Sweet and Zesty Honey Lime Chicken and Avocado Rice Stack Recipe
Learn how to make delicious Honey Lime Chicken and Avocado Rice Stack. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound)
- 2 tablespoons honey
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 teaspoon lime zest
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 1/2 cups cooked white or brown rice (warmed)
- 1 large ripe avocado, sliced
- 1/4 cup fresh cilantro leaves, chopped
- Optional: 1/4 cup diced red onion or green onions for garnish
- Optional substitution: Swap chicken breasts for thighs if you prefer juicier meat
- Substitution tip: Use agave syrup or maple syrup instead of honey for a different sweetness profile
Instructions
- Start by whisking together the honey, fresh lime juice, lime zest, minced garlic, ground cumin, smoked paprika, salt, and pepper in a small bowl. This marinade captures the balance of sweet, tart, and smoky flavors—something Mama Lu might have called “a little dance on your tongue.”
- Place the chicken breasts in a shallow dish or zip-top bag, then pour the marinade over them. Let them soak in all that goodness for at least 30 minutes, or up to 2 hours in the fridge. I often do this step the night before, letting the flavors deepen while I’m out and about, just like Mama Lu’s slow-simmered pot roast left to rest before the big family meal.
- Heat the olive oil in a skillet over medium-high heat. Once shimmering, add the chicken breasts and cook for about 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F and has a nice caramelized glaze. The honey and lime create a sticky, fragrant crust that’s a joy to watch bubble and brown.
- While the chicken cooks, warm your rice if it’s not freshly cooked. Fluffy rice is key here—like the soft biscuit layers Mama Lu swore by, it’s the foundation that holds everything together.
- Once the chicken is done, let it rest for 5 minutes before slicing. Resting keeps the juices locked in, so every bite is tender and juicy, much like those moments when Mama Lu would set the table and call us all to gather before carving the roast.
- To build your stack, start with a layer of warm rice on your plate. Next, arrange slices of avocado on top, letting their creaminess contrast with the tangy chicken.
- Place sliced honey lime chicken over the avocado, drizzle some of the pan juices from the skillet over the top, and sprinkle with fresh cilantro and optional diced onions for a pop of color and crunch.
- Serve immediately, savoring the layers of flavor and the simple joy of a meal made with heart.
