Description
Honey Lime Chicken and Avocado Rice Stack is a vibrant, healthy main course combining marinated grilled chicken with fresh avocado, black beans, corn, and fragrant rice. Layers of zesty lime and honey-infused chicken sit atop a bed of jasmine or basmati rice, complemented by creamy avocado tossed with lime juice, crunchy red onion, and fresh cilantro. This colorful, gluten-free dish is perfect for a quick summer dinner or casual entertaining.
Ingredients
Scale
Chicken Marinade
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Juice and zest of 2 limes
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- Salt and pepper to taste
Rice and Toppings
- 2 cups cooked jasmine or basmati rice
- 1 ripe avocado, diced
- 1 tablespoon lime juice (for avocado)
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels (fresh, canned, or thawed)
- 1/4 cup crumbled queso fresco or feta (optional)
Instructions
- Prepare the Marinade: In a small bowl, whisk together olive oil, lime juice and zest, honey, minced garlic, chili powder, salt, and pepper until well combined.
- Marinate the Chicken: Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them, ensuring they are well coated. Refrigerate and let marinate for at least 30 minutes, preferably 1–2 hours for deeper flavor.
- Cook the Chicken: Preheat a grill or skillet over medium heat. Remove chicken from marinade, and cook for 5–6 minutes per side until the chicken is fully cooked and golden brown. Remove from heat and allow it to rest for a few minutes before slicing thinly.
- Prepare Avocado Layer: In a small bowl, gently toss diced avocado with lime juice and a pinch of salt to prevent browning and add freshness.
- Assemble the Stack: Using a food ring mold or a bowl, layer the ingredients starting with rice as the base, followed by black beans and corn, then the avocado mixture, diced red onion, and finally the sliced chicken on top.
- Garnish and Serve: Sprinkle chopped fresh cilantro and crumbled queso fresco or feta over the stacks if desired. Serve immediately or chill slightly for a refreshing variation.
Notes
- For extra spice, add chopped jalapeño to the avocado layer or mix a dash of hot sauce into the marinade.
- This recipe can be easily deconstructed into a bowl for a casual meal without stacking.
- Use gluten-free honey and spices to keep the dish completely gluten-free.
- Leftovers can be refrigerated and enjoyed cold or reheated.
