Description
This honey lime chicken and avocado rice stack combines tender glazed chicken, fluffy cilantro rice, and fresh creamy avocado in one perfect bite. Ready in just 25 minutes, it’s the ultimate healthy weeknight dinner that looks restaurant-quality but couldn’t be easier to make at home! The sweet honey marinade caramelizes beautifully while the lime adds bright acidity and the avocado provides cooling creaminess.
Ingredients
- For the Honey Lime Marinade:
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds)
- 1/3 cup fresh lime juice (about 3–4 limes)
- Zest of 2 limes
- 1/4 cup honey (preferably raw or local)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- For the Cilantro Rice Base:
- 1.5 cups jasmine rice
- 3 cups low-sodium chicken broth
- 1/4 cup fresh cilantro, finely chopped
- 1 tablespoon butter
- 1/2 teaspoon salt
- Juice of 1 lime
- For the Fresh Avocado Topping:
- 2 large ripe avocados
- 1 small red onion, finely diced
- 1 jalapeño, seeded and minced (optional)
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium tomato, diced (optional)
Instructions
- Marinate the Chicken: In a large bowl, whisk together lime juice, lime zest, honey, olive oil, minced garlic, chili powder, cumin, smoked paprika, salt, pepper, and cilantro. Add chicken breasts and marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- Prepare the Rice: Rinse jasmine rice until water runs clear. In a medium saucepan, combine rice, chicken broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until liquid is absorbed. Remove from heat, let stand 5 minutes, then fluff with a fork. Stir in cilantro, butter, and lime juice.
- Cook the Chicken: Heat a large skillet over medium-high heat. Remove chicken from marinade and cook 6-7 minutes per side until internal temperature reaches 165°F and chicken is golden brown with caramelized edges. Let rest 5 minutes, then slice.
- Prepare Avocado Mixture: Dice avocados and gently combine with red onion, jalapeño (if using), cilantro, lime juice, salt, and pepper. Add tomato if desired.
- Assemble the Stack: Place a serving of cilantro rice on each plate, top with sliced honey lime chicken, and finish with fresh avocado mixture. Garnish with extra cilantro and lime wedges if desired.
Notes
Storage Tips: Cooked chicken and rice can be stored separately in the refrigerator for up to 4 days. Prepare avocado mixture fresh daily for best quality.
Meal Prep: This recipe is perfect for meal prep! Store components separately and assemble when ready to eat.
Substitutions: Can use chicken thighs instead of breasts (cook 7-8 minutes per side). For low-carb, serve over cauliflower rice and use sugar-free honey substitute.
Avocado Tips: Choose avocados that yield slightly to pressure. The lime juice helps prevent browning, but prepare this component last for best results.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 545
- Sugar: 14g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 38g
- Cholesterol: 95mg
Keywords: honey lime chicken and avocado rice stack, healthy chicken dinner, easy weeknight meals, meal prep recipes, gluten free chicken, honey lime marinade, cilantro rice, avocado chicken bowl, quick healthy dinner, protein rice bowl