Name: Honey Lime Chicken and Avocado Rice Stack
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 lb boneless, skinless chicken breasts (or thighs); 3 tbsp honey; 2 tbsp fresh lime juice (about 1 lime); 1 tbsp olive oil; 1 tsp garlic powder; 1/2 tsp chili powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup long-grain white rice (like jasmine or basmati); 2 cups chicken broth (or water); 1 tbsp lime zest (from 1 lime); 1 tbsp fresh lime juice; 1 tbsp olive oil; 1/4 cup chopped fresh cilantro; Salt and pepper to taste; 1 large ripe avocado, sliced or mashed; Optional: extra cilantro, lime wedges for garnish

Description

A delicious stack of honey lime marinated chicken served with avocado and flavorful rice.

Ingredients

Scale

1 lb boneless, skinless chicken breasts (or thighs)
3 tbsp honey
2 tbsp fresh lime juice (about 1 lime)
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
1 cup long-grain white rice (like jasmine or basmati)
2 cups chicken broth (or water)
1 tbsp lime zest (from 1 lime)
1 tbsp fresh lime juice
1 tbsp olive oil
1/4 cup chopped fresh cilantro
Salt and pepper to taste
1 large ripe avocado, sliced or mashed
Optional: extra cilantro, lime wedges for garnish

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Instructions

In a small bowl, whisk together honey, lime juice, olive oil, garlic powder, chili powder, salt, and pepper.
Place chicken in a resealable bag or shallow dish, pour marinade over it, and coat well. Marinate in the refrigerator for at least 30 minutes (up to 4 hours for more flavor).
Rinse rice under cold water until water runs clear. In a medium saucepan, bring chicken broth to a boil.
Add rice, reduce heat to low, cover, and simmer for 12-15 minutes until tender. Fluff with a fork, then stir in lime zest, lime juice, olive oil, cilantro, and season with salt and pepper. Set aside.
Preheat a grill pan or skillet over medium-high heat. Remove chicken from marinade (discard excess) and cook for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice into strips.
Using a round mold (or small bowl), layer warm rice on a plate, pressing lightly to shape. Add a layer of sliced or mashed avocado, then top with sliced chicken. Remove the mold carefully. Garnish with extra cilantro and a lime wedge if desired.

Notes

For best results, marinate the chicken for longer.
Adjust seasonings according to your taste preference.
Rice can be made in advance and reheated.

Prep Time: 30 minutes (plus marinating time)
Cook Time: 30 minutes
Category: Dinner
Method: Grilling and Stovetop Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1 stack
Calories: 450
Sugar: 8g
Sodium: 400mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 30g
Cholesterol: 75mg