Honey Lime Chicken & Avocado Rice Stack

 Honey Lime Chicken & Avocado Rice Stack

Ingredients:

2 boneless, skinless chicken breasts

Juice and zest of 2 limes

2 tablespoons honey

2 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste

1 teaspoon chili flakes (optional)

2 cups cooked white or brown rice

1 avocado, diced

1 tablespoon lime juice (for avocado)

2 tablespoons chopped cilantro

¼ cup diced red onion

Sour cream or Greek yogurt for topping (optional)

Directions:

In a bowl, whisk together lime juice, lime zest, honey, olive oil, garlic, salt, pepper, and chili flakes.

Add chicken breasts to a resealable bag or container and pour in the marinade. Refrigerate for at least 30 minutes (up to 2 hours for more flavor).

Grill or pan-sear the chicken over medium heat until cooked through, about 6–7 minutes per side. Let rest, then slice.

In a small bowl, gently toss diced avocado with a tablespoon of lime juice and a pinch of salt.

To assemble, start with a layer of warm rice on a plate or stack mold. Add sliced honey lime chicken on top, then a spoonful of the avocado mixture.

Sprinkle with red onion and chopped cilantro. Add a dollop of sour cream or Greek yogurt if desired.

Serve as a plated stack or mix together in a bowl for a more casual approach.

Prep Time: 15 minutes (plus marinate) | Cooking Time: 15 minutes | Total Time: 30 minutes + marinating

Kcal: 470 kcal | Servings: 2 servings