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Tangy Honey Lime Chicken & Avocado Rice Stack

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A bright and simple dish featuring honey-marinated chicken stacked with jasmine rice, avocado, and fresh vegetables.

Ingredients

Scale
  • 4 pieces Chicken Breasts (boneless, skinless)
  • 3 tablespoons Honey (for marinade)
  • 2 tablespoons Lime Juice (freshly squeezed)
  • 1 tablespoon Lime Zest
  • 2 cloves Garlic (minced)
  • 1 teaspoon Ground Cumin
  • to taste Salt
  • to taste Pepper
  • 1 cup Jasmine Rice (or basmati)
  • 2 cups Chicken Broth
  • 2 pieces Avocado (diced)
  • 1 small Red Onion (finely chopped)
  • 1/4 cup Fresh Cilantro (chopped)
  • 1 tablespoon Olive Oil
  • 4 pieces Lime Wedges (for garnish)

Instructions

  1. In a bowl, mix honey, lime juice, lime zest, minced garlic, cumin, salt, and pepper.
  2. Add chicken breasts to the marinade. Turn to coat well. Let sit for 15–30 minutes.
  3. Rinse rice briefly and drain.
  4. In a saucepan, add 1 cup jasmine rice and 2 cups chicken broth. Bring to a boil, then lower heat to a simmer. Cover and cook for 15 minutes or until liquid is absorbed.
  5. Turn off heat and let rice sit covered for 5 minutes. Fluff with a fork.
  6. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
  7. Remove chicken from marinade and place in the hot skillet. Cook for 5–7 minutes per side, or until internal temp reaches 165°F (74°C).
  8. Transfer chicken to a plate and let rest for 5 minutes. Slice thinly.
  9. Place a scoop of rice on a plate. Top the rice with sliced chicken. Add diced avocado and a sprinkle of red onion and cilantro.
  10. Garnish with a lime wedge and an extra drizzle of honey or lime if desired.

Notes

Serve warm with extra lime wedges and chopped cilantro. Refrigerate leftovers for up to 3 days.

Nutrition

Find it online: https://voxrecipes.com/tangy-honey-lime-chicken-avocado-rice-stack-2/