Honey Lime Chicken and Avocado Rice Stack
This Honey Lime Chicken and Avocado Rice Stack is a delicious combination of sweet, tangy, and savory flavors. Marinated chicken, seasoned rice, and fresh avocado slices make for a visually impressive and satisfying dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Fusion
Ingredients
Scale
For the Rice:
- 2 cups jasmine or white rice
- 3 cups chicken broth
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 1/4 tsp garlic powder
For the Chicken:
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 1/4 cup honey
- 1/4 cup lime juice
- 1/2 tsp grated ginger
- Salt and pepper, to taste
For the Stack:
- 2 ripe avocados, sliced
- Fresh cilantro, chopped (for garnish)
- Extra lime wedges for serving
Instructions
- Cook the Rice:
- In a medium saucepan, bring the chicken broth to a boil. Add the rice, soy sauce, sesame oil, and garlic powder. Reduce heat to low, cover, and simmer for 20-25 minutes, until the rice is tender and liquid is absorbed. Fluff with a fork and set aside.
- Marinate the Chicken:
- In a bowl, whisk together honey, lime juice, grated ginger, salt, and pepper. Add the chicken and toss to coat evenly. Marinate for at least 15 minutes (or up to 2 hours for deeper flavor).
- Grill the Chicken:
- Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for 5-6 minutes per side, or until fully cooked and slightly charred. Let the chicken rest for a few minutes, then slice.
- Assemble the Stack:
- On each plate, layer a generous serving of rice, followed by avocado slices, and top with sliced chicken. Garnish with fresh cilantro and serve with extra lime wedges for a burst of freshness.
Notes
- Spice It Up: Add red pepper flakes to the marinade for a bit of heat.
- Substitutions: Quinoa or couscous can be used instead of rice.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.