Q: Can I bake the chicken instead of grilling it?

A: Absolutely! If you prefer baking, simply place the marinated chicken breasts on a baking sheet and cook at 400°F (200°C) for about 20-22 minutes, depending on the thickness. Ensure the internal temperature reaches 165°F for safe consumption.

Q: How long will the Honey Lime Chicken and Avocado Rice Stack stay fresh?

A: While the dish is best enjoyed immediately, you can store the components separately in the refrigerator for up to 2 days. The rice and chicken can be reheated, but the avocado is best when fresh. If stored, keep the avocado in an airtight container to prevent browning.

Q: What can I use instead of cilantro?

A: If you’re not a fan of cilantro, feel free to substitute it with parsley, basil, or even green onions for a milder flavor that still adds a touch of freshness to the dish.

Q: Can I make the Honey Lime Chicken and Avocado Rice Stack ahead of time?

A: Yes! You can prepare the rice and grill the chicken ahead of time. Store them separately in the fridge and assemble the stack just before serving. The avocado can be prepared right before assembly to ensure it stays fresh.

Honey Lime Chicken and Avocado Rice Stack – 5 Easy Steps to Make

Name: Honey Lime Chicken and Avocado Rice Stack
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 2 tablespoons honey; 2 tablespoons fresh lime juice; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 teaspoon chili powder; 1 teaspoon cumin; ½ teaspoon paprika; ½ teaspoon salt; ¼ teaspoon black pepper; 2 cups cooked jasmine or basmati rice (cooled slightly); 1 large ripe avocado, diced; 1 tablespoon lime juice (for avocado); 2 tablespoons chopped cilantro; ¼ teaspoon salt; ¼ teaspoon black pepper; Additional cilantro for garnish; Lime wedges for garnish; Optional: diced tomatoes, jalapeños, or a dollop of Greek yogurt

Description

This Honey Lime Chicken and Avocado Rice Stack is a refreshing, vibrant, and healthy summer meal. Featuring grilled chicken glazed in a sweet-tart honey-lime marinade, creamy avocado, and fluffy rice, this dish offers a perfect balance of flavors and textures, making it ideal for casual get-togethers or light dinners.

Ingredients

Scale

2 boneless, skinless chicken breasts
2 tablespoons honey
2 tablespoons fresh lime juice
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
2 cups cooked jasmine or basmati rice (cooled slightly)
1 large ripe avocado, diced
1 tablespoon lime juice (for avocado)
2 tablespoons chopped cilantro
¼ teaspoon salt
¼ teaspoon black pepper
Additional cilantro for garnish
Lime wedges for garnish
Optional: diced tomatoes, jalapeños, or a dollop of Greek yogurt

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Instructions

In a small bowl, whisk together honey, fresh lime juice, olive oil, minced garlic, chili powder, cumin, paprika, salt, and black pepper.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 30 minutes (up to 2 hours for more flavor).
While the chicken marinates, cook rice according to package instructions. Fluff with a fork and allow it to cool slightly. Stir in chopped cilantro, salt, and pepper.
Dice the avocado and toss with lime juice to keep it fresh. Set aside.
Preheat your grill or stovetop grill pan over medium-high heat. Grill the marinated chicken for about 5-7 minutes on each side, or until the internal temperature reaches 165°F. Let the chicken rest for a few minutes before slicing.
To assemble the stack, start with a layer of cilantro rice, then add sliced chicken and spoonfuls of avocado. Repeat layers as desired. Garnish with cilantro, fresh lime, and optional toppings like diced tomatoes or Greek yogurt.

Notes

Don’t over-marinate the chicken—30 minutes to 2 hours is ideal. Any longer could make the chicken too soft due to the lime’s acidity.
Always rest grilled chicken for at least 5 minutes to lock in juices before slicing.
Use ripe, but firm avocados for the best texture in the stack.
This recipe can be easily meal prepped by cooking extra chicken and rice in advance.
If using the rice mold for a fancier presentation, ensure even layers for a clean stack.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 stack
Calories: 460 kcal
Sugar: 15g
Sodium: 550mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 4g
Protein: 32g
Cholesterol: 70mg