Description
Delicious layers of chicken, avocado, and rice with zesty lime and honey flavors.
Ingredients
Scale
- 1½ lbs boneless, skinless chicken breasts or thighs
- 3 tablespoons honey
- Juice and zest of 2 limes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 cup jasmine or basmati rice
- 2 cups water or chicken broth
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro
- Salt, to taste
- 2 ripe avocados, diced
- 1 tablespoon lime juice
- Pinch of salt
- Optional Toppings: Chopped cilantro, Diced tomatoes, Crumbled cotija or feta cheese, Lime wedges
Instructions
- Combine honey, lime juice, lime zest, olive oil, minced garlic, ground cumin, and smoked paprika in a medium-sized bowl. Season with salt and black pepper to taste. Whisk these ingredients together until you achieve a smooth marinade. Place the chicken breasts or thighs into the bowl, ensuring each piece is thoroughly coated. Cover and refrigerate the marinated chicken for at least 30 minutes to allow the flavors to meld, though leaving it up to 4 hours is ideal for a more intense taste.
- Rinse the rice under cold water using a fine-mesh strainer, which helps to remove excess starch and keeps it fluffy once cooked. In a saucepan, bring water or chicken broth, rice, and a pinch of salt to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and allow it to simmer for approximately 15 to 18 minutes. Remove from heat and let it sit, still covered, for five minutes. Fluff the rice with a fork, then gently fold in lime juice and chopped cilantro for a refreshing touch.
- Using either a grill pan or cast-iron skillet, heat it over medium-high heat. Add the marinated chicken and cook each side for 5 to 7 minutes, ensuring it reaches an internal temperature of 165°F (74°C). Let the chicken rest for a few minutes after cooking, allowing the juices to redistribute, then slice or dice it into your preferred size.
- Dice ripe avocados and toss gently with lime juice and a pinch of salt. This not only enhances the flavor but also prevents the avocado from browning. For a little kick, consider adding finely chopped jalapeños if you enjoy a spicier note.
- To compile the stack, start with a layer of fragrant rice. Add the flavorful chicken on top, followed by the creamy avocado mixture. For added vibrancy and flavor, garnish with optional toppings such as chopped cilantro, diced tomatoes, crumbled cotija or feta cheese, and a final squeeze of lime juice. Use a food ring for a polished, stacked presentation or simply layer directly on plates for a more casual look.
Notes
Feel free to substitute shrimp or tofu as protein, or add vegetables like bell peppers for variation.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 540 mg
- Protein: 35 g