Description
This honey lime chicken avocado rice stack recipe combines zesty citrus flavors, tender chicken, creamy avocado, and fluffy rice into a beautiful, Instagram-worthy stack that tastes even better than it looks. Perfect for meal prep or impressing dinner guests, it delivers restaurant-quality results with simple, everyday ingredients.
Ingredients
For the Honey Lime Chicken:
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 tablespoons honey
- Juice and zest of 2 limes (about ¼ cup juice)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
For the Avocado Rice:
- 2 cups cooked jasmine rice (from about ¾ cup dry rice)
- 2 ripe avocados, diced
- ¼ cup red onion, finely diced
- 2 tablespoons fresh lime juice
- ¼ cup fresh cilantro, chopped
- Salt and pepper to taste
For Assembly and Garnish:
- Extra cilantro leaves
- Lime wedges
- Sliced jalapeños (optional)
- Crumbled cotija cheese (optional, omit for dairy-free)
Instructions
Step 1: Prepare the Honey Lime Marinade
- In a medium bowl, whisk together the honey, lime juice, lime zest, olive oil, minced garlic, cumin, chili powder, salt, and pepper until well combined.
- Place the chicken breasts in a shallow dish or resealable plastic bag. Pour ¾ of the marinade over the chicken, reserving the remaining ¼ for drizzling later.
- Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Step 2: Cook the Chicken
- Remove the chicken from the marinade and discard the used marinade.
- Heat a grill pan or skillet over medium-high heat. Add a small amount of oil if needed.
- Cook the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the outside has nice grill marks.
- Transfer the cooked chicken to a cutting board and let rest for 5 minutes before slicing.
Step 3: Prepare the Avocado Rice
- In a large bowl, gently fold together the cooked jasmine rice, diced avocados, red onion, lime juice, and cilantro.
- Season with salt and pepper to taste. The avocado should slightly coat the rice, creating a creamy texture.
Step 4: Assemble the Stacks
- Using a round mold or cup (a cleaned tuna can with both ends removed works well), place the mold on a plate.
- Fill the bottom third with the avocado rice mixture, pressing down gently.
- Layer sliced honey lime chicken on top of the rice.
- Carefully remove the mold by lifting straight up.
- Drizzle with the reserved honey lime marinade.
- Garnish with fresh cilantro leaves, lime wedges, and optional jalapeño slices or cotija cheese.
Notes
Secret to perfectly moist chicken: Don’t overcook! Use a meat thermometer to ensure the chicken reaches exactly 165°F (74°C).
No mold? No problem! If you don’t have a round mold, you can create a freeform stack or layer the ingredients in a clear glass bowl for a beautiful presentation.
Make ahead tip: Marinate the chicken overnight for even more flavor infusion.
Meal prep hack: Keep the components separate until ready to serve to maintain freshness.
Storage: Store components separately in airtight containers for up to 3 days. Prevent avocado browning by sprinkling extra lime juice on the avocado rice and placing plastic wrap directly on the surface.
- Prep Time: 15
- Cook Time: 15
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 stack
- Calories: 425
- Sugar: 10
- Sodium: 380
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 6
- Protein: 35
- Cholesterol: 85
Keywords: honey lime chicken avocado rice stack recipe, avocado rice, honey lime marinade, healthy chicken dinner, meal prep chicken recipe, gluten free dinner, mexican inspired chicken