Tangy Honey Lime Chicken & Avocado Rice Stack Recipe
A vibrant and flavorful dish featuring tender grilled honey lime marinated chicken breasts served atop fragrant jasmine rice and topped with a fresh avocado, red onion, and cilantro mix. This healthy and easy-to-make stack combines tangy, sweet, and savory elements with creamy avocado for a delightful meal perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour (including marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken Marinade
- 4 pieces Chicken Breasts (boneless, skinless)
- 3 tablespoons Honey
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 tablespoon Lime Zest
- 2 cloves Garlic (minced)
- 1 teaspoon Ground Cumin
- Salt, to taste
- Pepper, to taste
Rice
- 1 cup Jasmine Rice (or basmati)
- 2 cups Chicken Broth
Avocado Mix
- 2 pieces Avocado (diced)
- 1 small Red Onion (finely chopped)
- 1/4 cup Fresh Cilantro (chopped)
- 1 tablespoon Olive Oil
Garnish
- 4 pieces Lime Wedges
Instructions
- Preparation: Ensure all ingredients are ready and measured. This sets the stage for a smooth cooking process.
- Make the Marinade: In a bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until fully combined to create a tangy, sweet marinade.
- Marinate the Chicken: Place the chicken breasts in a resealable bag or dish and pour the marinade over them. Seal and refrigerate for at least 30 minutes, up to 2 hours, allowing the flavors to infuse into the meat.
- Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a pot, bring chicken broth to a boil, add the rice, reduce the heat to low, cover, and simmer for about 15 minutes until tender and liquid is absorbed.
- Preheat the Grill: Heat your grill to medium-high. Once hot, place the marinated chicken breasts on the grill.
- Grill the Chicken: Cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F (75°C) and grill marks form, indicating it is cooked through but still juicy.
- Mix the Avocado: In a bowl, gently combine diced avocado, finely chopped red onion, chopped cilantro, and olive oil. Mix carefully to maintain avocado texture while evenly coating with the olive oil and herbs.
- Assemble the Stack: On each serving plate, layer a scoop of cooked rice, top with a grilled chicken breast, then spoon the avocado mixture generously over the chicken.
- Serve with Lime Wedges: Garnish with lime wedges on the side for extra zing if desired. Serve immediately to enjoy the fresh, vibrant flavors.
Notes
- Marinate chicken for 30 minutes minimum, but for best flavor, marinate up to 2 hours.
- Rinsing the rice is important for fluffy, non-sticky grains.
- Use fresh lime juice and zest to maximize tangy flavor.
- Ensure the grill is properly heated before cooking for better searing.
- You can substitute chicken broth with vegetable broth for a milder taste.
- Serve immediately to enjoy the avocado mix at its best freshness without browning.
Keywords: Honey Lime Chicken, Grilled Chicken, Avocado Rice Stack, Healthy Chicken Recipe, Summer Grilling, Easy Dinner, Tangy Chicken
