Honey Lime Chicken & Avocado Rice Stack

This vibrant, layered dish combines marinated grilled chicken, fresh avocado-lime rice, and a colorful vegetable stack—all finished with a sweet and tangy honey-lime glaze. It’s a wholesome, flavorful meal that’s as beautiful as it is delicious.

Ingredients

For the Chicken & Marinade:

• 2 boneless, skinless chicken breasts (or 4 thighs)

• 3 tablespoons honey

• 3 tablespoons fresh lime juice (about 1–2 limes)

• 2 tablespoons olive oil or avocado oil

• 2 cloves garlic, minced

• 1 teaspoon chili powder or smoked paprika

• ½ teaspoon ground cumin

• Salt and black pepper, to taste

• Optional: 1 tablespoon soy sauce or tamari for depth

For the Avocado Lime Rice:

• 1 cup white or brown rice, cooked (about 3 cups cooked)

• 1 ripe avocado, diced

• Zest and juice of 1 lime

• 2 tablespoons chopped fresh cilantro (or parsley if preferred)

• Salt, to taste

• Optional: 1 tablespoon finely diced red onion

For the Stack & Toppings:

• 1 ripe avocado, sliced, for layering

• 1 large tomato, sliced or diced

• 1 cup shredded lettuce, cabbage, or baby spinach

• ½ cup corn kernels (fresh grilled, roasted, or canned/drained)

• ½ cup black beans, rinsed and drained (optional)

• Lime wedges, for serving

• Extra cilantro or green onions, for garnish

Instructions

1. Marinate & Cook the Chicken:

• In a bowl, whisk together honey, lime juice, oil, garlic, chili powder, cumin, salt, pepper, and soy sauce (if using).

• Place chicken in a shallow dish or resealable bag and pour half of the marinade over it. Reserve the other half for glaze/sauce.

• Marinate chicken for at least 20–30 minutes (or up to 4 hours in the fridge).

• Heat a grill pan or skillet over medium-high heat. Cook chicken for 5–7 minutes per side, or until cooked through and nicely caramelized. Brush with reserved marinade during the last few minutes of cooking. Let rest 5 minutes, then slice or dice.

2. Prepare Avocado Lime Rice:

• In a medium bowl, combine cooked rice, diced avocado, lime zest and juice, cilantro, and salt. Gently fold together until the avocado is evenly distributed and slightly creamy.

• Taste and adjust seasoning. Keep at room temperature if serving soon, or cover to prevent browning.

3. Warm the Reserved Glaze:

• Pour the remaining reserved marinade into a small saucepan. Bring to a gentle simmer over low heat and cook for 2–3 minutes until slightly thickened. Remove from heat (this will be your finishing sauce).

4. Assemble the Stacks:

• Using a round mold (like a pastry ring, large biscuit cutter, or even a cleaned-out can with both ends removed), begin layering in individual servings:

  1. Base: Avocado lime rice, pressed lightly.

  2. Layer 2: Shredded lettuce or greens.

  3. Layer 3: Sliced tomato and avocado.

  4. Layer 4: Corn and black beans (if using).

  5. Top: Sliced honey lime chicken.

• Carefully remove the mold.

5. Serve:

• Drizzle warm honey-lime glaze over each stack.

• Garnish with extra cilantro, green onions, and lime wedges on the side.

Tips for Success:

• Rice Prep: Cook rice ahead of time and let cool slightly before mixing with avocado to avoid mushiness.

• No Mold? Serve deconstructed in a bowl or plate layers freely.

• Make it Ahead: Marinate chicken and cook rice ahead; assemble just before serving to keep textures fresh.

• Add Heat: Include a minced jalapeño in the marinade or rice, or add a dash of hot sauce to the glaze.

Enjoy this bright, satisfying meal that’s perfect for a healthy dinner or impressive lunch!