Ingredients
- For the Honey Lime Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons honey
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Rice Stack:
- 2 cups cooked jasmine or basmati rice (cooled slightly)
- 1 large ripe avocado, diced
- 1 tablespoon lime juice (for avocado)
- 2 tablespoons chopped cilantro
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- For Garnish:
- Additional cilantro
- Lime wedges
- Optional: diced tomatoes, jalapeños, or a dollop of Greek yogurt
Instructions
- Prepare the Marinade for the Chicken:
- In a small bowl, whisk together the honey, lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, and black pepper.
- Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it’s well-coated. Seal and refrigerate for at least 30 minutes (or up to 2 hours).
- Prepare the Rice:
- While the chicken marinates, cook the rice according to package instructions. Once cooked, fluff with a fork and let it cool slightly.
- Stir in chopped cilantro, salt, and pepper. Set aside.
- Prepare the Avocado:
- In a small bowl, toss the diced avocado with lime juice to prevent browning. Set aside.
- Grill the Chicken:
- Preheat your grill or stovetop grill pan over medium-high heat.
- Remove the chicken from the marinade and grill for 5-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F). Let the chicken rest for 5 minutes before slicing it into thin strips.
- Assemble the Stack:
- Start with a scoop of cilantro rice, top with sliced chicken, and add a few spoonfuls of avocado.
- Repeat the layers to create a stacked effect.
- Garnish and Serve:
- Garnish with extra cilantro, a squeeze of fresh lime, and any optional toppings like diced tomatoes, jalapeños, or a dollop of Greek yogurt. Serve immediately.
Notes
- You can swap jasmine rice with basmati rice if preferred.
- For extra flavor, add diced tomatoes or jalapeños as toppings for a slight kick.
- This dish can be made ahead of time and assembled just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 stack
- Calories: 400 kcal
- Sugar: 7g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 65mg
