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Honey Lime Chicken and Avocado Rice Stack

Honey Lime Chicken and Avocado Rice Stack

The Honey Lime Chicken and Avocado Rice Stack is a fresh, vibrant, and satisfying layered dish that combines zesty marinated chicken with creamy avocado and fluffy rice. It’s ideal for meal prep, light dinners, or impressing guests with its colorful, stacked presentation.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 40 minutes
Servings: 2
Course: Appetizer, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Rice:
  • 2 cups jasmine or white rice
  • 3 cups chicken broth
  • 1/4 cup soy sauce
  • 1 tbsp sesame oil
  • 1/4 tsp garlic powder
  • For the Chicken:
  • 1 lb boneless skinless chicken breasts, thinly sliced
  • 1/4 cup honey
  • 1/4 cup lime juice
  • 1/2 tsp grated ginger
  • Salt and pepper to taste
  • For the Stack:
  • 2 ripe avocados sliced
  • Fresh cilantro chopped (for garnish)
  • Extra lime wedges for serving

Method
 

  1. Cook the Rice:
  2. In a medium saucepan, bring the chicken broth to a boil. Add the rice, soy sauce, sesame oil, and garlic powder. Reduce heat to low, cover, and simmer for 20-25 minutes, until the rice is tender and liquid is absorbed. Fluff with a fork and set aside.
  3. Marinate the Chicken:
  4. In a bowl, whisk together honey, lime juice, grated ginger, salt, and pepper. Add the chicken and toss to coat evenly. Marinate for at least 15 minutes (or up to 2 hours for deeper flavor).
  5. Grill the Chicken:
  6. Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for 5-6 minutes per side, or until fully cooked and slightly charred. Let the chicken rest for a few minutes, then slice.
  7. Assemble the Stack:
  8. On each plate, layer a generous serving of rice, followed by avocado slices, and top with sliced chicken. Garnish with fresh cilantro and serve with extra lime wedges for a burst of freshness.

Notes

  • Spice It Up: Add red pepper flakes to the marinade for a bit of heat.
  • Substitutions: Quinoa or couscous can be used instead of rice.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.