Description

This Honey Lime Chicken Avocado Rice Stack recipe offers a delicious balance of sweet, tangy, and savory flavors. It features tender, marinated honey lime chicken layered with creamy avocado and zesty cilantro lime rice, creating a visually appealing and satisfying meal.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts or thighs
3 tablespoons honey
2 tablespoons fresh lime juice (from 1–2 limes)
1 tablespoon olive oil, plus more for cooking
1 teaspoon lime zest
1 clove garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon chili powder (optional)
Salt and freshly ground black pepper to taste
1 cup uncooked long-grain white rice
1.5 cups water or chicken broth
1 tablespoon olive oil or butter
1/2 teaspoon salt, or to taste
2 tablespoons fresh cilantro, chopped (for garnish, optional)
2 ripe avocados, medium to large
1 tablespoon fresh lime juice
2 tablespoons fresh cilantro, chopped
1/4 teaspoon salt, or to taste
Pinch of black pepper
Pinch of red pepper flakes (optional)
Extra fresh cilantro sprigs (for garnish)
Lime wedges (for garnish)
Sriracha or your favorite hot sauce (for garnish)
Crumbled tortilla chips or toasted pepitas (for garnish)

Instructions

Prepare the Honey Lime Chicken Marinade: In a medium bowl, whisk together honey, 2 tablespoons lime juice, 1 tablespoon olive oil, lime zest, minced garlic, cumin, chili powder (if using), salt, and pepper.
Marinate the Chicken: Place chicken in the marinade, ensuring it’s fully coated. Refrigerate for at least 30 minutes, or up to 4 hours.
Cook the Chicken: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken for 5-7 minutes per side until cooked through (165°F/74°C). Rest for 5-10 minutes, then slice or dice.
Prepare the Cilantro Lime Rice: Rinse rice. Sauté rinsed rice in a saucepan with 1 tablespoon olive oil or butter for 1-2 minutes. Add chicken broth and 1/2 teaspoon salt. Bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes. Let rest, then fluff with a fork. Stir in 2 tablespoons lime juice and 1/4 cup cilantro.
Prepare the Creamy Avocado Layer: Mash avocados in a bowl. Stir in 1 tablespoon lime juice, 2 tablespoons cilantro, 1/4 teaspoon salt, pepper, and optional red pepper flakes.
Assemble the Stacks: Place a lightly oiled food ring mold on a serving plate. Press 1/2 to 3/4 cup cilantro lime rice into the bottom. Layer with 1/4 to 1/2 cup avocado mixture. Top with 1/2 to 3/4 cup sliced honey lime chicken.
Unmold and Garnish: Carefully lift the mold. Garnish with extra cilantro and lime wedges. Serve immediately.

Notes

For best flavor, marinate the chicken for 2-4 hours.
Do not marinate chicken for more than 6 hours.
Resting the chicken after cooking is crucial for tenderness.
Do not lift the lid while the rice is simmering.
The avocado layer is best made fresh to prevent browning.
A food ring mold helps create neat stacks, but free-form stacking is also an option.
Leftovers are best stored and reheated as separate components.

Prep Time: 25 Minutes
Cook Time: 30 Minutes
Category: Main Course
Method: Pan-Frying, Simmering
Cuisine: American

Nutrition

Serving Size: 1 stack
Calories: Approximately 750-850 kcal (estimate)
Sugar: Approximately 20-30g (estimate)
Sodium: Approximately 700-900mg (estimate)
Fat: Approximately 35-45g (estimate)
Saturated Fat: Approximately 8-12g (estimate)
Unsaturated Fat: Approximately 25-35g (estimate)
Trans Fat: 0g (estimate)
Carbohydrates: Approximately 60-70g (estimate)
Fiber: Approximately 8-12g (estimate)
Protein: Approximately 40-50g (estimate)
Cholesterol: Approximately 100-150mg (estimate)

Keywords: Tangy Honey Lime Chicken, honey lime chicken, tangy chicken, lime chicken, honey chicken, avocado rice, cilantro lime rice, chicken stack, easy chicken recipe, quick chicken dinner