Honey Lime Chicken & Avocado Rice Stack
A delightful dish that combines the sweetness of honey with zesty lime, creamy avocado, and fluffy rice, perfect for any weeknight dinner.
Ingredients
For the Marinade
- 1/4 cup honey
- 2 limes Juice of 2 limes
- 1 unit Zest of 1 lime
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
For the Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup jasmine rice
- 2 cups chicken broth
For the Avocado Mixture
- 1 unit avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
For Serving
- Lime wedges for serving
Instructions
Preparation
- In a mixing bowl, combine honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper to create the marinade.
- Place the chicken breasts in a resealable plastic bag or shallow dish, pour the marinade over the chicken, seal or cover, and refrigerate for at least 30 minutes, or up to 2 hours.
Cooking
- Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring the chicken broth to a boil, add the rice, cover, and let simmer for about 15 minutes or until tender.
- Preheat a grill or stovetop grill pan over medium-high heat. Remove the chicken from the marinade, let excess marinade drip off, and grill the chicken for about 6-7 minutes per side or until cooked through with an internal temperature of 165°F (75°C). Let the chicken rest for a few minutes before slicing.
- In a bowl, combine diced avocado, red onion, fresh cilantro, and olive oil, and gently mix to combine.
Assembly
- Layer a serving of rice at the base, top with sliced chicken, and then the avocado mixture.
- Serve with lime wedges and additional cilantro for garnish, if desired.
Notes
Marinate the chicken overnight for more flavor. Use a meat thermometer for perfect chicken. Add avocado just before serving to prevent browning.