Tangy Honey Lime Chicken & Avocado Rice Stack That Delights
In the fast-paced whirlwind of life, sometimes, we just need a warm hug from our food — a recipe that feels like coming home. One dish that embodies that cozy feeling is my Tangy Honey Lime Chicken & Avocado Rice Stack. Imagine sinking your teeth into a tender chicken breast, marinated in a zesty honey-lime blend, resting atop a fluffy mountain of perfectly cooked jasmine rice, artfully tucked with creamy avocados and vibrant red onions. This easy weeknight dinner isn’t just a meal; it’s a delicious reminder of those sunlit evenings spent gathering around the table with loved ones, sharing stories and laughter.
This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy weeknights.
- Bursting with bright, tangy flavors that tantalize your taste buds.
- A colorful, inviting presentation that’s great for impressing guests.
- Family-friendly, ensuring everyone at the table will find something they adore.
- Healthy and satisfying, making it a nutritious choice without sacrificing flavor.
Gather These Simple Ingredients
For our delightful Tangy Honey Lime Chicken & Avocado Rice Stack, you’ll need:
- 4 pieces Chicken Breasts (boneless, skinless)
- 3 tablespoons Honey (for marinade)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 tablespoon Lime Zest
- 2 cloves Garlic (minced)
- 1 teaspoon Ground Cumin
- Salt, to taste
- Pepper, to taste
- 1 cup Jasmine Rice (or basmati)
- 2 cups Chicken Broth
- 2 pieces Avocado (diced)
- 1 small Red Onion (finely chopped)
- 1/4 cup Fresh Cilantro (chopped)
- 1 tablespoon Olive Oil
- 4 pieces Lime Wedges (for garnish)
Let’s Make It Together
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Marinate the Chicken: In a mixing bowl, combine honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper. Add the chicken breasts, ensuring they’re well coated. Let them marinate for at least 30 minutes (the longer, the better!).
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Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring the chicken broth to a boil. Add the rice, cover, and simmer on low heat for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff it with a fork once cooked.
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Sauté the Onions: In a large skillet, heat the olive oil over medium heat. Add the finely chopped red onion and cook until it’s softened and slightly caramelized, about 5 minutes.
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Cook the Chicken: Once marinated, grill or sauté the chicken over medium-high heat for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F (75°C). Let it rest for a few minutes before slicing it into thick strips.
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Assemble the Stack: In a bowl or plate, start with a layer of the fluffy jasmine rice, then layer with the diced avocado, followed by the tender chicken. Top it off with fresh cilantro, an extra sprinkle of lime juice, and a lime wedge for that refreshing zing.
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Serve: Your Tangy Honey Lime Chicken & Avocado Rice Stack is ready to be admired and enjoyed!
Delicious Variations to Try
- Tropical Twist: Add some diced pineapple or mango for a sweet, tropical flavor, providing a bright contrast to the zesty lime.
- Spicy Kick: Incorporate sliced jalapeños or a dash of chili powder in the marinade for a little kick.
- Creamy Delight: Top with a dollop of sour cream or Greek yogurt for a rich, creamy texture that complements the tanginess.
- Herb Fusion: Swap cilantro for fresh basil or mint for a unique twist that adds a different herby layer of flavor!
Chef Emma’s Helpful Tips
- Make-Ahead: You can marinate the chicken the night before for maximum flavor, making dinner even quicker to prepare.
- Ingredient Swaps: Feel free to substitute the chicken with shrimp or tofu for a different protein option!
- Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently in a pan or microwave.
- Slicing Tip: Use a sharp knife to slice the chicken; this helps keep the juicy goodness inside and makes for beautiful presentation.
Nutrition Information per Serving
- Serving Size: 1 stack
- Calories: ~450
- Carbohydrates: ~55g
- Sugar: ~10g
- Fat: ~18g
- Protein: ~25g
- Sodium: ~800mg
Frequently Asked Questions
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Can I make this ahead?
Yes! Marinate the chicken the night before, and it’ll be bursting with flavor by dinnertime. -
Can I use different ingredients?
Absolutely! You can swap the protein or add different toppings like cheese or beans! -
How do I store leftovers?
Store in an airtight container in the fridge for up to three days. -
How long does it last?
Leftovers typically last about 3 days in the refrigerator. Just make sure they’re stored properly.
Final Thoughts
This Tangy Honey Lime Chicken & Avocado Rice Stack is more than just food; it’s a heartfelt recipe that fills your kitchen with warmth and comfort, creating memories one delicious meal at a time. Whether you’re gathering the family or whipping up a cozy dinner for yourself, this dish is sure to please. Save this recipe to your dinner inspiration board so it’s ready when you need a quick, warm treat!
Tangy Honey Lime Chicken & Avocado Rice Stack
Ingredients
For the Chicken Marinade
- 4 pieces Chicken Breasts (boneless, skinless) Tender and juicy, ensures a flavorful stack.
- 3 tablespoons Honey For marinade, adds sweetness.
- 2 tablespoons Lime Juice Freshly squeezed for best flavor.
- 1 tablespoon Lime Zest Enhances the lime flavor.
- 2 cloves Garlic (minced) Adds depth of flavor.
- 1 teaspoon Ground Cumin Brings warmth and earthiness.
- Salt, to taste Enhances overall flavor.
- Pepper, to taste For seasoning.
For the Rice Stack
- 1 cup Jasmine Rice (or basmati) Fluffy base for the stack.
- 2 cups Chicken Broth Cooking liquid for added flavor.
- 2 pieces Avocado (diced) Creamy texture that balances flavors.
- 1 small Red Onion (finely chopped) Adds sweetness and crunch.
- 1/4 cup Fresh Cilantro (chopped) For garnish and fresh flavor.
- 1 tablespoon Olive Oil For sautéing the onions.
- 4 pieces Lime Wedges (for garnish) Adds a refreshing zing.
Instructions
Marinate the Chicken
- In a mixing bowl, combine honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper. Add the chicken breasts, ensuring they’re well coated. Let them marinate for at least 30 minutes.
Cook the Rice
- Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring the chicken broth to a boil. Add the rice, cover, and simmer on low heat for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff it with a fork once cooked.
Sauté the Onions
- In a large skillet, heat the olive oil over medium heat. Add the finely chopped red onion and cook until it’s softened and slightly caramelized, about 5 minutes.
Cook the Chicken
- Once marinated, grill or sauté the chicken over medium-high heat for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F (75°C). Let it rest for a few minutes before slicing it into thick strips.
Assemble the Stack
- In a bowl or plate, start with a layer of the fluffy jasmine rice, then layer with the diced avocado, followed by the tender chicken. Top it off with fresh cilantro, an extra sprinkle of lime juice, and a lime wedge for that refreshing zing.
Serve
- Your Tangy Honey Lime Chicken & Avocado Rice Stack is ready to be admired and enjoyed!
