Tangy Honey Lime Chicken Avocado Rice Stacks (Print Version)

Honey Lime Chicken Avocado Rice Stacks: Enjoy layers of zesty chicken, creamy avocado & fluffy rice. A vibrant, satisfying meal youll love! Get the recipe.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Fusion
Dietary: Dairy-Free

# Ingredients:

→ Main Stack Components

01 - 2 boneless, skinless chicken breasts (about 1.5 lbs), sliced into thinner cutlets
02 - 3 cups cooked white rice (jasmine or basmati preferred)
03 - 2 ripe avocados

→ Honey Lime Marinade

04 - 1/4 cup fresh lime juice (from 2-3 limes)
05 - 2 tablespoons honey
06 - 3 cloves garlic, minced
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Fresh Toppings & Finish

10 - 1/4 cup fresh cilantro, chopped (plus more for garnish)
11 - Extra lime wedges, for serving

→ Optional Extras

12 - Pinch of red pepper flakes for avocado mash
13 - Cherry tomatoes, halved
14 - Toasted sesame seeds

# Instructions:

01 - First things first, let's get that chicken marinating! Grab your chicken breasts and slice them into thinner cutlets if they're super thick – this helps them cook evenly and soak up all that lovely flavor. In a bowl, whisk together the lime juice, honey, minced garlic, a splash of olive oil, salt, and pepper. It should smell bright and a little sweet, like a summer day! Toss the chicken in this glorious mixture, making sure every piece is coated. I usually let it sit for at least 30 minutes, or even a couple of hours in the fridge if I'm on top of things. This is where the magic really starts for our Honey Lime Chicken Avocado Rice Stack.
02 - When you're ready to cook, heat a non-stick skillet over medium-high heat with a little more olive oil. Once it's shimmering, add your marinated chicken. You'll hear that satisfying sizzle, and the kitchen will start to smell incredible – garlic and lime hitting the heat, oh my! Cook the chicken for about 4-6 minutes per side, depending on thickness, until it's beautifully golden brown and cooked through. Don't overcrowd the pan, or the chicken will steam instead of sear. I've made that mistake more times than I can count, and it's a real buzzkill. Let it rest for a few minutes before slicing; this keeps it juicy!
03 - While the chicken is cooking or resting, get your avocado ready. Halve them, remove the pit, and scoop out that creamy green goodness. In a small bowl, mash the avocado with a fork – I like it a little chunky, not perfectly smooth. Stir in a squeeze of fresh lime juice and a pinch of salt. This keeps it from browning too quickly and adds another layer of bright flavor to our Honey Lime Chicken Avocado Rice Stack. Trust me, this simple step makes all the difference! If you're feeling fancy, a tiny bit of red pepper flakes here is a game-changer.
04 - Now for the base! Take your cooked rice and, in a separate bowl, fluff it up with a fork. I like to add a tiny bit of lime juice and a sprinkle of chopped cilantro to the rice itself; it just brightens everything up. For the stack, you can use a round cookie cutter or a small bowl to help shape the rice. Press a good amount of rice into the bottom of your chosen mold on a plate. This is where I always get a little messy, rice grains clinging everywhere, but it's part of the charm, right?
05 - Time to build! Carefully remove the rice mold if you used one. Next, layer your sliced Honey Lime Chicken over the rice. Don't be shy; pile it on! The aroma of the chicken mingling with the fresh rice is just divine. Then, gently spoon your mashed avocado on top of the chicken. This creates that beautiful layered look and ensures you get a bit of everything in each bite. I sometimes drizzle a little extra marinade juice from the chicken pan over the whole thing – waste not, want not!
06 - The finishing touch! Sprinkle generously with fresh cilantro. If you have any extra lime wedges, pop them on the side for an extra squeeze of freshness. Sometimes I add a few cherry tomatoes or a sprinkle of toasted sesame seeds for crunch and color. Step back and admire your creation – a beautiful, vibrant Honey Lime Chicken Avocado Rice Stack, ready to be devoured. It should look bright, smell tangy and savory, and feel incredibly satisfying. Dig in!

# Notes:

01 - Don't skip marinating the chicken; it's honestly the key to tender, flavorful chicken.
02 - Make sure your avocados are perfectly ripe; an unripe one will ruin the creamy texture.
03 - Always let the chicken rest after cooking to keep it juicy – I learned this the hard way!
04 - For an extra pop of flavor, a tiny drizzle of sriracha or hot sauce on top is incredible.

# Equipment Needed:

01 - Large non-stick skillet
02 - mixing bowls
03 - whisk
04 - cutting board
05 - sharp knife
06 - optional round cookie cutter or small bowl for shaping.

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 30g

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