Honey Lime Chicken and Avocado Rice Stack
A flavorful and nutritious stack of tender honey lime chicken, fluffy jasmine rice, and creamy avocado — perfect for a refreshing weeknight dinner or meal prep favorite.
Equipment
- 1 Mixing bowl for marinade and avocado mix
Ingredients
Main Ingredients
- 2 chicken breasts
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 1 cup jasmine rice
- 1 ¾ cups water
- 1 avocado diced
- ¼ cup chopped fresh cilantro
- ¼ cup chopped red onion
- Salt and pepper to taste
Instructions
Instructions
- Whisk together honey, lime juice, olive oil, chili powder, and garlic powder in a small bowl to make the marinade.
- Place chicken in a resealable bag or shallow dish, pour marinade over, and let sit for at least 15 minutes.
- Rinse jasmine rice under cold water. Combine with water in a saucepan, bring to boil, reduce heat and simmer 18–20 minutes until tender.
- Heat a skillet over medium heat. Remove chicken from marinade and cook 6–7 minutes each side until cooked through.
- Let chicken rest 5 minutes, then slice thinly.
- Gently mix avocado, cilantro, and red onion in a bowl. Season with salt and pepper.
- Layer rice, sliced chicken, and avocado mixture to serve. Enjoy warm.
Notes
Use pre-cooked chicken for an even quicker meal. Substitute jasmine rice with brown rice or quinoa for variation. Store leftovers up to 3 days in airtight containers.