Description

Light, vibrant, and packed with flavor, this Honey Lime Chicken & Avocado Rice Stack is the perfect fresh meal for summer days.

Ingredients

Scale

For the Honey Lime Chicken:

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

For the Rice Stack:

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

For Garnish:

Additional cilantro
Lime wedges
Optional: diced tomatoes, jalapeños, or a dollop of Greek yogurt

Instructions

Step 1:
In a small bowl, whisk together the honey, fresh lime juice, olive oil, minced garlic, chili powder, cumin, paprika, salt, and black pepper.

Step 2:
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure it’s well coated.
Seal and refrigerate for at least 30 minutes (or up to 2 hours if you have time for extra flavor!).

Step 3:
While the chicken marinates, cook your rice according to package instructions. Fluff it with a fork and let it cool slightly. Stir in chopped cilantro, a sprinkle of salt, and pepper. Set aside.

Step 4:
In a small bowl, toss the diced avocado with lime juice to keep it fresh and vibrant. Set aside.

Step 5:
Preheat your grill or stovetop grill pan over medium-high heat.
Remove chicken from marinade and grill for about 5-7 minutes on each side or until fully cooked (internal temperature should reach 165°F).
Let the chicken rest for a few minutes before slicing into thin strips.

Step 6:
To assemble the stack: Start with a generous scoop of the cilantro rice, top with sliced chicken, and add a few spoonfuls of avocado.
Repeat layers if you like to create a “stacked” look.
Garnish with extra cilantro, a squeeze of fresh lime, and any optional toppings you enjoy.

Notes

Don’t over-marinate the chicken — 30 minutes to 2 hours is ideal. Longer can make it too soft due to the acid in lime juice.

Always rest grilled chicken for at least 5 minutes before slicing to lock in juices.

Use ripe, but firm avocados to keep the diced pieces from becoming mushy when stacking.

Prep Time: 15 minutes (plus 30 minutes marinating)
Cook Time: 15 minutes

Nutrition

Calories: 460 kcal
Sodium: 550mg
Protein: 32g

Keywords: Honey Lime Chicken & Avocado Rice Stack