Honey Lime Chicken & Avocado Rice Stack

 

Ingredients

For the Chicken Marinade:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp honey
• Juice of 2 limes
• 2 garlic cloves, minced
• 1 tsp ground cumin
• ½ tsp chili powder
• Salt & black pepper to taste

For the Rice:

• 1 cup jasmine or basmati rice
• 2 cups water
• 1 tbsp fresh lime juice
• ½ tsp salt
• 1 tbsp fresh cilantro, chopped

For Assembly:

• 1 ripe avocado, diced
• 1 small tomato, diced
• ¼ cup red onion, finely diced
• Fresh cilantro (for garnish)
• Lime wedges (optional)

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Instructions

1. Marinate the Chicken:
   In a mixing bowl, whisk together the olive oil, honey, lime juice, minced garlic, cumin, chili powder, salt, and pepper. Add the chicken breasts, coating them evenly. Cover and refrigerate for at least 30 minutes to marinate.
2. Prepare the Rice:
   Rinse the rice under cold water, then cook it with 2 cups of water according to the package directions. Once cooked, fluff with a fork and stir in the lime juice, salt, and chopped cilantro. Set aside.
3. Cook the Chicken:
   Heat a grill pan or skillet over medium heat. Cook the marinated chicken for 5–6 minutes on each side, or until fully cooked and nicely charred. Let it rest for 5 minutes before slicing into thin strips.
4. Make the Avocado Salsa:
   In a small bowl, gently toss together the diced avocado, tomato, red onion, and a pinch of salt.
5. Assemble the Stacks:
   Using a round mold or small bowl, layer the ingredients in this order: a layer of cilantro-lime rice, a spoonful of avocado salsa, and slices of grilled chicken on top. Press gently to hold shape, then carefully lift the mold.
6. Garnish & Serve:
   Top with fresh cilantro, add lime wedges on the side, and serve warm.

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Recipe Notes:

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 2
• Calories per Serving: ~420 kcal