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Tangy Honey Lime Chicken & Avocado Rice Stack That Delights

Delicious Tangy Honey Lime Chicken & Avocado Rice Stack Delight

A vibrant, nutrient-packed Tangy Honey Lime Chicken & Avocado Rice Stack that delights the taste buds.
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Course: Dinner
Cuisine: American
Keyword: avocado, Chicken, Easy, Healthy, Quick, rice
Prep Time: 30 minutes
Cook Time: 20 minutes
Marinating Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 4 servings
Calories: 450kcal

Equipment

  • Grill
  • large bowl
  • Resealable Plastic Bag
  • pot
  • Mixing bowl
  • Plate

Ingredients

For the Chicken Marinade

  • 4 pieces Boneless, skinless chicken breasts Chicken thighs can be used for richer flavor.
  • 1/4 cup Honey Can substitute with maple syrup or agave nectar.
  • 1/4 cup Lime juice Freshly squeezed is best.
  • 1 tablespoon Lime zest Use a microplane for fine zesting.
  • 3 cloves Garlic Freshly minced offers the best flavor.
  • 1 teaspoon Ground cumin Adjust to taste.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper

For the Rice Base

  • 1 cup Jasmine rice Basmati can be used if desired.
  • 2 cups Chicken broth Water can be used as a substitute.

For the Avocado Mix

  • 2 pieces Ripe avocados Drizzle with lime juice to prevent browning.
  • 1/2 cup Red onion Green onions can be a milder substitute.
  • 1/4 cup Fresh cilantro Can be omitted for allergies.
  • 2 tablespoons Olive oil Can swap for avocado oil.

For Serving

  • 1 piece Lime wedges A squeeze brightens each bite.

Instructions

Instructions

  • In a large bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until fully blended.
  • Take the chicken breasts and place them into a resealable plastic bag. Pour the marinade over the chicken, seal the bag, and marinate in the refrigerator for 30 minutes to 2 hours.
  • Rinse jasmine rice under cold water until it runs clear. Cook it in boiling chicken broth for about 15 minutes, or until fluffy.
  • Preheat grill to medium-high heat.
  • Remove chicken from marinade and grill for 6-7 minutes on each side, or until internal temperature reaches 165°F (75°C).
  • In a separate bowl, combine diced avocados, chopped red onion, fresh cilantro, and olive oil. Toss together until well mixed.
  • On a plate, layer a scoop of jasmine rice, grilled chicken, and spoonfuls of the avocado mix.
  • Garnish with lime wedges on the side.

Notes

For an extra crunch, serve with a refreshing green salad.

Nutrition

Serving: 1stack | Calories: 450kcal | Carbohydrates: 38g | Protein: 30g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 70mg | Sodium: 600mg | Potassium: 800mg | Fiber: 6g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 20mg | Calcium: 30mg | Iron: 3mg