Honey Lime Chicken & Avocado Rice Stack Recipe | Easy Grilled Dinner
Enjoy this easy Honey Lime Chicken & Avocado Rice Stack — sweet, tangy, and creamy layers of grilled chicken, jasmine rice, and fresh avocado, ready in one hour.
Ingredients
Chicken & Marinade
- 2 boneless, skinless chicken breasts
- ¼ cup honey
- Juice of 2 limes
- Zest of 1 lime
- 2 cloves garlic, minced
- 1 tsp ground cumin
- Salt and pepper, to taste
Rice Base
- 1 cup jasmine rice
- 2 cups chicken broth (or water + bouillon)
Avocado Topping
- 1 ripe avocado, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 tbsp olive oil
- Juice of ½ lime (optional, for extra brightness)
Garnish
- Lime wedges
- Extra cilantro or chili flakes (optional)
Instructions
Marinate the Chicken
- In a mixing bowl, whisk together honey, lime juice, lime zest, garlic, cumin, salt, and pepper. The honey should dissolve and form a glossy marinade.
- Add the chicken breasts to a resealable bag or shallow dish, pour in the marinade, and coat well. Refrigerate for 30 minutes to 2 hours.
- Tip: Longer marination deepens flavor, but even 20 minutes works in a pinch.
Cook the Rice
- While the chicken marinates, rinse the jasmine rice until the water runs clear. Bring the chicken broth to a boil, stir in the rice, then cover and reduce to low heat. Simmer 15 minutes or until liquid is absorbed.
- Remove from heat and let it sit (covered) for 5 minutes. Fluff with a fork.
- Optional: Add a pinch of lime zest to the rice for extra aroma.
Grill the Chicken
- Preheat a grill or grill pan over medium-high heat. Remove chicken from the marinade (let excess drip off). Grill each side for 6–7 minutes, or until internal temperature hits 165°F (75°C).
- Let the chicken rest for 5 minutes before slicing — this seals in the juices.
- Shortcut: If you don’t have a grill, pan-sear the chicken in a cast-iron skillet with a drizzle of olive oil.
Make the Avocado Mix
- In a small bowl, gently combine diced avocado, red onion, cilantro, olive oil, and lime juice. Toss lightly so the avocado holds its shape. Season to taste with salt and pepper.
Assemble the Stack
- Spoon a layer of jasmine rice onto each plate. Top with sliced honey-lime chicken, then spoon the avocado mixture over the top. Garnish with lime wedges and extra cilantro.
Serve & Enjoy
- Serve immediately while warm, and let guests squeeze extra lime juice over their stack for a final burst of freshness.