Honey Lime Chicken Avocado Rice Stack

Honey Lime Chicken Avocado Rice Stack is a delicious dish that brings together vibrant flavors and wholesome ingredients in a beautiful presentation. This recipe combines tender honey lime chicken, creamy avocado, and flavorful cilantro lime rice to create a delightful stack that’s not only pleasing to the eye but also to the palate. Perfect for lunch or dinner, it’s a dish that will impress family and friends while being easy enough to prepare any day of the week.

Recipe Information

• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Servings: 4
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 480
• Protein: 27 g
• Carbohydrates: 56 g
• Fat: 18 g
• Fiber: 7 g
• Sugar: 6 g
• Sodium: 590 mg

Why Make This Honey Lime Chicken Avocado Rice Stack

This dish offers a wonderful medley of textures and flavors. The honey lime chicken is tender and juicy with a sweet and tangy glaze, while the cilantro lime rice provides a fragrant base. Diced avocados add a creamy layer that complements the other elements, making each bite an explosion of taste. The vibrant colors from the garnishes, combined with the stacking technique, make plate presentation a breeze, perfect for impressing guests or enjoying a stylish meal at home. Plus, it’s packed with protein, fiber, and healthy fats, making it a nourishing choice.

How to Make Honey Lime Chicken Avocado Rice Stack

Ingredients:

For the honey lime chicken:

• 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
• 2 tbsp olive oil
• 3 tbsp honey
• 2 tbsp fresh lime juice (about 1 large lime)
• 1 tsp lime zest (from 1 lime)
• 2 cloves, minced
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional, for heat)
• 1/2 tsp salt
• 1/4 tsp black pepper

For the cilantro lime rice:

• 1 cup uncooked jasmine or basmati rice, rinsed
• 1 3/4 cups water or low-sodium chicken broth
• 1 tbsp butter or olive oil
• 1/2 tsp salt
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1/4 cup fresh cilantro, finely chopped

For the avocado layer:

• 2 ripe avocados, diced
• 1 tbsp fresh lime juice
• 1 tbsp red onion, very finely minced
• 1 small garlic clove, very finely minced or grated
• Salt, to taste
• Black pepper, to taste

For serving and garnish:

• 1/4 cup red onion, very thinly sliced
• 1/2 cup cherry tomatoes, quartered
• 2 tbsp cilantro, chopped
• Lime wedges, for serving
• 1 small jalapeño, thinly sliced (optional)
• 1 tbsp sesame seeds or toasted pepitas (optional, for crunch)

Directions:

Step 1: Prepare the Rice

1. Rinse the rice under cold water until the water runs mostly clear; drain well.
2. In a medium saucepan, add the rice, water or broth, butter or olive oil, and salt.
3. Bring to a gentle boil over medium-high heat, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 12–15 minutes (time may vary by rice type).
4. Once the liquid is absorbed and the rice is tender, remove from heat and let it sit, covered, for 5–10 minutes to steam.
5. Fluff the rice with a fork, then stir in lime juice, lime zest, and chopped cilantro. Adjust salt to taste and set aside, covered, to keep warm.

Step 2: Marinate the Chicken

1. In a medium bowl, whisk together honey, lime juice, lime zest, minced garlic, chili powder, cumin, smoked paprika, red pepper flakes (if using), salt, and black pepper.
2. Add the chicken pieces and 1 tbsp olive oil; toss well so all pieces are coated.
3. Cover and marinate for at least 20–30 minutes at room temperature, or up to 4 hours in the refrigerator. If refrigerating, bring to room temperature for about 15 minutes before cooking.

Step 3: Cook the Chicken

1. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat.
2. When hot, add the marinated chicken in a single layer, shaking off excess marinade (reserve any leftover marinade in the bowl).
3. Sear without moving for 2–3 minutes, until the underside is golden and slightly caramelized.
4. Flip the pieces and cook another 3–5 minutes, stirring occasionally, until the chicken is cooked through and lightly charred at the edges.
5. If you reserved some marinade, pour 1–2 tbsp into the pan during the last minute of cooking and let it bubble and reduce until glossy and slightly thickened, coating the chicken.
6. Taste and adjust seasoning with a pinch of salt or a squeeze of lime if desired. Remove from heat and keep warm.

Step 4: Prepare the Avocado Layer

1. In a bowl, combine diced avocado, lime juice, finely minced red onion, minced garlic, salt, and black pepper.
2. Gently fold to combine without mashing the avocado; you want distinct cubes.
3. Taste and adjust lime and salt as needed. Keep covered with plastic wrap pressed directly onto the surface to prevent browning until ready to assemble.

Step 5: Prep Garnishes

1. Thinly slice red onion and jalapeño (if using).
2. Quarter cherry tomatoes.
3. Chop cilantro.
4. Set lime wedges and seeds or pepitas aside.

Step 6: Assemble the Rice Stacks (Ring Mold Method)

1. Place a 3–4 inch ring mold in the center of each serving plate (a clean, empty can with both ends removed, or a wide metal cookie cutter, works too).
2. Spoon a generous layer of warm cilantro lime rice into the bottom of the mold, about 1–1.5 inches high. Press down gently with the back of a spoon to compact it slightly.
3. Add a layer of the avocado mixture on top of the rice, pressing lightly so it adheres but still keeps some texture.
4. Top with a layer of honey lime chicken, piling slightly higher than the mold if you want a tall, dramatic stack.
5. Carefully press down very gently to help all the layers settle together.
6. Holding the stack down lightly with the back of a spoon, slowly lift the ring mold straight up to reveal the layered stack. Repeat for all servings.

Step 7: Garnish and Serve

1. Sprinkle each stack with sliced red onion, cherry tomatoes, cilantro, and jalapeño slices if using.
2. Add a pinch of sesame seeds or toasted pepitas for crunch.
3. Serve immediately with lime wedges on the side for squeezing over the top right before eating.

Without a Ring Mold (Bowl Flip Method)

1. Lightly oil or line a small bowl with plastic wrap.
2. Layer in the same order: rice (press gently), avocado mixture, then chicken.
3. Place your serving plate upside down over the bowl, then flip both together.
4. Gently lift off the bowl (and remove plastic wrap if used) to reveal a neat, layered dome stack.
5. Garnish as above and serve.

How to Serve Honey Lime Chicken Avocado Rice Stack

This dish shines as a stand-alone main course. Pair it with a crisp green salad, or serve it with a side of grilled vegetables for a complete, colorful meal. For a festive touch, consider adding a dollop of sour cream or a drizzle of your favorite dressing on the side. It’s a fantastic option for family dinners, casual gatherings, or meal prep for busy weekdays.

How to Store Honey Lime Chicken Avocado Rice Stack

If you find yourself with leftovers, you can store the individual components separately in airtight containers in the refrigerator. The chicken and rice will last for up to 3 days, while the avocado layer is best consumed fresh, as it can brown quickly. To preserve any remaining avocado, sprinkle a little lime juice over it and cover tightly. Reheat chicken and rice before serving, and assemble the stacks fresh for maximum texture.

Expert Tips for Perfect Honey Lime Chicken Avocado Rice Stack

• Marination Time: The longer you marinate the chicken, the more flavorful it becomes. Aim for at least 30 minutes, but 4 hours is optimal!
• Rice Cooking: Follow package instructions closely; if using basmati, soak it for 30 minutes before cooking for fluffier grains.
• Avocado Layer: Handle avocados gently to keep them intact. If you need a creamier texture, feel free to add a bit of plain Greek yogurt or sour cream to the mixture.
• Layering Technique: Using a ring mold makes for eye-catching presentation, but if you’re in a hurry, the bowl flip method works just as well.
• Ingredient Variations: Feel free to substitute chicken with grilled shrimp or tofu for a different protein option. You can also swap in quinoa for the rice for a heartier, gluten-free base.

Delicious Variations

• Spicy Version: Add diced jalapeños into the chicken marinade for an added kick or top your stack with a spicy sauce.
• Cheesy Delight: Sprinkle shredded cheese such as Monterey Jack or Cheddar in between layers for a warm, melty surprise.
• Herbed Rice: Experiment with different herbs in the rice, like parsley or basil, for a new flavor profile.

Frequently Asked Questions

• Can I use different grains for the rice?
  Yes, you can substitute jasmine or basmati rice with quinoa, brown rice, or cauliflower rice for a low-carb option!

• How can I make this dish vegetarian?
  Replace the chicken with black beans or grilled vegetables like zucchini and bell peppers for a delicious vegetarian stack.

• What can I do with leftover components?
  The chicken and rice can be turned into burrito bowls or used in wraps. The avocado mixture can also serve as a dip with crackers or veggies.

• Is this recipe suitable for meal prep?
  Absolutely! Store the components separately and assemble just before serving for the best texture.

• Can I freeze the honey lime chicken?
  Yes, marinated chicken can be frozen before cooking. It’s best to freeze it flattened in a zip-top bag for easy thawing and cooking.

Conclusion

The Honey Lime Chicken Avocado Rice Stack is more than just a meal; it’s an experience! With its vibrant colors and flavors, you’re sure to delight family and friends with this dish. It’s simple yet impressive, making it a wonderful addition to any home cook’s repertoire. So gather your ingredients and give this tasty recipe a try – your taste buds will thank you!

Honey Lime Chicken Avocado Rice Stack

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• Author: lydia
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

A vibrant dish combining tender honey lime chicken, creamy avocado, and flavorful cilantro lime rice in a stunning layered presentation.

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Ingredients

Scale 1x2x3x

• 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
• 2 tbsp olive oil
• 3 tbsp honey
• 2 tbsp fresh lime juice (about 1 large lime)
• 1 tsp lime zest (from 1 lime)
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup uncooked jasmine or basmati rice, rinsed
• 1 3/4 cups water or low-sodium chicken broth
• 1 tbsp butter or olive oil
• 1/2 tsp salt
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1/4 cup fresh cilantro, finely chopped
• 2 ripe avocados, diced
• 1 tbsp fresh lime juice
• 1 tbsp red onion, very finely minced
• 1 small garlic clove, very finely minced or grated
• Salt, to taste
• Black pepper, to taste
• 1/4 cup red onion, very thinly sliced (for garnish)
• 1/2 cup cherry tomatoes, quartered (for garnish)
• 2 tbsp cilantro, chopped (for garnish)
• Lime wedges, for serving
• 1 small jalapeño, thinly sliced (optional, for garnish)
• 1 tbsp sesame seeds or toasted pepitas (optional, for garnish)

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Instructions

1. Prepare the rice: Rinse the rice under cold water until mostly clear; drain. In a medium saucepan, combine rice, water or broth, butter or olive oil, and salt. Bring to a boil, reduce to low heat, cover, and simmer for 12–15 minutes. Let sit off heat for 5–10 minutes, fluff with a fork, and stir in lime juice, lime zest, and cilantro. Set aside.
2. Marinate the chicken: In a bowl, whisk together honey, lime juice, lime zest, minced garlic, chili powder, cumin, smoked paprika, red pepper flakes, salt, and black pepper. Add chicken to marinate for at least 20–30 minutes (up to 4 hours in fridge).
3. Cook the chicken: Heat remaining olive oil in a large skillet over medium-high heat. Add marinated chicken in a single layer without moving. Sear for 2–3 minutes, flip, and cook for another 3–5 minutes until cooked through. Optionally, pour reserved marinade to pan during last minute of cooking.
4. Prepare the avocado layer: In a bowl, combine diced avocado, lime juice, finely minced red onion, and minced garlic. Season with salt and black pepper, gently folding to combine.
5. Prep garnishes: Slice red onion and jalapeño. Quarter cherry tomatoes. Chop cilantro.
6. Assemble the stacks: Using a ring mold, layer warm cilantro lime rice, avocado mixture, and honey lime chicken. Carefully remove the mold to reveal the stack.
7. Garnish and serve: Top each stack with sliced red onion, cherry tomatoes, cilantro, jalapeño, and optionally sprinkle with sesame seeds or pepitas. Serve immediately with lime wedges.

Notes

Marinate the chicken for optimal flavor. Handle avocados gently to keep them intact.

• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 6g
• Sodium: 590mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 7g
• Protein: 27g
• Cholesterol: 73mg