Here’s a delicious recipe for Honey Lime Chicken & Avocado Rice Stack – a fresh, flavorful, and colorful dish perfect for lunch or dinner:
🥗 Honey Lime Chicken & Avocado Rice Stack
🕒 Total Time: 45 minutes
🍽 Serves: 4
🌿 Ingredients:
For the Honey Lime Chicken:
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2 boneless, skinless chicken breasts (sliced into strips or cubed)
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2 tbsp olive oil
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2 tbsp honey
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Juice of 2 limes (about 1/4 cup)
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1 tsp lime zest
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2 cloves garlic, minced
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1 tsp chili powder
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Salt & pepper, to taste
For the Avocado Rice:
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2 cups cooked jasmine or basmati rice (cooled slightly)
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1 large ripe avocado
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Juice of 1 lime
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2 tbsp chopped fresh cilantro
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Salt, to taste
Optional Stack Toppings:
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Diced tomatoes
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Corn kernels (grilled or canned)
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Black beans (rinsed and drained)
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Extra avocado slices or guacamole
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Greek yogurt or sour cream
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Jalapeño slices or hot sauce
🔪 Instructions:
1. Marinate the Chicken:
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In a bowl, whisk together olive oil, honey, lime juice, zest, garlic, chili powder, salt, and pepper.
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Add chicken and marinate for at least 20 minutes (or up to 8 hours in the fridge).
2. Cook the Chicken:
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Heat a skillet over medium-high heat.
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Cook the chicken until golden and cooked through (about 5–7 minutes), turning as needed. Set aside.
3. Make the Avocado Rice:
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In a bowl, mash the avocado with lime juice and salt.
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Stir in the warm rice and chopped cilantro. Mix until evenly combined and green.
4. Assemble the Stack:
You can use a round food mold, a cleaned can with both ends removed, or free-hand it.
Layer like this (bottom to top):
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Avocado rice
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Honey lime chicken
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Corn, beans, diced tomatoes (optional)
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Extra toppings (avocado slices, yogurt, jalapeño, etc.)
5. Serve:
Gently remove the mold if used, and serve immediately. Garnish with more lime and cilantro.
✅ Tips:
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Add chopped red onion or bell pepper for extra crunch.
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For a vegetarian version, use grilled tofu or blackened tempeh.
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Can be prepped ahead and assembled just before serving.