Go Back
–+ servings
Honey Lime Chicken & Avocado Rice Stack

Honey Lime Chicken & Avocado Rice Stack for Quick Dinner Bliss

This Honey Lime Chicken & Avocado Rice Stack is a quick and wholesome dinner choice that's bursting with vibrant flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 4 pieces Boneless, Skinless Chicken Breasts Tender and juicy, perfect for grilling.
  • 1/4 cup Honey Natural sweetener that balances the tangy lime flavor.
  • 1/4 cup Fresh Lime Juice Essential for that crisp, tangy kick in the marinade.
  • 1 teaspoon Lime Zest Adds an aromatic citrus depth to enhance the chicken's flavor.
  • 2 cloves Minced Garlic Brings a savory note that beautifully complements sweetness.
  • 1 teaspoon Ground Cumin Earthy spice that elevates the dish with a Latin twist.
  • 1 teaspoon Salt Vital for seasoning, enhancing the overall flavor.
  • 1/2 teaspoon Pepper Enhances the overall flavor.
For the Rice
  • 1 cup Jasmine Rice Fragrant base that absorbs all the delicious marinade juices.
  • 2 cups Chicken Broth Adds savory richness while cooking the rice.
For the Topping
  • 1 medium Diced Avocado Provides a creamy texture that contrasts nicely.
  • 1/4 cup Finely Chopped Red Onion Adds crispness and a slight sharpness.
  • 1/4 cup Chopped Fresh Cilantro A burst of freshness, visually appealing.
  • 1 tablespoon Olive Oil Binds the avocado mixture for a smooth topping.
For Serving
  • 2 pieces Lime Wedges A zesty squeeze enhances each bite.

Equipment

  • grill
  • Medium Bowl
  • Saucepan
  • resealable bag

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, whisk together honey, fresh lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until fully combined.
  2. Place boneless, skinless chicken breasts in a resealable bag or shallow dish. Pour the honey lime marinade over the chicken, ensuring each piece is well coated.
  3. While the chicken marinates, rinse jasmine rice under cold water until the water runs clear. In a saucepan, bring chicken broth to a boil, then stir in the rice.
  4. As your rice cooks, preheat your grill to medium-high heat (around 400°F/200°C).
  5. Place the marinated chicken breasts on the grill and cook for approximately 6–7 minutes per side, checking for an internal temperature of 165°F (75°C).
  6. While the chicken rests, combine diced avocado, finely chopped red onion, chopped cilantro, and olive oil in a medium bowl.
  7. To assemble your Honey Lime Chicken & Avocado Rice Stack, layer a scoop of fluffy jasmine rice on a plate. Slice the grilled chicken and place it on top of the rice.
  8. Serve your Honey Lime Chicken & Avocado Rice Stack with lime wedges on the side.

Nutrition

Serving: 1stackCalories: 450kcalCarbohydrates: 44gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 400mgPotassium: 600mgFiber: 6gSugar: 8gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

Let the grilled chicken rest for a few minutes to seal in the juices. Add a splash of lime juice to avocado to prevent browning if prepared ahead of time.

Tried this recipe?

Let us know how it was!