Description

A quick and flavorful Honey Lime Chicken & Avocado Rice Stack perfect for an irresistible 25-minute dinner. Tender chicken breasts marinated in a zesty honey lime sauce, grilled to perfection, and served atop fluffy jasmine rice with creamy avocado and fresh cilantro, finished with juicy cherry tomatoes for a refreshing touch.

Ingredients

Chicken and 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

Rice and Toppings

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

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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.
Marinate the Chicken: Coat the chicken breasts evenly with the prepared marinade. Cover and let sit for at least 20 minutes to absorb the flavors.
Heat the Cooking Surface: Place a skillet or grill pan over medium-high heat and allow it to heat up thoroughly.
Cook the Chicken: Add the chicken breasts to the hot skillet and cook for 5 to 6 minutes on each side, until the chicken is golden brown on the outside and fully cooked through.
Rest and Slice: Remove the chicken from heat and let it rest for a few minutes to retain its juices. Then slice the chicken into strips.
Prepare Avocado Mixture: In a small bowl, gently toss the diced avocados with a pinch of salt and the chopped fresh cilantro to enhance the flavor.
Assemble the Stack: Place the cooked jasmine rice on a plate or press into a ring mold for a neat presentation.
Add Chicken and Avocado: Layer the sliced chicken breast over the rice, then spoon the avocado mixture on top.
Garnish and Serve: Sprinkle with finely chopped cherry tomatoes if using and drizzle any remaining honey-lime marinade juices over the stack before serving.

Notes

For best flavor, marinate the chicken for at least 20 minutes up to 2 hours.
Use jasmine rice for a fragrant base, or substitute with any white rice of your choice.
If you prefer, grill the chicken outdoors for a smoky flavor instead of cooking on a skillet.
The cherry tomatoes are optional but add a nice fresh burst of sweetness and color.
Leftovers can be stored separately in the fridge for up to 2 days.