Description
Honey Lime Chicken and Avocado Rice Stack is a vibrant, flavorful dish featuring marinated chicken cooked to perfection and layered over zesty cilantro-lime rice and creamy avocado. This easy-to-prepare Mexican-inspired main course combines sweet, tangy, and savory elements in a stunning presentation, perfect for a healthy, gluten-free meal.
Ingredients
Scale
For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into small cubes
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Rice:
- 2 cups cooked jasmine or basmati rice
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro
- Salt to taste
For the Avocado Layer:
- 2 ripe avocados, diced
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1 tablespoon chopped red onion (optional)
- Chopped cilantro (optional)
Optional Garnish:
- Extra lime wedges
- Chopped cilantro
- Sliced jalapeños
- Sour cream
Instructions
- Marinate the Chicken: In a medium bowl, whisk together honey, lime juice, lime zest, olive oil, minced garlic, chili powder, salt, and black pepper. Add the cubed chicken and toss until evenly coated. Cover and refrigerate to marinate for 30 minutes, or up to 2 hours for more flavor.
- Prepare the Rice: While the chicken marinates, combine the cooked jasmine or basmati rice with lime juice, chopped fresh cilantro, and salt to taste. Mix thoroughly and set aside, keeping warm.
- Prepare the Avocado Layer: Mash or gently mix diced avocados with lime juice, salt, and if using, chopped red onion and chopped cilantro. Set this mixture aside for layering.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken and cook for 6 to 8 minutes, stirring occasionally, until the chicken is fully cooked and lightly caramelized on the edges.
- Assemble the Stacks: Using a food ring mold or the rim of a cleaned can, press a layer of the cilantro-lime rice into the bottom, followed by a layer of the avocado mixture. Top with the cooked honey lime chicken. Gently press down to compact the stack and carefully remove the mold. Repeat for remaining stacks.
- Garnish and Serve: Garnish each stack with chopped cilantro, lime wedges, sliced jalapeños, or a dollop of sour cream as desired. Serve immediately for best flavor and presentation.
Notes
- If you don’t have a food ring mold, you can serve this as a deconstructed bowl by layering the ingredients separately on a plate.
- For extra variation, add black beans, corn, or chopped tomatoes to the rice layer or as a side.
- Adjust chili powder quantity to taste if you prefer more or less heat.
- Use ripe avocados for the best creamy texture and flavor.
