Honey Lime Chicken Avocado Rice Stack

Honey Lime Chicken Avocado Rice Stack

A fresh and healthy Honey Lime Chicken Avocado Rice Stack featuring marinated grilled chicken, creamy avocado, and seasoned rice, all drizzled with a zesty honey lime dressing.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 485

Ingredients Equipment Method Notes

Ingredients

1 lb chicken breasts
2 tbsp olive oil for marinade
1/4 cup honey for marinade
2 tbsp lime juice for marinade
1 tsp garlic powder
1 tsp cumin
salt and pepper to taste
2 cups cooked jasmine rice
2 ripe avocados sliced
1 cup black beans rinsed and drained
1 cup corn kernels
1/4 cup fresh cilantro chopped
1/4 cup olive oil for dressing
2 tbsp lime juice for dressing
1 tbsp honey for dressing
1 tsp Dijon mustard

Equipment

Grill or Grill Pan
mixing bowls
Small jar for dressing
Ring mold or bowl for stacking

Method

In a bowl, whisk together olive oil, honey, lime juice, garlic powder, cumin, salt, and pepper. Pour half over the chicken breasts to marinate for at least 15 minutes. Reserve the other half for drizzling.
Grill chicken over medium-high heat for 6 to 7 minutes per side, or until cooked through and internal temperature reaches 165°F. Let rest for 5 minutes, then slice.
In a small jar, shake together olive oil, lime juice, honey, Dijon mustard, salt, and pepper to make the dressing.
To assemble the stacks, place a cup of rice in a bowl or mold, pressing gently. Top with black beans, corn, sliced avocado, and grilled chicken.
Drizzle with the reserved honey lime marinade and fresh dressing, then garnish with fresh cilantro.

Notes

Marinate chicken for 15 minutes minimum, up to 2 hours for deeper flavor. Store components separately for meal prep. Slice avocado fresh to prevent browning. Use ring molds for clean presentation or simply layer in bowls. Leftover grilled chicken keeps 3 days refrigerated.