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A delicious Honey Lime Chicken Avocado Rice Stack is featured in this recipe article.

Irresistible Honey Lime Chicken Avocado Rice Stack

This recipe creates a flavorful and texturally exciting dish by layering honey-lime marinated chicken, creamy avocado, and fluffy rice into an elegant stack. The balance of sweet, tangy, and savory flavors, combined with the contrasting textures, makes for a delightful culinary experience.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup honey
  • 1/4 cup lime juice freshly squeezed, about 2-3 limes
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt to taste
  • Pepper to taste
  • 2 cups long-grain rice
  • 4 cups water
  • 1 tablespoon butter or olive oil
  • 1/2 teaspoon salt
  • 3 ripe avocados, pitted and diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup cilantro, chopped
  • 1 tablespoon lime juice
  • Lime wedges for garnish
  • Fresh cilantro sprigs for garnish
  • Red pepper flakes for garnish, optional

Equipment

  • Medium bowl
  • Whisk
  • Measuring cups and spoons
  • Covered container or plastic wrap
  • Medium saucepan
  • Fork
  • Large Skillet or Grill Pan
  • Knife
  • Cutting board
  • Large cookie cutter or small bowl (for molding)
  • Plates
  • Meat thermometer (optional)

Method
 

  1. Prepare the Chicken Marinade: In a medium bowl, whisk together the honey, lime juice, olive oil, minced garlic, chili powder, cumin, salt, and pepper.
  2. Marinate the Chicken: Add the chicken cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  3. Cook the Rice: In a medium saucepan, combine the rice, water, butter (or olive oil), and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is fluffy. Fluff with a fork.
  4. Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade (discard the marinade) and cook for 5-7 minutes per side, or until cooked through and lightly browned. Ensure internal temperature reaches 165°F (74°C).
  5. Prepare the Avocado: In a medium bowl, gently combine the diced avocado, red onion, cilantro, lime juice, salt, and pepper. Toss avocado with lime juice immediately after dicing to prevent browning.
  6. Assemble the Stacks: Using a large cookie cutter or a small bowl as a mold, layer the ingredients in the following order: rice, avocado mixture, and honey-lime chicken. Gently press down on each layer to compact them slightly.
  7. Plate and Garnish: Carefully remove the mold and place the stack on a plate. Garnish with lime wedges, fresh cilantro sprigs, and a sprinkle of red pepper flakes, if desired. Repeat for the remaining servings.

Notes

For the best flavor, use freshly squeezed lime juice. Marinating the chicken for longer than 2 hours can make it too acidic. To prevent the avocado from browning, toss it with lime juice immediately after dicing. Adjust the honey-lime ratio to your liking. You can substitute brown rice or quinoa for the white rice for a healthier option. The rice can be cooked in advance.