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This Honey Lime Chicken and Avocado Rice Stack is oddly impressive for how little fuss it takes. You juggle sweet and tangy flavors with tender marinated chicken perched on fluffy rice, all topped off with a creamy avocado salsa. It is a meal you can pull off on a weeknight or dress up for a dinner with friends.
When I first tried this combination to use up extra limes and leftover avocado, I was surprised how fast everyone devoured it—you will crave this refreshing twist every time summer rolls around.
Ingredients
- Chicken breasts: The leanest cut for quick grilling gets very juicy in a flavorful marinade. Choose pieces with even thickness if possible.
- Honey: Gives the marinade its distinct subtle sweetness. Use a real honey for depth of flavor.
- Fresh lime juice and zest: Both deliver bright bold punch to balance the honey. Always use freshly squeezed for best results.
- Minced garlic: Rounds out the marinade with savory notes. Go for fresh garlic cloves not jarred for max aroma.
- Ground cumin: Warmth and earthiness. Look for a fresh fragrant spice not an old forgotten jar.
- Salt and pepper: To enhance every component. Use kosher salt and freshly cracked pepper if you have it.
- Jasmine rice: Slight floral flavor stays fluffy. Use a new crop rice if you can for the best aroma.
- Chicken broth: Adds extra depth to rice. Buy low sodium or homemade when possible.
- Avocado: Creamy contrast and healthy fats. Pick one that feels just slightly soft to the touch.
- Red onion: Pops of color and sharpness. Go for red rather than white for milder bite.
- Fresh cilantro: The burst of herby flavor and freshness. Choose bright green leaves and avoid wilted bunches.
- Olive oil: Binds the salsa together. Choose a mild one to let the other flavors shine.
Instructions
- Marinate the Chicken:
- Combine honey, lime juice, lime zest, garlic, ground cumin, salt, and pepper in a mixing bowl until everything is smoothly blended together. Place the chicken breasts in a large zip top bag or shallow container and pour the marinade over. Make sure each piece of chicken is fully coated. Press out air, seal, and refrigerate for at least thirty minutes. To maximize flavor allow up to two hours.
- Cook the Rice:
- Rinse the jasmine rice under cold running water, swirling with your hand until the water turns from cloudy to clear. This removes excess starch, meaning fluffier rice. Drain well. Bring the chicken broth to a boil in a medium saucepan. Pour in the rice, stir once, cover, and reduce heat to low. Let it simmer undisturbed for around fifteen minutes. The rice should absorb all the liquid and stay tender without getting mushy. Remove from heat and keep covered.
- Grill the Chicken:
- Preheat your grill or pan to medium high. Take the chicken out of the marinade and let excess drip away. Place the breasts on the preheated grates or grill pan and cook for six to seven minutes per side. You want good grill marks and the juices running clear. Once cooked through transfer the chicken to a plate and let rest for five minutes. This keeps it juicy when you slice.
- Mix the Avocado Salsa:
- Dice avocado, peel and pit first, finely chop the red onion, and chop cilantro. Combine these in a bowl and add the olive oil. Toss gently so you do not mash the avocado completely but distribute the flavors evenly. The salsa should look chunky and glossy.
- Assemble the Stack:
- Spoon a serving of the fragrant rice onto each plate. Arrange slices of grilled chicken neatly over the rice. Top with a generous spoonful of the avocado salsa. Right before serving add extra cilantro leaves and wedges of lime to brighten everything up.
This dish makes me think of the first warm days of spring eating on the patio with my son. He loves squeezing extra lime over the chicken and scooping up every bit of avocado with his rice.
Storage Tips
Cool any leftovers quickly and store everything in separate airtight containers. The rice and chicken can keep for three days in the fridge. The avocado salsa is best eaten fresh but will last a day when pressed with plastic wrap directly onto its surface to prevent browning. If you want to reheat do so gently and only assemble just before serving.
Ingredient Swaps
No jasmine rice? Try basmati or even brown rice, just be sure to adjust cooking times. If fresh cilantro is not available, chopped flat leaf parsley adds a different but lively taste. Boneless chicken thighs also work and will be extra juicy.
Serving Suggestions
Sliced radish or cucumber adds crispness. You can build individual bowls instead of stacks for easy lunches. For bigger flavor, drizzle a little more honey and lime over right before serving. A side of black beans or fresh greens rounds out the meal.
When Honey and Lime Hit the Table
The combination of honey and lime is not new, it shines in everything from Mexican inspired dishes to classic Caribbean marinades. The flavors evoke sunny late afternoons and outdoor grilling. So making this feels especially right in spring and summer but honestly it hits the spot year round.
Seasonal Adaptations
Garnish with ripe mango or pineapple for a touch of sweetness in summer. Add diced jalapeño to your salsa for heat if you like a kick. Try blood oranges in the marinade instead of lime in early spring.
Success Stories
A friend made this recipe for a graduation party and it disappeared before any of the other dishes. Kids and grandparents had seconds and everyone asked for the recipe. Those bright lively flavors have a way of sticking in your memory.
Freezer Meal Conversion
If you want to prep ahead, freeze the marinated raw chicken flat in a zip top bag and the cooked rice separately. Defrost overnight in the fridge. Cook and reassemble with fresh avocado salsa at serving time. It is a great way to save a little weeknight effort.
This crowd pleasing stack is as good for family dinners as it is for parties. Make it once and you will be asked to make it again.
Recipe FAQs
- → How do I get the chicken flavorful and juicy?
Marinate the chicken in honey, lime, cumin, and garlic for at least 30 minutes (up to 2 hours) before grilling. Letting it rest after cooking preserves juiciness.
- → What type of rice works best?
Jasmine rice is ideal for its fragrance and texture, but basmati or long-grain white rice can be used as alternatives.
- → Can the avocado mixture be made ahead?
Prepare the avocado mix just before serving to prevent browning, or toss diced avocado with extra lime juice to keep it fresh longer.
- → Is grilling the only option for the chicken?
If a grill isn’t available, cook the chicken on a stovetop grill pan or skillet. Ensure the internal temperature reaches 165°F (75°C).
- → What garnishes enhance this dish?
Extra lime wedges and freshly chopped cilantro brighten the flavors and add a pop of color when serving.