Description

This Honey Lime Chicken & Avocado Rice Stack is a vibrant and delicious 25-minute dinner featuring tender, marinated chicken breasts grilled to perfection, layered over fluffy jasmine rice, and topped with fresh avocado and cherry tomatoes. The honey-lime marinade adds a perfect balance of sweetness and tang, making this dish both satisfying and refreshing.

Ingredients

Chicken Marinade

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

Main Ingredients

2 cups cooked white or jasmine rice
2 ripe avocados, diced
1 tablespoon fresh cilantro, chopped
1/2 cup cherry tomatoes, finely chopped (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Marinade: In a bowl, whisk together olive oil, lime zest, lime juice, honey, minced garlic, ground cumin, salt, and black pepper until well combined to create the flavorful marinade.
Marinate the Chicken: Coat the chicken breasts evenly with the prepared marinade. Let them sit for at least 20 minutes to allow the flavors to penetrate the meat deeply.
Heat the Cooking Surface: Preheat a skillet or grill pan over medium-high heat to get it hot enough for searing the chicken.
Cook the Chicken: Place the marinated chicken breasts in the skillet or grill pan and cook for 5–6 minutes on each side until the chicken is golden brown and cooked through.
Rest and Slice: Remove the chicken from the heat and let it rest briefly to retain its juices, then slice the chicken into strips for stacking.
Prepare the Avocado Mix: In a small bowl, gently toss the diced avocado with a pinch of salt and freshly chopped cilantro to add freshness and flavor.
Assemble the Stack – Rice Layer: Begin by layering the cooked rice onto a plate or into a ring mold to form the base of the stack.
Assemble the Stack – Chicken Layer: Top the rice with the sliced chicken, arranging it neatly.
Finish the Stack: Add the avocado mixture on top of the chicken, then sprinkle the finely chopped cherry tomatoes over the stack if using, and drizzle any remaining honey-lime marinade over everything for extra flavor.

Notes

For best results, allow the chicken to marinate for at least 20 minutes but no more than 2 hours to prevent the acid from breaking down the meat too much.
Using a ring mold makes the stacking presentation neat and impressive, but you can also layer it freely on the plate.
You can substitute chicken breasts for thighs if preferred; cooking times may slightly vary.
Use jasmine rice for a fragrant, slightly sticky texture that complements the dish well.
Leftover honey-lime marinade can be warmed and drizzled over the finished dish for added moisture and flavor.
This dish pairs beautifully with a light green salad or steamed vegetables for a balanced meal.