Description

This Avocado Rice Stack recipe is a vibrant and healthy meal that combines juicy grilled chicken breasts marinated in a zesty honey-lime sauce with fluffy jasmine rice and a fresh avocado, red onion, and cilantro topping. Perfect for a summer lunch or dinner, it offers a delightful blend of citrusy, sweet, and savory flavors with a creamy texture contrast that’s both satisfying and easy to prepare.

Ingredients

Scale

Chicken Marinade

4 pieces Chicken Breasts (boneless, skinless)
3 tablespoons Honey
2 tablespoons Lime Juice (freshly squeezed)
1 tablespoon Lime Zest
2 cloves Garlic (minced)
1 teaspoon Ground Cumin
Salt, to taste
Pepper, to taste

Rice

1 cup Jasmine Rice (or basmati)
2 cups Chicken Broth

Avocado Topping

2 pieces Avocado (diced)
1 small Red Onion (finely chopped)
1/4 cup Fresh Cilantro (chopped)
1 tablespoon Olive Oil

Garnish

4 pieces Lime Wedges

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Instructions

Make the Marinade: In a bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until well combined to create a flavorful marinade.
Marinate the Chicken: Place the boneless, skinless chicken breasts in a resealable bag or dish and pour the marinade over them. Seal or cover and refrigerate for 30 minutes up to 2 hours to allow the flavors to deeply infuse.
Prepare the Rice: Rinse the jasmine rice thoroughly under cold running water until the water runs clear to remove excess starch. Cook the rice in boiling chicken broth for about 15 minutes or until tender and fluffy. Drain any excess liquid if necessary.
Preheat the Grill: Heat your grill to medium-high temperature to ensure even cooking and nice grill marks on the chicken.
Grill the Chicken: Remove the chicken from the marinade and grill for approximately 6 to 7 minutes on each side until the internal temperature reaches 165°F (74°C) and the chicken is cooked through and juicy.
Mix the Avocado: In a bowl, gently combine the diced avocado, finely chopped red onion, freshly chopped cilantro, and olive oil, being careful not to mash the avocado for a chunky, creamy topping.
Assemble the Stack: Layer a portion of fragrant cooked jasmine rice onto each plate, place a grilled chicken breast on top, and spoon a generous amount of the avocado mixture over the chicken.
Serve with Lime Wedges: Garnish each stack with a lime wedge for squeezing over just before eating, enhancing the vibrant citrus flavors of the dish.

Notes

Marinating the chicken for the full 2 hours maximizes flavor absorption but 30 minutes is sufficient if short on time.
Use jasmine rice for a fragrant, slightly sticky texture; basmati rice works as a drier alternative.
Make sure to grill chicken to an internal temperature of 165°F (74°C) for food safety.
If you don’t have a grill, chicken can be cooked on a stovetop grill pan or baked in the oven at 425°F (220°C) for 20-25 minutes.
For extra zest, squeeze additional lime juice over the assembled stack just before serving.
Leftover avocado topping can be refrigerated but is best consumed fresh to avoid browning.