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Honey Lime Chicken & Avocado Rice Stack

Honey Lime Chicken & Avocado Rice Stack for Zesty Dinner Bliss

Honey Lime Chicken & Avocado Rice Stack is a vibrant dish that transforms your weeknight meals into a culinary fiesta with sweet, tangy, and creamy notes.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 4 pieces Boneless skinless chicken breasts Opt for easy grilling and a tender bite.
  • 1/4 cup Honey Natural sweetener, can use maple syrup for vegan.
  • 1/4 cup Fresh lime juice Best freshly squeezed for tangy punch.
  • 1 tablespoon Lime zest Enhances citrus profile; use organic.
  • 2 cloves Garlic Minced for depth of flavor.
  • 1 teaspoon Ground cumin Optional for milder spice.
  • 1 teaspoon Salt Essential for seasoning.
  • 1/2 teaspoon Black pepper Essential for seasoning.
For the Rice
  • 1 cup Jasmine rice Fragrant rice, can substitute with brown or basmati.
  • 2 cups Chicken broth Vegetable broth for vegetarian option.
For the Avocado Mix
  • 1 large Avocado Ensure ripe for best flavor.
  • 1/4 cup Red onion Provides sharpness; can use green onions.
  • 1/4 cup Cilantro Fresh herbal notes, omit if not a fan.
  • 1 tablespoon Olive oil Binds avocado mix together.
For Serving
  • 2 pieces Lime wedges Serve for extra citrus burst.

Equipment

  • Medium bowl
  • Saucepan
  • Grill
  • Fine-mesh strainer
  • resealable plastic bag

Method
 

Directions
  1. In a medium bowl, whisk together the honey, lime juice, lime zest, garlic, cumin, salt, and pepper until smooth.
  2. Place the chicken in a resealable bag or shallow dish, pour marinade over, seal, and refrigerate for at least 30 minutes.
  3. Rinse jasmine rice under cold water in a fine mesh strainer. In a saucepan, combine rice and chicken broth, bring to a boil, cover, and simmer for 15 minutes.
  4. Preheat grill to medium-high heat. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F.
  5. Prepare avocado topping by dicing avocado and mixing with red onion, cilantro, and olive oil.
  6. Assemble the stack: plate rice, top with sliced chicken, and add avocado mix.
  7. Serve with lime wedges on the side.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 6gSugar: 8gVitamin A: 5IUVitamin C: 25mgCalcium: 3mgIron: 10mg

Notes

Let the chicken marinate for at least 30 minutes for optimal flavor. Rest chicken for 5 minutes before slicing for juiciness.

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