why make this recipe
Tangy Honey Lime Chicken & Avocado Rice Stack is a colorful and tasty dish that brings together bright flavors and healthy ingredients. This recipe is perfect for a family dinner or a gathering with friends. The combination of honey, lime, and garlic creates a delightful marinade for the chicken, while the creamy avocado and fragrant rice make it a satisfying meal. It’s easy to prepare and is sure to impress!
how to make Tangy Honey Lime Chicken & Avocado Rice Stack
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
- In a bowl, mix honey, lime juice, lime zest, minced garlic, cumin, salt, and pepper. This will be your marinade.
- Place the chicken breasts in a shallow dish and pour the marinade over them. Cover and let it marinate in the fridge for at least 30 minutes.
- While the chicken is marinating, cook the rice. In a pot, bring the chicken broth to a boil. Add jasmine rice, reduce heat, and cover. Cook until the rice absorbs the liquid, about 15-20 minutes.
- Once the rice is cooked, fluff it with a fork and set aside.
- Heat olive oil in a skillet over medium heat. Remove the chicken from the marinade and cook in the skillet for about 6-7 minutes on each side or until fully cooked. The chicken should be golden brown and have an internal temperature of 165°F (75°C).
- Let the chicken rest for a few minutes, then slice it into strips.
- To assemble, place a layer of rice on a plate. Top with sliced chicken, diced avocado, red onion, and cilantro. Add another layer of rice and repeat if desired.
how to serve Tangy Honey Lime Chicken & Avocado Rice Stack
Serve your Tangy Honey Lime Chicken & Avocado Rice Stack warm, garnished with lime wedges for an extra burst of flavor. It can be served alone or with a side salad.
how to store Tangy Honey Lime Chicken & Avocado Rice Stack
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove before serving again.
tips to make Tangy Honey Lime Chicken & Avocado Rice Stack
- Make sure to let the chicken marinate for at least 30 minutes, but it’s even better if you can let it sit for a few hours.
- Feel free to add other vegetables, such as bell peppers or corn, to the rice for extra color and flavor.
- If you want more heat, feel free to add some chopped jalapeños or a pinch of cayenne pepper to the marinade.
variation
You can use shrimp or tofu instead of chicken for a different protein option. Just adjust the cooking time accordingly!
FAQs
1. Can I prepare the chicken and rice in advance?
Yes, you can marinate the chicken the night before and cook the rice in advance. Just reheat them before serving.
2. What can I substitute for chicken broth?
If you don’t have chicken broth, you can use vegetable broth or water.
3. How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature of the chicken has reached 165°F (75°C).
Enjoy making and serving this delightful dish that is both tangy and fulfilling!
Tangy Honey Lime Chicken & Avocado Rice Stack
Ingredients
For the 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
For the Rice and Toppings
- 4 pieces Chicken Breasts boneless, skinless
- 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
- In a bowl, mix honey, lime juice, lime zest, minced garlic, cumin, salt, and pepper. This will be your marinade.
- Place the chicken breasts in a shallow dish and pour the marinade over them. Cover and let it marinate in the fridge for at least 30 minutes.
Cooking the Rice
- While the chicken is marinating, cook the rice. In a pot, bring the chicken broth to a boil.
- Add jasmine rice, reduce heat, and cover. Cook until the rice absorbs the liquid, about 15-20 minutes.
- Once the rice is cooked, fluff it with a fork and set aside.
Cooking the Chicken
- Heat olive oil in a skillet over medium heat.
- Remove the chicken from the marinade and cook in the skillet for about 6-7 minutes on each side or until fully cooked, with an internal temperature of 165°F (75°C).
- Let the chicken rest for a few minutes, then slice it into strips.
Assembly
- To assemble, place a layer of rice on a plate.
- Top with sliced chicken, diced avocado, red onion, and cilantro.
- Add another layer of rice and repeat if desired.
