Honey Lime Chicken & Avocado Rice Stack

The honey lime marinade came about by accident one Tuesday when I was out of my usual go to seasonings and desperate for something different than plain grilled chicken. My husband took one bite and actually put his fork down to ask what Id done to the meat. Now it is the one dinner request that gets everyone to the table faster than pizza night.

Last summer I made this for a crowd of eight when my sister came to visit with her family. I doubled the recipe but forgot to double the avocado mixture which led to a frantic last minute dash to the grocery store. Everyone raved about it anyway and my brother in law still texts me occasionally asking for the recipe.

Ingredients

• 4 boneless skinless chicken breasts: Pound them to even thickness so they cook at the same rate and stay tender
• 3 tablespoons honey: Local honey gives the best flavor but whatever you have works beautifully
• 2 tablespoons freshly squeezed lime juice: Do not even think about using the bottled stuff here
• 1 tablespoon lime zest: This packs all the bright lime oils you need for that punchy flavor
• 2 cloves garlic minced: Fresh garlic makes all the difference in the marinade
• 1 teaspoon ground cumin: Adds a warm earthy note that grounds all that bright citrus
• Salt and black pepper: Season generously since the marinade will be your main seasoning
• 1 cup jasmine or basmati rice: Jasmine has that beautiful floral fragrance but basmati works too
• 2 cups chicken broth: Low sodium is best so you can control the salt level
• 2 ripe avocados diced: Look for ones that yield slightly to gentle pressure
• 1 small red onion finely chopped: Soak the chopped onion in cold water for 10 minutes to mellow the bite
• ¼ cup fresh cilantro chopped: If you are one of those people who think cilantro tastes like soap use basil instead
• 1 tablespoon olive oil: Helps bring the avocado mixture together and adds richness
• 4 lime wedges: For serving because you can never have enough lime

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Whisk together the marinade:

Combine honey lime juice lime zest garlic cumin salt and pepper in a bowl until the honey dissolves completely.

Marinate the chicken:

Place chicken in a resealable bag pour over the marinade and refrigerate for at least 2 hours turning halfway through.

Cook the rice:

Rinse rice until water runs clear then simmer in chicken broth covered for 15 minutes until fluffy.

Grill the chicken:

Preheat grill to medium high remove chicken from marinade and grill 6 to 7 minutes per side until cooked through.

Let the chicken rest:

Set the grilled chicken aside for 5 minutes before slicing so the juices redistribute.

Mix the avocado topping:

Gently combine diced avocado red onion cilantro and olive oil then season with salt and pepper.

Build your stack:

Layer rice on each plate top with sliced chicken and spoon that creamy avocado mixture over everything.

Serve with lime:

Squeeze fresh lime wedges over the top right before eating for an extra burst of brightness.

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This recipe became a regular in our rotation after a particularly gray February when we all needed something that tasted like sunshine. My daughter asked if we could have colorful food tonight and this stack delivered exactly that.

Making It Your Own

Sometimes I swap in shrimp for the chicken and reduce the marinating time to just 30 minutes. The honey lime glaze works beautifully with seafood too especially when you want something lighter but still packed with flavor.

Perfect Pairings

A crisp sauvignon blanc cuts through the honey beautifully or try a light lager if you prefer beer. For the table grilled corn on the cob with extra lime and chili powder makes the perfect summery side dish.

Meal Prep Magic

The chicken marinating step can happen the night before which means dinner comes together in under 20 minutes on busy weeknights. I often cook a double batch of rice to use for lunch bowls throughout the week.

• Store the avocado mixture with the pit still in the bowl to keep it greener longer
• Reheat rice with a splash of water and covered with a damp paper towel
• Sliced chicken keeps well for 3 days but is best eaten the first day

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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There is something so satisfying about cutting into that stack and watching all the layers come together on your fork. Hope this brings a little sunshine to your table too.

Recipe Questions & Answers

→ How long should I marinate the chicken?

Marinate the chicken for at least 2 hours in the refrigerator. This allows the honey, lime juice, garlic, and spices to fully penetrate the meat, ensuring maximum flavor and tenderness. You can marinate up to 4 hours for even deeper flavor.

→ Can I cook the chicken indoors without a grill?

Absolutely. Use a grill pan on the stovetop or cook the chicken in a regular skillet over medium-high heat. The searing will still create nice char marks and cook the chicken through in about 6-7 minutes per side.

→ What rice works best for this dish?

Jasmine rice is ideal for its fragrant aroma and slightly sticky texture, but basmati works beautifully too. Both absorb the chicken broth flavor well and provide a perfect base for stacking the chicken and avocado mixture.

→ How do I prevent the avocado from browning?

The lime juice in the avocado mixture helps slow oxidation, but for best results, prepare the avocado mix just before serving. If you need to prep ahead, toss the diced avocado with a little extra lime juice and store in an airtight container.

→ Can I make this dish ahead of time?

You can marinate the chicken and cook the rice up to a day in advance. Store them separately in the refrigerator. Grill the chicken fresh and assemble with the avocado mix just before serving for the best texture and flavor.

→ What sides pair well with this stack?

Grilled vegetables like zucchini, bell peppers, or asparagus complement the citrus flavors. A simple green salad with vinaigrette or roasted sweet potatoes also work nicely to round out the meal.