Description
This Honey Lime Chicken and Avocado Rice Stack is a vibrant and flavorful dish featuring tender marinated chicken, creamy avocado, and zesty lime-infused rice. Perfect for a quick and healthy dinner, this recipe combines sweet honey, fresh lime, and wholesome ingredients to create a beautiful layered presentation that’s both delicious and satisfying.
Ingredients
Marinade and Chicken
- 2 tbsp honey
- Juice and zest of 1 lime
- 1 tbsp olive oil
- 1 lb boneless skinless chicken, cubed
- 1 garlic clove, minced
- Salt & pepper, to taste
Rice Layer
- 2 cups cooked rice (white or brown)
- 1 tbsp lime juice
- 1 tbsp chopped cilantro (optional)
- Salt, to taste
Avocado Layer
- 1–2 ripe avocados, mashed
- Juice of ½ lime
- Salt & pepper, to taste
Instructions
- Marinate the Chicken: In a medium bowl, whisk together honey, lime juice and zest, olive oil, garlic, salt, and pepper. Add the cubed chicken and toss to coat thoroughly. Cover and refrigerate for 15–30 minutes to allow the flavors to develop.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken and sear undisturbed for 2–3 minutes to develop a nice crust. Stir and continue cooking for another 6–8 minutes until the chicken is cooked through and reaches an internal temperature of 165°F. Remove from heat and let it rest.
- Prepare the Rice: Fluff the warm cooked rice with a fork. Stir in lime juice, a pinch of salt, and chopped cilantro if using. Keep the rice warm for assembly.
- Mash the Avocado: In a bowl, mash the avocados gently with lime juice, salt, and pepper. Avoid overmixing to maintain a creamy texture with some chunks.
- Assemble the Stack: Using a ring mold or ramekin placed on a plate, layer the rice first, followed by the mashed avocado, and finally the cooked chicken on top. Press gently to compact the layers, then carefully lift the mold. Serve immediately while warm.
Notes
- Make it vegetarian by swapping chicken with sautéed mushrooms or crispy tofu.
- Great for meal prep: layer in jars and store for up to 3 days in the refrigerator.
