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Honey Lime Chicken Avocado Rice Stack

Juicy caramelized honey lime chicken stacked over creamy avocado and zesty cilantro lime rice for a stunning 30-minute dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1/4 cup honey
  • 2 tbsp fresh lime juice for the glaze
  • 1 tsp lime zest
  • 2 garlic cloves minced
  • salt and pepper to taste
  • oil for cooking
  • 1 cup cooked white or brown rice
  • 1/4 cup fresh cilantro chopped
  • 1 tbsp fresh lime juice for the rice
  • salt to taste
  • 2 ripe avocados sliced
  • 1 tbsp fresh lime juice for the avocado
  • salt and pepper to taste

Equipment

  • Large skillet
  • Ring mold or large round cookie cutter
  • Meat thermometer
  • Small mixing bowl

Method
 

  1. Season chicken breasts with salt and pepper on both sides. Pound to even thickness if needed.
  2. In a small bowl, whisk together honey, lime juice, lime zest, and minced garlic to make the glaze.
  3. Heat oil in a large skillet over medium-high heat. Cook chicken for 6 to 7 minutes per side until golden and cooked through at 165 degrees F internal temperature.
  4. During the last 2 minutes, brush the honey lime glaze over the chicken and let it caramelize. Remove from heat and rest 5 minutes, then slice.
  5. In a bowl, combine cooked rice with cilantro and lime juice. Season with salt and mix well.
  6. Slice avocados and gently toss with lime juice, salt, and pepper.
  7. Place a ring mold on a serving plate. Press rice mixture firmly into the bottom as the base layer.
  8. Layer sliced avocado over the rice, slightly overlapping the slices.
  9. Top with sliced honey lime chicken arranged attractively.
  10. Carefully remove the mold. Drizzle any remaining glaze around the plate. Repeat for remaining servings and serve immediately.

Notes

Use day-old rice for a firmer stack. Slice avocado just before serving to prevent browning. A clean tuna can with both ends removed works as a ring mold. Store chicken and rice separately for up to 3 days.