Introduction

This Honey Lime Chicken & Avocado Rice Stack is a vibrant and flavorful dish perfect for a fresh and satisfying meal. Juicy grilled chicken glazed with a sweet and tangy honey-lime marinade pairs beautifully with creamy avocado and fragrant jasmine rice. It’s simple to prepare and makes an impressive presentation for any dinner.

The dish is composed of three main layers arranged in a neat stack on a square white plate set on a white marbled surface. The bottom layer is white rice with a soft texture, visible individual grains creating a firm base. The middle layer consists of chunky avocado pieces with a vibrant green color, mixed with small bits of red onion, adding some purple hues and texture contrast. The top layer features a grilled piece of salmon with a glossy, dark brown caramelized crust, garnished with fresh green cilantro leaves. Two lime wedges with bright green skin and juicy, pale green interior rest on top of the salmon. Scattered around the plate are small bits of red onion, cilantro, and a drizzle of brown sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts

1⁄4 cup honey

Juice of 2 limes

Zest of 1 lime

2 cloves garlic, minced

1 teaspoon ground cumin

Salt and pepper to taste

1 cup jasmine rice

2 cups chicken broth

1 avocado, diced

1⁄4 cup red onion, finely chopped

1⁄4 cup fresh cilantro, chopped

1 tablespoon olive oil

Lime wedges, for serving

Instructions

Step 1: In a mixing bowl, combine honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper to make the marinade.

Step 2: Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes, up to 2 hours.

Step 3: Rinse the jasmine rice under cold water until clear. In a medium saucepan, bring chicken broth to a boil. Add the rice, cover, and simmer for about 15 minutes or until tender and liquid is absorbed.

Step 4: Preheat a grill or stovetop grill pan to medium-high heat. Remove chicken from the marinade, letting excess drip off, then place on the grill.

Step 5: Grill chicken for 6-7 minutes per side until fully cooked (internal temperature 165°F/75°C). Remove and let rest for a few minutes before slicing.

Step 6: In a bowl, gently mix diced avocado, red onion, cilantro, and olive oil to combine evenly.

Step 7: To serve, layer a portion of rice on the plate, top with sliced chicken, then spoon the avocado mixture over. Garnish with lime wedges and extra cilantro if desired.

Tips & Variations

For extra flavor, marinate the chicken overnight. If you prefer a spicier kick, add a pinch of chili powder or cayenne to the marinade.

Swap jasmine rice for brown rice or quinoa for a nuttier texture and extra nutrients.

If fresh limes aren’t available, bottled lime juice can be used, though fresh zest adds the best brightness.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay juicy. Adjust grilling time to about 5-6 minutes per side, depending on thickness.

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer and ensure the internal temperature reaches 165°F (75°C). The chicken should also be no longer pink inside and juices should run clear.