Honey Lime Chicken & Avocado Rice Stack Recipe
Honey Lime Chicken & Avocado Rice Stack is a vibrant, flavorful dish featuring juicy, marinated chicken breasts glazed with a honey-lime reduction, served over aromatic jasmine rice and topped with a fresh avocado salsa. This dish balances sweet, tart, and savory flavors with creamy avocado and fluffy rice, making it perfect for weeknight dinners or casual entertaining.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Honey Lime Chicken:
- 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)
For the Jasmine Rice:
- 1 cup jasmine rice, rinsed
- 2 cups chicken broth
- ¼ teaspoon salt
For the Avocado Salsa:
- 1 large ripe avocado, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- Juice of ½ lime
- Pinch of salt
For Serving:
- Lime wedges
- Extra cilantro (optional)
Instructions
- Build the Flavor Base: In a shallow dish, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and black pepper until combined. Add the chicken breasts, turning to coat both sides in the marinade. Let marinate at least 10 minutes or up to 2 hours in the refrigerator.
- Cook the Jasmine Rice: Rinse jasmine rice under cold water until water runs clear to remove excess starch. Combine rinsed rice, chicken broth, and salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. Remove from heat and let sit covered.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Remove chicken from marinade, letting excess drip off and reserving the marinade. Place chicken in hot skillet and cook undisturbed for 6-7 minutes to develop a caramelized crust. Flip and cook another 6-7 minutes until internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes.
- Make the Glaze: Pour reserved marinade into the skillet and bring to a boil. Let simmer for 2-3 minutes until thickened and reduced by half to create a glossy glaze.
- Prepare the Avocado Salsa: Gently combine diced avocado, finely chopped red onion, chopped cilantro, lime juice, and a pinch of salt in a bowl. Mix delicately to keep salsa chunky, not mashed.
- Assemble the Stack: Slice rested chicken into ½-inch-thick pieces on the bias. Use a round mold or measuring cup to pack the jasmine rice into cylinders or serve as mounds on plates. Top with a generous scoop of avocado salsa, then layer the sliced chicken. Drizzle with the reduced honey-lime glaze. Garnish with lime wedges and extra cilantro if desired.
Notes
- Marinate the chicken for longer (up to 2 hours) for deeper flavor.
- Use a meat thermometer for perfectly cooked chicken at 165°F internal temperature.
- Don’t lift the lid when cooking rice to retain steam and ensure fluffy texture.
- Press plastic wrap directly on avocado salsa if storing briefly to prevent browning.
- Store components separately for best freshness; avocado salsa is best served fresh.
- Substitute vegetable broth for chicken broth for a vegetarian option, or cauliflower rice for a keto-friendly version.
Keywords: Honey Lime Chicken, Avocado Salsa, Jasmine Rice, Easy Dinner, Gluten-Free, Healthy Chicken Recipe
