Tangy Honey Lime Chicken & Avocado Rice Stack That Delights
When you’re looking for something fresh, flavorful, and satisfying, this Tangy Honey Lime Chicken & Avocado Rice Stack has all the right ingredients to delight your taste buds. It’s a perfect blend of sweet, tangy, and creamy elements that come together to create a delicious meal everyone will love.
Why Make This Recipe
This recipe is a fantastic choice for various reasons. First, it combines healthy ingredients like chicken, avocado, and rice, making it not only tasty but also nutritious. The tangy honey lime marinade elevates the chicken, giving it a bright flavor that pairs perfectly with the creamy avocado and fragrant jasmine rice. Plus, it’s versatile enough for a weeknight dinner, meal prep, or even entertaining guests. You can make it in less than an hour, making it ideal for those busy days when you still want to impress.
How to Make Tangy Honey Lime Chicken & Avocado Rice Stack
Making this dish is straightforward and fun! Here’s how to bring this vibrant recipe to life.
Ingredients
- 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
- to taste Salt
- to taste Pepper
- 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)
Directions
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Marinate the Chicken: In a medium bowl, whisk together the honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper. Add the chicken breasts to the marinade, making sure they’re well coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for extra flavor.
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Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice and chicken broth. Bring to a boil, cover, and reduce the heat to low. Cook for about 15 minutes or until the rice is fluffy and all the liquid is absorbed. Remove from heat and let it sit, covered, for another 5 minutes.
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Prepare the Chicken: Heat olive oil in a large skillet over medium heat. Remove the chicken from the marinade, allowing excess marinade to drip off. Add the chicken to the skillet and cook for 6-7 minutes on each side or until the chicken is cooked through (internal temperature should reach 165°F or 75°C). Remove from heat and let it rest for a few minutes before slicing.
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Assemble the Stack: Fluff the rice with a fork and then layer a scoop of rice at the bottom of your serving dish. Top with sliced chicken, followed by diced avocado, red onion, and fresh cilantro. Serve with lime wedges for an extra zesty touch.
Pro Tips for Success with Tangy Honey Lime Chicken & Avocado Rice Stack
- Invest in a Meat Thermometer: This ensures your chicken is perfectly cooked but not dry. Aim for 165°F (75°C) for safety.
- Let the Chicken Rest: After cooking, allow the chicken to rest before slicing. This helps retain its juices.
- Customize Your Rice: Feel free to add peas, corn, or bell peppers to the rice during cooking for added flavor and nutrients.
- Use Fresh Ingredients: Fresh lime juice and zest give the best flavor. If you can, avoid bottled lime juice.
- Adjust the Spice: If you like a kick, consider adding some cayenne pepper to the marinade or topping the stack with spicy salsa.
Flavor Variations for Tangy Honey Lime Chicken & Avocado Rice Stack
- Spicy Citrus: Add jalapeños or serrano chiles to the marinade for a spicy twist.
- Herb Variations: Swap cilantro for fresh parsley or basil for a different herbal flavor.
- Grilled Option: Instead of pan-frying, grill the chicken for a smoky flavor and beautiful grill marks.
- Vegetarian Version: Replace chicken with marinated tofu or tempeh, adding the same marinate for flavor.
- Different Grains: Substitute jasmine rice with quinoa, farro, or brown rice for a heartier texture and added nutrition.
Serving Suggestions for Tangy Honey Lime Chicken & Avocado Rice Stack
This dish pairs wonderfully with a side salad or steamed vegetables, providing a well-rounded meal. Consider serving it with a refreshing cucumber salad topped with lime vinaigrette. You can also present the dish with crispy tortilla chips for a delightful crunch or serve over a bed of mixed greens for a lighter option.
Storage and Freezing Instructions for Tangy Honey Lime Chicken & Avocado Rice Stack
To store the leftovers, place them in an airtight container, and they will last in the refrigerator for up to 3 days. When ready to reheat, make sure the chicken is heated thoroughly before serving.
If you wish to freeze the chicken and rice, allow both to cool completely, then store in a freezer-safe container. The dish can be frozen for up to 2 months. To reheat from frozen, thaw overnight in the refrigerator and then reheat in the microwave or stovetop.
Nutrition Facts (Per Serving)
- Calories: 450
- Protein: 30g
- Carbohydrates: 50g
- Fat: 15g
- Fiber: 5g
- Sodium: 300mg
FAQ About Tangy Honey Lime Chicken & Avocado Rice Stack
Can I use other cuts of chicken for this recipe?
Absolutely! While boneless, skinless chicken breasts are ideal for a quick cook, you can use thighs or even chicken tenders if you prefer. Just adjust the cooking time accordingly, as thighs may take a little longer depending on the thickness.
Is this recipe suitable for meal prep?
Yes, this Tangy Honey Lime Chicken & Avocado Rice Stack is perfect for meal prepping! You can make a larger batch and store it in individual containers for quick lunches or dinners throughout the week. Just be sure to add the avocado fresh to avoid browning.
How can I make it more kid-friendly?
To make this recipe more appealing to kids, consider using less lime juice in the marinade and serving the avocado on the side. You can also offer a range of toppings and let them build their own stacks, allowing them to customize the flavors to their liking.
Can I make this dish ahead of time?
You can prepare the chicken and rice ahead of time and store them separately in the refrigerator. However, it’s best to assemble the stack just before serving, especially if you’re using fresh avocado, to maintain quality and freshness.
What can I serve with this meal?
This dish pairs well with a crispy side salad, grilled vegetables, or even a refreshing fruit salsa. Also, consider adding a light dipping sauce or dressing for the chicken to enhance the flavors.
Final Thoughts
The Tangy Honey Lime Chicken & Avocado Rice Stack is a delicious way to enjoy a variety of textures and flavors in one satisfying meal. With its vibrant ingredients and easy preparation, it’s perfect for feeding the family or impressing guests at your next gathering. As you savor each bite, you’ll find that the sweet and tangy notes of the honey lime marinade beautifully complement the creaminess of the avocado and the fluffiness of the rice. Enjoy this delightful dish and make it a staple in your recipe collection!
Print
Tangy Honey Lime Chicken & Avocado Rice Stack
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A fresh and flavorful dish combining tender marinated chicken, creamy avocado, and fragrant jasmine rice.
Ingredients
- 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
- to taste Salt
- to taste Pepper
- 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)
Instructions
- Marinate the Chicken: In a medium bowl, whisk together the honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper. Add the chicken breasts to the marinade, making sure they’re well coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for extra flavor.
- Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice and chicken broth. Bring to a boil, cover, and reduce the heat to low. Cook for about 15 minutes or until the rice is fluffy and all the liquid is absorbed. Remove from heat and let it sit, covered, for another 5 minutes.
- Prepare the Chicken: Heat olive oil in a large skillet over medium heat. Remove the chicken from the marinade, allowing excess marinade to drip off. Add the chicken to the skillet and cook for 6-7 minutes on each side or until cooked through (internal temperature should reach 165°F or 75°C). Remove from heat and let it rest for a few minutes before slicing.
- Assemble the Stack: Fluff the rice with a fork and then layer a scoop of rice at the bottom of your serving dish. Top with sliced chicken, followed by diced avocado, red onion, and fresh cilantro. Serve with lime wedges for an extra zesty touch.
Notes
Store leftovers in an airtight container for up to 3 days. For freezing, allow to cool completely and store in a freezer-safe container for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
