As the sun dips low and the air fills with the irresistible aroma of grilling chicken, there’s something magical about bringing everyone together around a fresh, flavorful meal. This Honey Lime Chicken & Avocado Rice Stack is bright, bold, and beautifully balanced. Juicy grilled chicken glazed in sweet honey and zesty lime sits on fluffy jasmine rice, topped with a creamy avocado mixture that ties everything together.
Perfect for busy weeknights, casual family dinners, or even entertaining guests, this colorful stack delivers big flavor with minimal effort—and it looks just as good as it tastes.
Why You’ll Love This Honey Lime Chicken & Avocado Rice Stack
- Bold, Zesty Flavor: Sweet honey and tangy lime create an irresistible marinade.
- Quick & Easy: Ready in under 30 minutes (excluding marinating time).
- Healthy & Balanced: Lean protein, healthy fats, and fresh ingredients.
- Visually Stunning: A layered presentation that impresses effortlessly.
- Customizable: Swap grains, add spice, or mix in veggies to suit your taste.
Honey Lime Chicken & Avocado Rice Stack Ingredients
For the Chicken
- Boneless, skinless chicken breasts
- Honey
- Fresh lime juice
- Lime zest
- Garlic, minced
- Ground cumin
- Salt and black pepper
For the Rice
- Jasmine rice (or basmati)
- Chicken broth
For the Avocado Mix
- Ripe avocados, diced
- Red onion, finely chopped
- Fresh cilantro, chopped
- Olive oil
For Serving
- Lime wedges
- Extra cilantro (optional)
How to Make Honey Lime Chicken & Avocado Rice Stack
Make the Marinade
In a bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until well combined.
Marinate the Chicken
Place the chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken and refrigerate for 30 minutes to 2 hours.
Prepare the Rice
Rinse jasmine rice under cold water until the water runs clear. Cook the rice in chicken broth according to package instructions until fluffy and tender.
Grill the Chicken
Preheat the grill to medium-high heat. Grill the marinated chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest before slicing.
Prepare the Avocado Mix
In a bowl, gently combine diced avocado, red onion, cilantro, and olive oil. Mix carefully to keep the avocado creamy.
Assemble the Stack
Layer the rice on a plate, top with grilled chicken, and finish with a generous spoonful of avocado mixture.
Serve
Serve immediately with lime wedges and extra cilantro. Optional: sprinkle with chili flakes for added heat.
Make-Ahead Tips
- Marinate chicken up to 24 hours in advance.
- Cook rice and store in the fridge for up to 3 days.
- Prepare the avocado mixture just before serving to prevent browning.
Storage Tips
- Refrigerator: Store chicken and rice separately from avocado for up to 3 days.
- Freezer: Freeze chicken and rice for up to 2 months. Do not freeze avocado.
- Reheating: Warm chicken and rice gently; add avocado fresh.
What to Serve With This Dish
- Fresh green salad
- Grilled asparagus
- Cilantro lime quinoa
- Sweet corn salsa
- Roasted sweet potatoes
- Chilled Sauvignon Blanc or Pinot Grigio
Expert Tips
- Marinate longer for deeper flavor.
- Use a meat thermometer to avoid dry chicken.
- Rinse rice thoroughly for a fluffy texture.
- Toss avocado with lime juice to prevent browning.
- Boil leftover marinade before drizzling over chicken.
Honey Lime Chicken Variations
- Quinoa Base: Swap rice for quinoa.
- Vegetarian Option: Use grilled tofu or tempeh.
- Spicy Version: Add jalapeños or chili flakes.
- Herb Twist: Add mint or basil.
- Coconut Rice: For a tropical flavor.
- Nutty Crunch: Add toasted seeds or nuts.
- Smoky Flavor: Dust chicken with smoked paprika.
- Citrus Blend: Mix lime with orange juice and zest.
