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–+ servings
Honey Lime Chicken & Avocado Rice Stack

Honey Lime Chicken & Avocado Rice Stack - Flavor Packed Delight

A vibrant and healthy Honey Lime Chicken & Avocado Rice Stack that’s quick to prepare and sure to impress.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces Boneless, skinless chicken breasts
  • 1/4 cup Honey Maple syrup can be swapped for a vegan option.
  • 2 tablespoons Lime juice Fresh is better but bottled works in a pinch.
  • 1 tablespoon Lime zest Essential for a fragrant citrus aroma.
  • 3 cloves Minced garlic Fresh garlic enhances savory depth.
  • 1 teaspoon Ground cumin Consider smoked paprika for variety.
  • to taste Salt and pepper Crucial for balancing flavors.
For the Rice Base
  • 1 cup Jasmine rice Substitute with basmati or brown rice for a different texture.
  • 2 cups Chicken broth Use vegetable broth for a lighter alternative.
For the Avocado Mix
  • 2 pieces Diced avocado Consider lime juice to prevent browning.
  • 1/4 cup Red onion, finely chopped Opt for green onions for a milder flavor.
  • 1/4 cup Fresh cilantro Feel free to omit if you prefer less pungency.
  • 1 tablespoon Olive oil Substitute with avocado oil for a twist.
For Serving
  • 1 lime Lime wedges Essential for enhancing flavors.

Equipment

  • mixing bowl
  • Grill or Grill Pan
  • Measuring cups
  • Measuring spoons
  • resealable plastic bag

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, and a pinch of salt and pepper until well combined. Set aside.
  2. Place the boneless, skinless chicken breasts into a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes.
  3. Rinse jasmine rice under cold water to remove excess starch. Cook the rice with chicken broth according to the package instructions, about 15-20 minutes.
  4. Preheat your grill or grill pan over medium-high heat for about 5 minutes.
  5. Grill the chicken breasts for 6-7 minutes on each side, or until they reach an internal temperature of 165°F.
  6. In a mixing bowl, combine diced avocado, finely chopped red onion, cilantro, and olive oil. Gently toss to coat.
  7. To assemble, place a scoop of jasmine rice on a plate, layer with sliced grilled chicken, and top with the creamy avocado mix.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 41gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 85mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 600IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

To keep diced avocado fresh, toss it with a little lime juice if preparing ahead. This prevents browning and maintains its lovely color.

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