Honey Lime Chicken Avocado Rice Stack
Grilled honey lime chicken served over a creamy avocado rice base -- a fresh, fast weeknight dinner ready in under 30 minutes.
Equipment
- Grill pan
- Mixing bowl
- Mold or ring (for stacking)
- Instant-read meat thermometer
Ingredients
- 4 boneless skinless chicken breasts or chicken thighs for extra juiciness
- 0.25 cup honey substitute maple syrup for a vegan option
- 0.25 cup fresh lime juice always use fresh, not bottled
- 1 tbsp lime zest
- 2 tbsp olive oil avocado oil works as an alternative
- 2 cloves garlic minced
- 1 tsp cumin coriander can be substituted
- 1 tsp smoked paprika regular paprika works in a pinch
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 2 cup cooked jasmine or basmati rice cauliflower rice for a low-carb option
- 1 ripe avocado should yield slightly when pressed
- 1 tbsp extra lime juice for the avocado rice base
- 0.25 cup fresh cilantro or parsley for garnish
- 2 tbsp toasted sesame seeds optional topping
- 1 pinch chili flakes optional, for heat
Instructions
- In a bowl, mix the honey, lime juice, lime zest, olive oil, minced garlic, cumin, smoked paprika, salt, and pepper. Coat the chicken breasts thoroughly and let them marinate in the refrigerator for at least 30 minutes and up to 2 hours.
- Preheat your grill pan to medium-high heat. Once hot, add the marinated chicken and cook for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165 degrees F. Baste with any reserved marinade during cooking for extra caramelization.
- While the chicken cooks, mash the ripe avocado in a mixing bowl until smooth but with some texture remaining. Stir in the extra tablespoon of lime juice and a pinch of salt. Fold in the warm cooked rice until combined and creamy.
- Using a mold or ring, layer the avocado rice as the base on each plate. Slice the grilled chicken and layer it on top. Garnish with fresh cilantro, extra lime zest, chili flakes, and toasted sesame seeds. Finish with a light squeeze of fresh lime before serving.
