Description

The Honey Lime Chicken & Avocado Rice Stack is a vibrant and fresh meal with juicy marinated chicken, creamy avocado rice, and customizable toppings, making it perfect for any occasion.

Ingredients

1½ lbs chicken breasts or thighs

3 tbsp honey

Juice + zest of 2 limes

2 tbsp olive oil

2 cloves garlic, minced

1 tsp ground cumin

½ tsp smoked paprika

Salt & black pepper

1 cup jasmine or basmati rice

2 cups water or chicken broth

1 tbsp lime juice

1 tbsp chopped cilantro

Salt to taste

2 ripe avocados, diced

1 tbsp lime juice

Pinch of salt

Optional Toppings: Chopped cilantro, diced tomatoes, crumbled feta or cotija, lime wedges

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Instructions

In a bowl, combine honey, lime juice and zest, olive oil, garlic, cumin, smoked paprika, salt, and pepper. Whisk together until well combined.
Add chicken breasts or thighs to the marinade, coating them thoroughly. Cover and refrigerate for at least 30 minutes (or overnight for more flavor).
While the chicken marinates, prepare the rice. In a medium pot, bring water or chicken broth to a boil. Add the rice, reduce heat to low, and cover. Simmer for about 15-20 minutes until the rice is tender and liquid is absorbed. Stir in lime juice, cilantro, and salt to taste.
In a small bowl, combine diced avocados with lime juice and a pinch of salt. Gently mix and set aside.
Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked.
Slice the cooked chicken into strips.
To assemble the stack, layer the rice, followed by the sliced chicken, and then top with the avocado mixture. Add any optional toppings you prefer, such as cilantro, tomatoes, feta, or lime wedges.
Serve and enjoy!

Notes

Chicken Substitutes: You can use shrimp or tofu as a substitute for chicken. Adjust cooking times accordingly.
Rice Options: Swap jasmine or basmati rice for brown rice or quinoa for a healthier option.
Toppings: Try adding sour cream, guacamole, or a sprinkle of chili flakes for extra flavor.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the microwave or on the stovetop. Add a splash of water or broth to prevent the rice from drying out.

Prep Time: 15 minutes (excluding marinating time)
Cook Time: 25 minutes
Category: Main Course
Method: Grilling, Stovetop
Cuisine: Mexican, Fusion

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 15g
Sodium: 540mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 32g
Cholesterol: 75mg