why make this recipe
This dish mixes sweet honey, bright lime, and warm spices for a fresh meal that feels special but is easy to cook. It works for a weeknight dinner or for guests. If you like simple bowls with bold taste, this recipe will please you. For a related bold-sweet bowl idea, see this hot honey ground beef bowl guide for more flavor ideas.
introduction
This Tangy Honey Lime Chicken & Avocado Rice Stack is clean, bright, and quick. The chicken gets a honey-lime glaze. The rice is soft and warm. Fresh avocado and cilantro make it creamy and bright. It looks nice on the plate and tastes even better. You can change parts to match what you have. Learn another easy bowl option in this hot honey bowl recipe.
how to make Tangy Honey Lime Chicken & Avocado Rice Stack That Delights
Follow the steps below in order. Work in small batches if your pan is small. Keep things simple and steady. If you want a richer taste, use a little butter with the rice. For another simple bowl to compare techniques, check this hot honey ground beef bowl how-to.
Ingredients :
- 4 pieces Chicken Breasts (boneless, skinless)
- 3 tablespoons Honey (for marinade)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 tablespoon Lime Zest
- 2 cloves Garlic (minced)
- 1 teaspoon Ground Cumin
- to taste Salt
- to taste Pepper
- 1 cup Jasmine Rice (or basmati)
- 2 cups Chicken Broth
- 2 pieces Avocado (diced)
- 1 small Red Onion (finely chopped)
- 1/4 cup Fresh Cilantro (chopped)
- 1 tablespoon Olive Oil
- 4 pieces Lime Wedges (for garnish)
Directions :
Preparation
- Mix the honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper in a bowl. Add the chicken and stir to coat. Let it marinate 10–20 minutes.
- Rinse the rice until the water runs clear.
- In a pot, bring the chicken broth to a boil. Add the rice, lower the heat, cover, and simmer 15 minutes or until rice is tender. Turn off heat and let sit 5 minutes.
- Heat the olive oil in a pan over medium heat. Cook the chicken 5–7 minutes per side, or until it reaches 165°F (75°C) and has a nice glaze. Let the chicken rest 5 minutes, then slice.
- While chicken rests, dice the avocado and chop the red onion and cilantro. Mix them gently in a bowl with a pinch of salt.
- To stack: scoop rice into a round mold or cup on a plate, press gently, and lift. Add a layer of avocado mix, then top with sliced chicken. Garnish with lime wedges and extra cilantro.
For quick tips on plating and timing, you can also reference a simple bowl method like this hot honey bowl method.
how to serve Tangy Honey Lime Chicken & Avocado Rice Stack That Delights
Serve warm on a plate. Add lime wedges so each person can squeeze fresh lime. This dish pairs well with a green salad or roasted vegetables. It also works cold in a lunch box if you pack a lime wedge to keep the avocado fresh.
how to store Tangy Honey Lime Chicken & Avocado Rice Stack That Delights
Store chicken and rice in separate airtight containers in the fridge for up to 3 days. Keep diced avocado separate and add it just before serving to avoid browning. Reheat the rice and chicken in the microwave or on the stove until hot. Add fresh cilantro and lime after warming.
tips to make Tangy Honey Lime Chicken & Avocado Rice Stack That Delights
- Pat the chicken dry before marinating for better browning.
- Use warm chicken broth for the rice to cut cook time.
- Do not mash the avocado; keep it chunky for texture.
- Taste the marinade and add more lime or honey as you like.
- If you want faster cook time, slice the chicken thin before cooking. Also see a fast bowl idea here: fast hot honey bowl tip.
variation (if any)
- Make it spicy: add a pinch of chili flakes to the marinade.
- Make it creamy: add a spoon of sour cream or Greek yogurt to the avocado mix.
- Swap the chicken for shrimp or tofu for a different protein.
- Use brown rice or quinoa for a whole-grain option.
FAQs
Q: Can I use frozen chicken?
A: Yes. Thaw it in the fridge first, then follow the recipe. Cook time may change a few minutes.
Q: Can I grill the chicken instead?
A: Yes. Grill over medium heat until done and brush with the remaining glaze while cooking.
Q: How do I stop the avocado from browning?
A: Mix the avocado with a little lime juice and store it in an airtight container. Add fresh cilantro when you serve.
Q: Is jasmine rice necessary?
A: No. You can use basmati, brown rice, or quinoa. Adjust the cooking liquid and time as needed.
Q: Can I make this ahead?
A: You can cook the rice and chicken ahead and store them separately. Add avocado just before serving.
Conclusion
This Tangy Honey Lime Chicken & Avocado Rice Stack is bright, simple, and full of flavor. If you want a crisp side, try a cucumber salad idea like the Easy Asian Cucumber Salad – Farah J. Eats to go with it. For another take on this honey-lime stack, see the full post at Tangy Honey Lime Chicken & Avocado Rice Stack That Delights. If you prefer a different write-up and photos, this version may help: Honey Lime Chicken & Avocado Rice Stack.
Tangy Honey Lime Chicken & Avocado Rice Stack
Ingredients
For the Chicken Marinade
- 3 tablespoons Honey for marinade
- 2 tablespoons Lime Juice freshly squeezed
- 1 tablespoon Lime Zest
- 2 cloves Garlic minced
- 1 teaspoon Ground Cumin
- to taste Salt
- to taste Pepper
- 4 pieces Chicken Breasts boneless, skinless
For the Rice and Toppings
- 1 cup Jasmine Rice or basmati
- 2 cups Chicken Broth
- 2 pieces Avocado diced
- 1 small Red Onion finely chopped
- 1/4 cup Fresh Cilantro chopped
- 1 tablespoon Olive Oil
- 4 pieces Lime Wedges for garnish
Instructions
Preparation
- Mix the honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper in a bowl. Add the chicken and stir to coat. Let it marinate for 10–20 minutes.
- Rinse the rice until the water runs clear.
Cooking
- In a pot, bring the chicken broth to a boil. Add the rice, lower the heat, cover, and simmer for 15 minutes or until the rice is tender. Turn off heat and let sit for 5 minutes.
- Heat the olive oil in a pan over medium heat. Cook the marinated chicken for 5–7 minutes per side, or until it reaches 165°F (75°C) and has a nice glaze. Let the chicken rest for 5 minutes, then slice.
Assembly
- While the chicken rests, dice the avocado and chop the red onion and cilantro. Mix them gently in a bowl with a pinch of salt.
- To stack: scoop rice into a round mold or cup on a plate, press gently, and lift. Add a layer of the avocado mix, then top with sliced chicken. Garnish with lime wedges and extra cilantro.
