Description
A vibrant dish combining tender honey lime chicken, creamy avocado, and flavorful cilantro lime rice in a stunning layered presentation.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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).
- 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.
- 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.
- Prep garnishes: Slice red onion and jalapeño. Quarter cherry tomatoes. Chop cilantro.
- 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.
- 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