Description
A vibrant and healthy 25-minute dinner featuring tender honey lime marinated chicken served over fluffy white rice and topped with a fresh avocado and cilantro salad. This easy-to-make chicken and avocado rice stack combines tangy, sweet, and savory flavors for a nutritious and satisfying meal perfect for busy weeknights.
Ingredients
Scale
For the Chicken Marinade
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Zest and juice of 2 limes
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
For the Rice Stack
- 2 cups cooked white or jasmine rice
- 2 ripe avocados, diced
- 1 tablespoon fresh cilantro, chopped
- 1/2 cup cherry tomatoes, finely chopped (optional)
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, lime zest, lime juice, honey, minced garlic, ground cumin, salt, and black pepper until well combined to create the flavorful marinade.
- Marinate the Chicken: Coat the chicken breasts evenly with the prepared marinade. Let them sit for at least 20 minutes to absorb the bold lime and honey flavors.
- Heat the Cooking Pan: Place a skillet or grill pan over medium-high heat and allow it to get hot for optimal searing.
- Cook the Chicken: Add the marinated chicken breasts to the heated skillet. Cook for 5–6 minutes on each side, or until the chicken is golden brown and cooked through to an internal temperature of 165°F (74°C).
- Rest and Slice: Remove the chicken from heat and let it rest briefly to retain its juices. Then slice the chicken into strips suitable for stacking.
- Prepare the Avocado Mixture: In a small bowl, gently toss the diced avocado with a pinch of salt and the chopped fresh cilantro to enhance the flavor without mashing the avocado.
- Assemble the Rice Stack: On each plate, layer the cooked rice, either freeform or using a ring mold for a neat presentation.
- Add Chicken and Avocado: Top the rice with the sliced chicken strips, followed by the seasoned avocado mixture.
- Garnish and Serve: Finish by sprinkling finely chopped cherry tomatoes over the stack, if desired, and drizzle with any remaining honey-lime marinade juices for an extra burst of flavor.
Notes
- Marinating the chicken for longer than 20 minutes, up to 2 hours, will intensify the flavors.
- Cook the rice ahead of time or use leftover rice for quicker meal prep.
- Use jasmine rice for a more fragrant aroma and slightly sticky texture that complements the stack well.
- Cherry tomatoes add a fresh, juicy bite but can be omitted or substituted with diced cucumber for variety.
- To make this dish gluten-free, ensure that your honey and spices are certified gluten-free.
- Leftover chicken and avocado mixture can be used to make delicious wraps or salads the next day.
