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–+ servings
Honey Lime Chicken & Avocado Rice Stack

Honey Lime Chicken & Avocado Rice Stack

A delicious recipe featuring honey lime chicken layered with avocado and rice for a refreshing meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 450 kcal

Equipment

  • Frying pan
  • Ring mould

Ingredients
  

For the chicken

  • 1 lb boneless skinless chicken breasts
  • ¼ cup honey
  • 2 tablespoons lime juice fresh
  • 1 teaspoon lime zest
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • Oil for cooking

For the rice

  • 1 cup cooked rice white or brown
  • ¼ cup fresh coriander chopped
  • 1 tablespoon lime juice
  • Salt to taste

For the avocado

  • 2 ripe avocados sliced
  • 1 tablespoon lime juice
  • Salt and pepper to taste

Instructions
 

Chicken Preparation

  • Season chicken breasts with salt and pepper on both sides.
  • In a small bowl, whisk together honey, lime juice, lime zest, and minced garlic to make the glaze.
  • Heat oil in a large frying pan over medium-high heat. Cook chicken for 6-7 minutes per side until golden and cooked through (internal temp 71°C/165°F).
  • During the last 2 minutes, brush the honey lime glaze over the chicken, letting it caramelize. Remove from heat and rest for 5 minutes, then slice.

Rice and Avocado Preparation

  • In a bowl, combine cooked rice with coriander and lime juice. Season with salt and mix well.
  • Slice the avocados and gently toss with lime juice, salt, and pepper.

Assembly

  • To assemble: Place a ring mould or large cookie cutter on a serving plate. Press rice mixture into the bottom as the base layer.
  • Layer sliced avocado over the rice, slightly overlapping the slices.
  • Top with sliced honey lime chicken, arranging attractively.
  • Carefully remove the mould. Drizzle any remaining glaze around the plate.
  • Repeat for additional servings. Serve immediately!

Notes

Pound chicken to even thickness for uniform cooking. Use a thermometer to ensure chicken reaches 71°C/165°F. Let chicken rest for 5 minutes before slicing. Choose ripe avocados that yield gently to pressure. Assemble fresh just before serving for best presentation. Save extra glaze for impact. Brown rice adds more fibre and quinoa works too for a different base. Make components ahead and store separately; assemble fresh.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 400mgPotassium: 800mgFiber: 10gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 2mg
Keyword avocado, chicken, Honey, Lime, rice
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