Description

This vibrant and flavorful Tangy Honey Lime Chicken & Avocado Rice Stack combines juicy, marinated grilled chicken breasts with fragrant jasmine rice and a refreshing avocado, red onion, and cilantro mix. This dish offers a perfect balance of sweet, tangy, and savory notes, making it a delightful and healthy meal that’s ideal for lunch or dinner.

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: Gather all your ingredients and ensure the chicken breasts are boneless and skinless for optimal grilling.
Make the Marinade: In a bowl, whisk together the honey, freshly squeezed lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until well combined to create a flavorful marinade.
Marinate the Chicken: Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Ensure the chicken is well coated, then refrigerate and let marinate for 30 minutes up to 2 hours to absorb the flavors.
Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Cook the rice in boiling chicken broth for about 15 minutes or until tender and fluffy, then drain any excess liquid if necessary.
Preheat the Grill: Heat your grill to medium-high. This will ensure a nice sear and perfect cooking temperature for the chicken breasts.
Grill the Chicken: Remove the chicken from the marinade, letting excess drip off, and grill each side for 6–7 minutes or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred and cooked through.
Mix the Avocado: In a bowl, gently combine the diced avocado, finely chopped red onion, fresh cilantro, and olive oil. Mix carefully to keep the avocado pieces intact and fresh.
Assemble the Stack: On each plate, layer a serving of the cooked jasmine rice, top with a grilled chicken breast, and spoon over the avocado mixture to form a beautiful stack.
Serve with Lime Wedges: Garnish each plate with a lime wedge for an extra burst of fresh lime juice to squeeze over the stack before enjoying.

Notes

Marinating the chicken for the full 2 hours will enhance flavor but 30 minutes is sufficient if short on time.
You can substitute chicken breasts with thighs if you prefer a juicier option.
For a spicier kick, add a pinch of chili powder or cayenne to the marinade.
Use fresh lime juice and zest for the best bright, tangy flavor.
Ensure the grill is well-oiled to prevent the chicken from sticking during cooking.
If you don’t have a grill, the chicken can be cooked on a stovetop grill pan or baked in the oven at 400°F (200°C) for about 20 minutes.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Grilling
Cuisine: American

Keywords: Honey Lime Chicken, Grilled Chicken Breast, Avocado Rice Stack, Healthy Chicken Recipe, Summer Grilled Meal