Tangy Honey Lime Chicken & Avocado Rice Stack
A mouthwatering combination of juicy chicken marinated in tangy lime and sweet honey, served atop a bed of fluffy avocado rice, perfect for summer meals.
Ingredients
For the chicken marinade
- 4 pieces CHICKEN BREASTS (boneless and skinless)
- 3 tablespoons HONEY for marinade
- 2 tablespoons freshly squeezed LIME JUICE do not skimp on this
- 1 tablespoon LIME ZEST
- 2 cloves minced GARLIC
- 1 teaspoon GROUND CUMIN
- to taste SALT and PEPPER
For the avocado rice
- 1 cup JASMINE RICE or basmati, whichever you love
- 2 cups CHICKEN BROTH for added flavor
- 2 pieces DICED AVOCADO
- 1 small finely chopped RED ONION
- 1/4 cup freshly chopped CILANTRO
- 1 splash OLIVE OIL
- 4 pieces LIME WEDGES for garnish
Instructions
Preparing the Chicken
- Combine honey, lime juice, lime zest, minced garlic, cumin, salt, and pepper to create the marinade.
- Soak chicken in the marinade for at least 15 minutes.
Cooking the Rice
- Rinse jasmine rice to achieve fluffiness.
- Cook rice in chicken broth for about 15 minutes.
- Let it sit covered once done to allow flavors to meld.
Grilling the Chicken
- Grill the marinated chicken for about 6-7 minutes on each side, until golden and cooked through.
- Ensure the internal temperature reaches 165°F.
Assembling the Dish
- Layer rice, followed by grilled chicken, and top with diced avocado, red onion, and cilantro.
Notes
For maximum flavor, prepare the chicken marinade a day in advance. Store leftover rice in an airtight container in the fridge for 3-4 days. Reheat with broth to keep it moist.