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Honey Lime Chicken and Avocado Rice Stack

This honey lime chicken and avocado rice stack is a bright, zesty, and nourishing meal layered with citrus-marinated chicken, fluffy rice, and creamy avocado. It’s quick to make, perfect for weeknights, and guaranteed to wow your family with fresh flavor and satisfying texture!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American, Mexican
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients:
  • 4 boneless skinless chicken breasts
  • 1/4 cup honey
  • 3 tablespoons lime juice freshly squeezed
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • Salt and black pepper to taste
  • 2 cups cooked jasmine rice
  • 2 ripe avocados sliced
  • 1 tablespoon chopped fresh cilantro
Optional Add-ins:
  • Red pepper flakes for heat
  • Lime zest for extra punch
  • Black beans for more protein
  • Cherry tomatoes for freshness
  • Cotija cheese for a salty kick

Equipment

  • Large skillet or cast iron pan
  • Mixing bowls
  • Cutting board and knife
  • Measuring spoons and cups
  • Tongs or spatula

Method
 

  1. In a small bowl, whisk honey, lime juice, olive oil, garlic, salt, and pepper.
  2. Place chicken breasts in a resealable bag and pour in the marinade. Let rest for 20 minutes (or overnight if you have time).
  3. Heat a skillet over medium-high heat. Cook chicken for 6–7 minutes per side until golden and cooked through.
  4. While chicken cooks, prepare jasmine rice and slice avocados.
  5. To assemble: Place a serving of rice at the base, top with sliced chicken, then layer avocado slices neatly over the chicken.
  6. Sprinkle with cilantro and optional toppings like lime zest or cotija cheese.
  7. Serve immediately and enjoy the colorful stack!

Notes

Honey Lime Chicken and Avocado Rice Stack – Helpful Tips

Cooking Tips & Techniques
  • Marinate the chicken in honey, lime juice, garlic, and olive oil for at least 30 minutes (or overnight) to lock in flavor.
  • Sear chicken in a hot skillet or grill pan for that golden caramelized crust.
  • Fluff the rice with a fork after cooking and mix in a little lime zest for extra brightness.
  • Slice avocado right before serving to keep it fresh and green—squeeze a little lime juice on top to prevent browning.
  • Build the stack using a food ring mold (or a clean mason jar lid) for that perfect layered presentation.
Serving Suggestions
  • Serve with a side of roasted corn or black beans for a Tex-Mex touch.
  • Drizzle with extra honey-lime dressing for a sweet and tangy pop.
  • Add a sprinkle of fresh cilantro and cotija cheese for extra flavor.
  • For a heartier meal, top with a fried egg for a brunch-style twist.
  • Pair with a refreshing agua fresca or iced tea.
Make-Ahead & Storage
  • Make-Ahead: Cook rice and chicken up to 2 days in advance; assemble stacks just before serving.
  • Refrigerator: Store components separately in airtight containers for 3–4 days.
  • Freezer: Freeze cooked chicken and rice (not avocado) for up to 2 months.
  • Reheat: Warm chicken and rice in a skillet or microwave, then top with fresh avocado when serving.
Tasty Variations to Try
  • Spicy Honey Lime Chicken Stack: Add chili flakes or jalapeños for heat.
  • Tropical Version: Add diced mango or pineapple between layers.
  • Quinoa Swap: Replace rice with quinoa for a protein-packed base.
  • Low-Carb Option: Use cauliflower rice instead of regular rice.
  • Southwest Style: Add black beans, corn, and salsa for a burrito-bowl vibe.