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Honey Lime Chicken Avocado Rice Stack

A vibrant and flavor-packed weeknight dinner featuring juicy honey-lime chicken, silky avocado, and tangy cilantro-lime rice layered for a stunning presentation.

  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
  • 2 tbsp olive oil (divided)
  • 3 tbsp honey
  • 2 tbsp fresh lime juice (about 1 large lime)
  • 1 tsp lime zest (from 1 lime)
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup uncooked jasmine or basmati rice, rinsed
  • 1 3/4 cups water or low-sodium chicken broth
  • 1 tbsp butter or olive oil
  • 1/2 tsp salt
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1/4 cup fresh cilantro, finely chopped
  • 2 ripe avocados, diced
  • 1 tbsp fresh lime juice
  • 1 tbsp red onion, very finely minced
  • 1 small garlic clove, very finely minced or grated
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 cup red onion, very thinly sliced
  • 1/2 cup cherry tomatoes, quartered
  • 2 tbsp cilantro, chopped
  • Lime wedges, for serving
  • 1 small jalapeño, thinly sliced (optional)
  • 1 tbsp sesame seeds or toasted pepitas (optional)

Instructions

  1. Prepare the rice: rinse rice; combine rice, water or broth, butter/oil, and salt in a saucepan. Bring to a gentle boil, reduce to low, cover and simmer 12–15 minutes. Let steam off heat 5–10 minutes, then fluff and stir in lime juice, zest, and cilantro.
  2. Marinate the chicken: whisk honey, lime juice, zest, garlic, chili powder, cumin, smoked paprika, red pepper flakes, salt, and pepper. Toss chicken with 1 tbsp olive oil and the marinade. Marinate for 20–30 minutes (up to 4 hours refrigerated).
  3. Cook the chicken: heat remaining 1 tbsp olive oil in a skillet over medium-high. Add chicken in a single layer, sear 2–3 minutes without moving, flip and cook 3–5 more minutes until cooked through and slightly charred. Add 1–2 tbsp reserved marinade in the last minute to glaze.
  4. Make the avocado layer: gently combine diced avocado, lime juice, minced red onion, garlic, salt and pepper. Keep covered with plastic pressed to the surface until ready.
  5. Prep garnishes: thinly slice red onion and jalapeño, quarter tomatoes, chop cilantro, and set lime wedges and seeds/pepitas aside.
  6. Assemble with a ring mold: place a 3–4″ ring mold on the plate. Pack 1–1.5″ warm cilantro-lime rice into the bottom, add avocado layer, then top with honey-lime chicken. Press gently and lift the mold straight up.
  7. No mold method: oil or line a small bowl with plastic, layer rice, avocado, chicken, then invert onto a plate and remove bowl. Garnish and serve immediately with lime wedges.

Notes

Use room-temperature chicken for even cooking. Rinse rice until water runs mostly clear to prevent gummy grains. Keep avocado covered tightly to limit browning.

  • Author: jayne
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Gluten-Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 7g
  • Sodium: 500mg
  • Fat: 24g
  • Saturated Fat: 4g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 6g
  • Protein: 27g
  • Cholesterol: 90mg

Keywords: Honey Lime Chicken, Avocado, Rice Stack, Weeknight Dinner, Meal Prep