Honey Lime Chicken and Avocado Rice Stacks with Cilantro-Lime Drizzle
Create beautiful, flavorful Honey Lime Chicken and Avocado Rice Stacks. This recipe features zesty glazed chicken breast layered with creamy, fresh avocado rice for an easy weeknight chicken dinner.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Pan Frying
- Cuisine: Mexican Inspired
- Diet: Low Fat
Ingredients
Scale
- 2 large boneless, skinless chicken breasts, cut into 4 equal portions
- 1/4 cup honey
- 1/4 cup fresh lime juice
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked white rice, cooled
- 1 large ripe avocado, diced small
- 1/4 cup finely chopped fresh cilantro
- 1 tablespoon lime juice (for rice)
- 1 teaspoon olive oil (for rice)
- Pinch of salt (for rice)
- For Drizzle: 2 tablespoons plain Greek yogurt, 1 tablespoon lime juice, 1 tablespoon water, 1 tablespoon chopped cilantro
Instructions
- Prepare the Honey Lime Marinade: In a bowl, whisk together the honey, 1/4 cup lime juice, soy sauce, 1 tablespoon olive oil, minced garlic, cumin, salt, and pepper. Reserve half of this mixture for glazing later.
- Marinate the Chicken: Place the chicken portions in the remaining half of the marinade. Let it sit for at least 20 minutes, or up to 4 hours in the refrigerator.
- Cook the Chicken: Heat a skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off. Cook the chicken for 5 to 7 minutes per side, until cooked through (internal temperature of 165°F). During the last 2 minutes of cooking, brush the reserved glaze mixture over the chicken to create a sweet and tangy glaze. Remove chicken and let rest for 5 minutes.
- Prepare the Avocado Rice: In a medium bowl, gently combine the cooled cooked rice, diced avocado, 1 tablespoon lime juice, 1 teaspoon olive oil, and a pinch of salt. Mix carefully to coat the rice without mashing the avocado completely.
- Make the Drizzle: Whisk together the Greek yogurt, 1 tablespoon lime juice, water, and chopped cilantro until smooth.
- Assemble the Stacks: Place a ring mold (or use a wide cookie cutter) on your serving plate. Spoon about 1/2 cup of the avocado rice mixture into the mold and press lightly. Top the rice layer with one slice of the honey lime chicken. Carefully remove the mold. Repeat for remaining servings.
- Serve immediately, drizzling the cilantro-lime sauce over the top of each stack.
Notes
- To keep the avocado rice bright green, mix the lime juice and olive oil into the rice immediately after cooking the rice and before adding the avocado.
- You can grill the chicken instead of pan-frying for a smoky flavor.
- For a quick lunch idea, layer the components in a container without stacking for make ahead chicken meal prep.
Nutrition
- Serving Size: 1 stack
- Calories: 450
- Sugar: 18
- Sodium: 450
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 6
- Protein: 38
- Cholesterol: 105