Go Back
–+ servings
Honey Lime Chicken & Avocado Rice Stack

Honey Lime Chicken & Avocado Rice Stack for Easy Weeknight Dinners

This Honey Lime Chicken & Avocado Rice Stack is a delightful dish combining zesty flavors with healthy ingredients, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces boneless, skinless chicken breasts Primary protein source; turkey or firm tofu can also work nicely.
  • 1/4 cup honey Adds natural sweetness; agave syrup is a great substitute.
  • 2 limes juiced Provides zesty tartness.
  • 1 lime zested Amplifies lime flavor.
  • 2 cloves minced garlic Introduces aromatic savory depth.
  • 1 teaspoon ground cumin Infuses warm, earthy notes.
  • 1 teaspoon salt Essential for seasoning.
  • 1 teaspoon black pepper Essential for seasoning.
For the Rice Base
  • 1 cup jasmine rice The fragrant foundation of the dish.
  • 2 cups chicken broth Adds flavor and moisture.
For the Avocado Topping
  • 1 medium diced avocado Offers a creamy texture and healthy fats.
  • 1/4 cup finely chopped red onion Adds crunch and color.
  • 1/4 cup fresh cilantro Brings herbal freshness.
  • 2 tablespoons olive oil Binds the avocado mix.
  • 1 lime wedges Perfect for serving.

Equipment

  • grill
  • medium bowl
  • Mixing Bowl
  • Medium saucepan
  • resealable plastic bag

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper. Whisk until smooth.
  2. Place the chicken breasts into a resealable plastic bag. Pour the marinade over the chicken, seal the bag, and refrigerate for at least 30 minutes.
  3. Rinse jasmine rice under cold water until the water runs clear. In a saucepan, bring chicken broth to a boil, add rice, stir, cover, and reduce heat to low. Simmer for 15 minutes.
  4. Preheat grill to medium-high heat (around 400°F / 200°C). Grill the chicken for 6-7 minutes on each side until cooked through.
  5. In a mixing bowl, combine diced avocado, red onion, cilantro, and olive oil. Gently toss until mixed.
  6. Layer jasmine rice on plates, top with sliced grilled chicken, and spoon avocado mixture over the chicken.
  7. Garnish with lime wedges and cilantro. Serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 400mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 400IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Allow the chicken to marinate for at least 30 minutes for maximum flavor. Store leftovers in the fridge for up to 3 days.

Tried this recipe?

Let us know how it was!