Honey Lime Chicken & Avocado Rice Stack

Honey Lime Chicken & Avocado Rice Stack

This Honey Lime Chicken & Avocado Rice Stack is a flavorful, colorful dish that's quick to prepare in just 25 minutes, perfect for weeknight dinners or special occasions.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 540

Ingredients Method Notes

Ingredients

For the Marinade

2 tablespoons olive oil
2 limes zest and juice of
2 tablespoons honey
2 cloves garlic, minced
1/2 teaspoon ground cumin
Salt and black pepper, to taste

For the Stack

2 pieces boneless, skinless chicken breasts
2 cups cooked white or jasmine rice
2 ripe avocados diced
1 tablespoon fresh cilantro, chopped
1/2 cup cherry tomatoes, finely chopped (optional)

Method

Preparation

In a bowl, whisk together olive oil, lime zest, lime juice, honey, garlic, cumin, salt, and black pepper.
Coat the chicken breasts evenly with the marinade and let sit for at least 20 minutes.

Cooking

Heat a skillet or grill pan over medium-high heat.
Cook the chicken for 5–6 minutes per side until golden and fully cooked.
Remove from heat, let rest briefly, then slice into strips.

Assembly

In a small bowl, gently toss the diced avocado with a pinch of salt and chopped cilantro.
To assemble, layer cooked rice onto a plate or into a ring mold.
Top with sliced chicken, then the avocado mixture, and finish with cherry tomatoes if using.
Drizzle with any remaining honey-lime juices.

Notes

To store leftovers, place the assembled stack in an airtight container in the refrigerator. It will stay fresh for up to 2 days. For best results, store components separately. Try adding chili powder or cayenne pepper to the marinade for extra kick. Substitute chicken with shrimp or tofu if desired.