Honey Lime Chicken & Avocado Rice Stack
Ingredients:
2 boneless, skinless chicken breasts
Juice and zest of 2 limes
2 tablespoons honey
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
1 teaspoon chili flakes optional
2 cups cooked white or brown rice
1 avocado, diced
1 tablespoon lime juice for avocado
2 tablespoons chopped cilantro
cup diced red onion
Sour cream or Greek yogurt for topping optional
Directions:
In a bowl, whisk together lime juice, lime zest, honey, olive oil, garlic, salt, pepper, and chili flakes.
Add chicken breasts to a resealable bag or container and pour in the marinade. Refrigerate for at least 30 minutes up to 2 hours for more flavor.
Grill or pan-sear the chicken over medium heat until cooked through, about 67 minutes per side. Let rest, then slice.
In a small bowl, gently toss diced avocado with a tablespoon of lime juice and a pinch of salt.
To assemble, start with a layer of warm rice on a plate or stack mold. Add sliced honey lime chicken on top, then a spoonful of the avocado mixture.
Sprinkle with red onion and chopped cilantro. Add a dollop of sour cream or Greek yogurt if desired.
Serve as a plated stack or mix together in a bowl for a more casual approach.
Prep Time: 15 minutes plus marinate Cooking Time: 15 minutes Total Time: 30 minutes marinating
Kcal: 470 kcal Servings: 2 servings
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