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Honey Lime Chicken Rice Stack Recipe

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4.6 from 91 reviews

This Honey Lime Chicken & Avocado Rice Stack is a vibrant and flavorful grilled dinner featuring juicy marinated chicken breasts, fragrant jasmine rice, and a fresh avocado topping. Perfect for a healthy and satisfying meal, the recipe combines sweet honey, tangy lime, and aromatic spices to create a delicious layering of flavors and textures in an easy-to-assemble stack.

Ingredients

Chicken & Marinade

  • 2 boneless, skinless chicken breasts
  • ¼ cup honey
  • Juice of 2 limes
  • Zest of 1 lime
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • Salt and pepper, to taste

Rice Base

  • 1 cup jasmine rice
  • 2 cups chicken broth (or water + bouillon)

Avocado Topping

  • 1 ripe avocado, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh cilantro, chopped
  • 1 tbsp olive oil
  • Juice of ½ lime (optional, for extra brightness)

Garnish

  • Lime wedges
  • Extra cilantro or chili flakes (optional)

Instructions

  1. Marinate the Chicken: In a mixing bowl, whisk together honey, lime juice, lime zest, garlic, cumin, salt, and pepper until the honey dissolves and forms a glossy marinade. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them, coating evenly. Refrigerate for 30 minutes to 2 hours to allow the flavors to infuse.
  2. Cook the Rice: While the chicken marinates, rinse the jasmine rice under cold water until the water runs clear. Bring the chicken broth to a boil, then add the rice. Cover and reduce heat to low, simmering for 15 minutes or until the liquid is fully absorbed. Remove from heat and let the rice sit covered for 5 minutes before fluffing with a fork. Optionally, add a pinch of lime zest to the rice for extra aroma.
  3. Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Grill each side for 6–7 minutes, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing to keep it juicy. If a grill is unavailable, pan-sear the chicken in a cast-iron skillet with a drizzle of olive oil as a shortcut.
  4. Make the Avocado Mix: In a small bowl, gently combine the diced avocado, finely chopped red onion, fresh cilantro, olive oil, and lime juice. Toss lightly to keep the avocado pieces intact. Season with salt and pepper to taste.
  5. Assemble the Stack: On each plate, spoon a layer of jasmine rice, top with sliced honey-lime chicken, then add a generous spoonful of the avocado mixture. Garnish with lime wedges and extra cilantro or chili flakes as desired.
  6. Serve & Enjoy: Serve immediately while warm and encourage guests to squeeze additional lime juice over their stack for a fresh, zesty finish.

Notes

  • Marinate chicken longer (up to 2 hours) for deeper flavor, but 20 minutes is sufficient in a pinch.
  • You can substitute chicken broth with water and bouillon if preferred.
  • If you don’t have a grill, a cast-iron skillet works well to pan-sear the chicken.
  • Adding lime zest to the rice enhances its aroma and flavor.
  • Adjust the seasoning of the avocado topping to your taste, adding more lime juice or salt as needed.
  • Use fresh lime wedges for an extra burst of citrus when serving.

Find it online: https://ameliameals.com/honey-lime-chicken-rice-stack-recipe/