A fresh and satisfying meal stacked with zesty grilled chicken, herbed lime rice, and creamy avocado.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 servings
This vibrant rice stack is the perfect balance of savory, sweet, and creamy. Marinated grilled chicken breasts are layered with fragrant cilantro-lime rice and slices of ripe avocado, then finished with a drizzle of honey-lime dressing. It’s a wholesome, buildable dish ideal for lunch or dinner.
Ingredients
For the Chicken: 1 lb boneless, skinless chicken breasts, ¼ cup honey, 2 tablespoons lime juice, 1 teaspoon lime zest, 2 cloves garlic (minced), salt and pepper to taste
For the Rice: 1 cup cooked white or brown rice, ¼ cup chopped cilantro, 1 tablespoon lime juice, salt to taste
For the Avocado Layer: 2 ripe avocados (sliced), 1 tablespoon lime juice, salt and pepper to taste
Instructions
Marinate the Chicken: In a bowl, whisk together honey, lime juice, lime zest, garlic, salt, and pepper. Add the chicken breasts and toss to coat. Let marinate for at least 15 minutes.
Cook the Chicken: Heat a grill or skillet over medium-high heat. Cook the marinated chicken for 6–7 minutes per side or until fully cooked and no longer pink in the center. Transfer to a plate and let rest before slicing.
Prepare the Rice: In a mixing bowl, combine the cooked rice, chopped cilantro, lime juice, and a pinch of salt. Stir well and set aside.
Prepare the Avocado: In a separate bowl, gently toss the avocado slices with lime juice, salt, and pepper to help preserve their color and flavor.
Assemble the Stack: On each plate, layer the cilantro-lime rice as the base, followed by sliced grilled chicken, then fanned avocado slices. Drizzle with any extra honey-lime dressing left from the marinade (if it hasn’t touched raw chicken) or a fresh drizzle of honey and lime.
Serve: Enjoy immediately while warm, with extra lime wedges on the side if desired.
Notes
Use leftover chicken: This recipe works beautifully with leftover grilled or roasted chicken. Just warm it briefly and drizzle with a bit of honey and lime juice.
Make it a bowl: Don’t feel like stacking? Serve everything tossed together in a bowl for a hearty grain salad vibe.
Grill for extra flavor: If the weather allows, grill the chicken for subtle charred notes that pair perfectly with the honey-lime marinade.
Avocado tip: Slice avocados just before serving to maintain their bright color.
Dairy-free and gluten-free: This dish is naturally free from dairy and gluten, making it ideal for many dietary needs.
Add-ins and toppings: Try adding black beans, sliced jalapeños, crumbled queso fresco, chopped red onion, or a dollop of Greek yogurt for variation.
Make it spicy: Add a pinch of chili flakes or a splash of hot sauce to the marinade for a touch of heat.
Meal prep: All components can be prepped in advance and assembled when ready to serve. Store rice, chicken, and avocado separately for best texture.
Honey Lime Chicken & Avocado Rice Stack
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
Description
This vibrant rice stack is the perfect balance of savory, sweet, and creamy. Marinated grilled chicken breasts are layered with fragrant cilantro-lime rice and slices of ripe avocado, then finished with a drizzle of honey-lime dressing. It’s a wholesome, buildable dish ideal for lunch or dinner.
Ingredients
For the Chicken: 1 lb boneless, skinless chicken breasts, ¼ cup honey, 2 tablespoons lime juice, 1 teaspoon lime zest, 2 cloves garlic (minced), salt and pepper to taste
For the Rice: 1 cup cooked white or brown rice, ¼ cup chopped cilantro, 1 tablespoon lime juice, salt to taste
For the Avocado Layer: 2 ripe avocados (sliced), 1 tablespoon lime juice, salt and pepper to taste
Instructions
Marinate the Chicken: In a bowl, whisk together honey, lime juice, lime zest, garlic, salt, and pepper. Add the chicken breasts and toss to coat. Let marinate for at least 15 minutes.
Cook the Chicken: Heat a grill or skillet over medium-high heat. Cook the marinated chicken for 6–7 minutes per side or until fully cooked and no longer pink in the center. Transfer to a plate and let rest before slicing.
Prepare the Rice: In a mixing bowl, combine the cooked rice, chopped cilantro, lime juice, and a pinch of salt. Stir well and set aside.
Prepare the Avocado: In a separate bowl, gently toss the avocado slices with lime juice, salt, and pepper to help preserve their color and flavor.
Assemble the Stack: On each plate, layer the cilantro-lime rice as the base, followed by sliced grilled chicken, then fanned avocado slices. Drizzle with any extra honey-lime dressing left from the marinade (if it hasn’t touched raw chicken) or a fresh drizzle of honey and lime.
Serve: Enjoy immediately while warm, with extra lime wedges on the side if desired.
Notes
Use leftover chicken: This recipe works beautifully with leftover grilled or roasted chicken. Just warm it briefly and drizzle with a bit of honey and lime juice.
Make it a bowl: Don’t feel like stacking? Serve everything tossed together in a bowl for a hearty grain salad vibe.
Grill for extra flavor: If the weather allows, grill the chicken for subtle charred notes that pair perfectly with the honey-lime marinade.
Avocado tip: Slice avocados just before serving to maintain their bright color.
Dairy-free and gluten-free: This dish is naturally free from dairy and gluten, making it ideal for many dietary needs.
Add-ins and toppings: Try adding black beans, sliced jalapeños, crumbled queso fresco, chopped red onion, or a dollop of Greek yogurt for variation.
Make it spicy: Add a pinch of chili flakes or a splash of hot sauce to the marinade for a touch of heat.
Meal prep: All components can be prepped in advance and assembled when ready to serve. Store rice, chicken, and avocado separately for best texture.