Tangy Honey Lime Chicken Stack (Print Version)

Vibrant marinated chicken layered over fragrant jasmine rice with creamy avocado salsa for a bright, satisfying dinner.

# Components:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons honey
03 - 2 tablespoons freshly squeezed lime juice
04 - 1 tablespoon lime zest
05 - 2 cloves garlic, minced
06 - 1 teaspoon ground cumin
07 - Salt, to taste
08 - Black pepper, to taste

→ For the Rice

09 - 1 cup jasmine or basmati rice
10 - 2 cups chicken broth

→ For the Avocado Mix

11 - 2 ripe avocados, diced
12 - 1 small red onion, finely chopped
13 - 1/4 cup fresh cilantro, chopped
14 - 1 tablespoon olive oil

→ For Serving

15 - 4 lime wedges, for garnish

# Method:

01 - Whisk together honey, lime juice, lime zest, garlic, cumin, salt, and pepper in a bowl until well combined.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour marinade over chicken, seal, and refrigerate for 2 hours.
03 - Rinse rice under cold water until water runs clear. Bring chicken broth to a boil in a pot, add rice, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
04 - Preheat grill to medium-high. Remove chicken from marinade, letting excess drip off. Grill for 6-7 minutes per side or until cooked through and juices run clear. Let rest for 5 minutes, then slice.
05 - Gently combine diced avocado, red onion, cilantro, and olive oil in a bowl. Season lightly with salt and pepper.
06 - Layer a bed of rice on each plate, top with sliced grilled chicken, and spoon over the avocado mix.
07 - Garnish with lime wedges and serve immediately.

# Expert Advice:

01 -
  • The marinade works double duty tenderizing the chicken while building layers of sweet tangy flavor that really pop against creamy avocado
  • Everything comes together in under 30 minutes of active cooking but tastes like you spent all day planning something special
  • The stacked presentation makes ordinary ingredients feel restaurant fancy without any fancy techniques required
02 -
  • Room temperature chicken marinates more evenly so take it out of the fridge 30 minutes before you plan to grill
  • Rice continues cooking as it rests so remove it from heat when tiny water pockets still visible on the surface
  • The avocado mixture is best made right before serving but you can prep all the components hours ahead and assemble last minute
03 -
  • Make double the marinade and use half as a finishing glaze during the last minute of grilling for an extra sticky caramelized exterior
  • Let the chicken rest for the full 5 minutes so all those delicious juices redistribute throughout the meat instead of spilling onto your cutting board
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