Description

This Honey Lime Chicken & Avocado Quinoa Stack is a fresh, vibrant, and healthy dinner perfect for busy weeknights. Featuring juicy grilled chicken marinated in a tangy honey-lime sauce, fluffy quinoa, and a refreshing avocado and tomato topping, this meal combines bright flavors and wholesome ingredients in an easy-to-make layered dish.

Ingredients

For the Honey Lime Chicken Marinade

2 boneless, skinless chicken breasts
2 tablespoons honey
2 tablespoons fresh lime juice
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon ground cumin
Salt and black pepper, to taste

For the Quinoa

1 cup quinoa, rinsed
2 cups water or chicken broth

For the Avocado Topping

2 ripe avocados, diced
1/2 cup cherry tomatoes, diced
2 tablespoons chopped fresh cilantro
Salt and black pepper, to taste

Optional

Lime wedges for serving

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Instructions

Make the Honey Lime Marinade: In a small bowl, whisk together honey, fresh lime juice, olive oil, minced garlic, ground cumin, salt, and black pepper until well combined to create a flavorful marinade.
Marinate the Chicken: Place the boneless, skinless chicken breasts in a shallow dish and coat them evenly with the prepared honey-lime marinade. Cover and let them marinate for at least 20 minutes to absorb the vibrant flavors.
Cook the Quinoa: Bring 2 cups of water or chicken broth to a boil in a saucepan. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and fluff the quinoa with a fork; set aside.
Grill the Chicken: Heat a grill pan or skillet over medium heat. Cook the marinated chicken breasts for 5 to 6 minutes per side until they develop a golden crust and are cooked through. Once done, remove from the heat and slice the chicken into strips.
Prepare the Avocado Topping: In a bowl, gently combine the diced avocados, cherry tomatoes, and chopped fresh cilantro. Season lightly with salt and freshly ground black pepper to taste, mixing carefully to keep the avocado intact.
Assemble the Stack: On each plate, layer a generous portion of quinoa, top with the sliced grilled chicken, and finish with the avocado and tomato mixture. Serve immediately with lime wedges on the side for an extra burst of citrus if desired.

Notes

Marinate the chicken longer for deeper flavor, up to 2 hours refrigerated.
Use chicken broth instead of water when cooking quinoa for extra flavor.
For a spicier kick, add a pinch of cayenne pepper or chili flakes to the marinade.
This dish can be made gluten-free when using certified gluten-free quinoa and broth.
Leftovers store well refrigerated for up to 2 days; reheat chicken separately to maintain texture.