Introduction

Honey Lime Chicken & Avocado Rice Stack is a vibrant, flavorful dish that combines sweet, tangy, and savory elements. With juicy marinated chicken, fluffy jasmine rice, and creamy avocado salsa, it’s a refreshing meal perfect for weeknights or dinner parties. The layered presentation adds a touch of elegance without extra effort.

A dish with three main layers stacked neatly on a white plate set on a white marbled surface. The base layer is a thick, compact mound of fluffy white rice, shaped like a cylinder. On top of the rice, there is a layer of neatly arranged light green avocado slices, fanning outward slightly. Above the avocado, there are several pieces of grilled fish with a golden-brown, crispy outer texture, showing some charred spots for a smoky look. The fish is garnished with thin slices of purple-red onions, small chopped green herbs, and fresh green cilantro leaves. A dark brown sauce with a glossy texture is drizzled around the rice on the plate. Two lime halves with a fresh, juicy green appearance rest on the side of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts (about 6-8 oz each)
¼ cup honey
Juice of 2 limes (about 3-4 tablespoons)
Zest of 1 lime
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil (for cooking)
1 cup jasmine rice, rinsed
2 cups chicken broth
¼ teaspoon salt (for rice)
1 large ripe avocado, diced
¼ cup red onion, finely chopped
¼ cup fresh cilantro, chopped
Juice of ½ lime (for salsa)
Pinch of salt (for salsa)
Lime wedges (for serving)
Extra cilantro (optional, for garnish)

Instructions

Step 1: In a shallow dish, whisk together honey, lime juice, lime zest, minced garlic, cumin, salt, and black pepper to make the marinade. Add the chicken breasts and turn to coat both sides. Marinate for at least 10 minutes, or up to 2 hours in the fridge.
Step 2: Rinse jasmine rice under cold water until water runs clear. Combine the rice, chicken broth, and ¼ teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.
Step 3: Heat olive oil in a large skillet over medium-high heat until shimmering. Remove chicken from marinade, letting excess drip off, and reserve marinade. Cook chicken for 6-7 minutes on the first side without moving to form a golden crust.
Step 4: Flip the chicken and cook another 6-7 minutes until the internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes.
Step 5: Pour reserved marinade into the skillet and bring to a boil. Let it bubble for 2-3 minutes, reducing and thickening into a glaze.
Step 6: Combine diced avocado, red onion, cilantro, lime juice, and a pinch of salt in a bowl to make the avocado salsa. Mix gently to avoid turning it into guacamole.
Step 7: Slice rested chicken into ½-inch thick pieces. Using a ring mold or spoon, shape rice into cylinders or mounds on plates. Top with avocado salsa and arrange chicken slices over it. Drizzle with the honey-lime glaze.
Step 8: Garnish with lime wedges and extra cilantro if desired. Serve immediately.

Tips & Variations

Pound chicken breasts to even thickness for more uniform cooking.
Use shrimp or salmon instead of chicken for a different protein option.
Swap jasmine rice for quinoa, cauliflower rice, or brown rice (adjust cooking times accordingly).
Add ½ teaspoon red pepper flakes to the marinade or jalapeño to the salsa for a spicy kick.
If you don’t like cilantro, fresh parsley works well as a substitute.
For a dairy-free and paleo version, use compliant broth and substitute honey with coconut sugar mixed with water.

Storage

Store chicken and rice separately in airtight containers in the refrigerator; chicken lasts 3-4 days, rice 4-5 days. Avocado salsa is best eaten fresh but can be stored for up to 1 day if covered tightly with plastic wrap pressed to the surface to prevent browning. Freeze cooked chicken for up to 3 months and rice for up to 2 months. Reheat chicken and rice with a splash of water in the microwave or warm chicken in a skillet for crispness. Prepare fresh avocado salsa when serving.

How to Serve

A round white plate holds a three-layer dish placed on a white marbled surface. The bottom layer is a neat mound of soft white rice, topped by several slices of fresh green avocado arranged in a fan pattern. Above the avocado, there are chunks of grilled fish with a dark, crispy, and slightly charred outer texture. Scattered thin slices of purple onion and small pieces of green herbs are spread on and around the fish. A dark brown sauce is drizzled over the dish and pooled slightly on the plate. On the side, two halves of bright green lime add a fresh contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Thighs stay juicier and more forgiving. Cook for about 7-8 minutes per side due to their slightly higher fat content and thickness.

What if I don’t have fresh lime juice?

Bottled lime juice works in a pinch, though fresh lime juice offers brighter, fresher flavor. Start with less bottled juice and adjust to taste.

Is this dish spicy?

No, the recipe isn’t spicy. The cumin adds warmth without heat. To add spice, include cayenne, red pepper flakes, or fresh jalapeños as desired.

Can I prepare this meal ahead of time?

Yes, cook and store each component separately. The flavors deepen when refrigerated overnight. Make avocado salsa fresh just before serving for best results.

Will brown rice work instead of jasmine?

Yes, but brown rice requires longer cooking — about 45 minutes with 2½ cups of liquid. It has a chewier texture and nuttier flavor compared to jasmine rice.

How can I tell when the chicken is fully cooked without a thermometer?

Cut into the thickest part of the chicken; it should be opaque white with clear juices, not pink. Using an instant-read thermometer is recommended for perfect results, aiming for 165°F.