Honey Lime Chicken Avocado Stack
A vibrant dish featuring grilled honey lime marinated chicken layered over fluffy jasmine rice, topped with a fresh avocado, red onion, and cilantro mix. Perfectly balanced with tangy and bright flavors.
Equipment
- 1 grill
- 1 bowl
- 1 resealable bag
- 1 pot
Ingredients
- 4 boneless skinless chicken breasts
- 3 tablespoons honey
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon lime zest
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- salt to taste
- pepper to taste
- 1 cup jasmine rice or basmati rice
- 2 cups chicken broth
- 2 avocados diced
- 1 small red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 1 tablespoon olive oil
- 4 lime wedges for garnish
Instructions
- Whisk honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper in a bowl to make the marinade.
- Place chicken breasts in a resealable bag or dish and pour marinade over. Marinate for 30 minutes up to 2 hours.
- Rinse jasmine rice under cold water until clear. Cook rice in boiling chicken broth for about 15 minutes until tender.
- Preheat grill to medium-high heat and grill marinated chicken 6 to 7 minutes per side, until cooked through.
- Combine diced avocado, finely chopped red onion, fresh cilantro, and olive oil gently in a bowl.
- Assemble stacks by layering cooked rice, grilled chicken, and spooning avocado mixture on top.
- Serve with lime wedges on the side for garnish and extra tang.
Notes
- Add chili flakes for a spicy kick.
- Marinate chicken longer for deeper flavor.
- Store leftovers in airtight container up to 3 days.