red onion, cilantro, and olive oil. Toss until well mixed.
  7. To serve, layer jasmine rice on a plate, top with sliced chicken, and spoon the avocado mixture over the chicken.
  8. Serve with lime wedges and enjoy!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 80mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 700IUVitamin C: 25mgCalcium: 30mgIron: 2mg

Notes

For best results, use fresh ingredients and monitor the cooking temperature carefully.

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