Tangy Honey Lime Chicken & Avocado Rice Stack
A delightful dish featuring honey-lime marinated chicken served over jasmine rice and topped with creamy avocado, red onion, and cilantro, perfect for weeknight dinners or casual entertaining.
Ingredients
For the Chicken
- 4 pieces Chicken Breasts (boneless, skinless)
- 3 tablespoons Honey (for marinade)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 tablespoon Lime Zest
- 2 cloves Garlic (minced)
- 1 teaspoon Ground Cumin
- Salt, to taste
- Pepper, to taste
- 1 tablespoon Olive Oil (for cooking)
For the Rice
- 1 cup Jasmine Rice (or basmati)
- 2 cups Chicken Broth
To Serve
- 2 pieces Avocado (diced)
- 1 small Red Onion (finely chopped)
- 1/4 cup Fresh Cilantro (chopped)
- 4 pieces Lime Wedges (for garnish)
Instructions
Preparation
- In a bowl mix honey, lime juice, lime zest, minced garlic, ground cumin, salt and pepper to taste. Add the chicken breasts and turn to coat. Let sit at room temperature for 10–15 minutes or refrigerate for up to 2 hours.
Cooking the Rice
- Rinse jasmine rice under cold water. Combine rice and chicken broth in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5–10 minutes.
Searing the Chicken
- Heat olive oil in a large skillet over medium-high heat. Remove excess marinade from chicken, sear chicken for 4–6 minutes per side until browned and cooked through. Optionally, pour the reserved marinade into the pan in the last 2 minutes and spoon over the chicken to glaze.
Resting and Slicing
- Transfer chicken to a cutting board and rest for 5 minutes. Slice into even pieces or keep whole for stacking.
Assembling the Dish
- Dice the avocados, finely chop the red onion, and chop the cilantro. Spoon a mound of jasmine rice on the plate, top with sliced chicken, then scatter avocado, red onion, and cilantro. Garnish with lime wedges.
Notes
For the best flavor and creaminess, use room-temperature avocado. Store any leftover components separately to maintain freshness.