Honey Lime Chicken and Avocado Rice Stack (Print version)
Juicy honey lime chicken layered with cilantro lime rice and creamy avocado for a fresh, stack-style dinner in about 35 minutes.
# Ingredients:
For the honey lime chicken
01 -
1 1/2 lb (680 g) boneless skinless chicken breasts, sliced into thin cutlets
02 -
3 tablespoons honey
03 -
2 tablespoons fresh lime juice
04 -
1 teaspoon lime zest
05 -
2 tablespoons olive oil, divided
06 -
2 cloves garlic, minced
07 -
1 teaspoon ground cumin
08 -
1/2 teaspoon chili powder
09 -
3/4 teaspoon kosher salt
10 -
1/4 teaspoon black pepper
For the cilantro lime rice
11 -
3 cups (540 g) warm cooked long-grain white rice
12 -
1 tablespoon fresh lime juice
13 -
1 tablespoon olive oil
14 -
1/4 cup chopped fresh cilantro
15 -
1/4 teaspoon kosher salt, plus more to taste
For the avocado layer
16 -
2 ripe avocados, diced
17 -
1 tablespoon fresh lime juice
18 -
1/4 cup diced tomato, drained
19 -
2 tablespoons chopped fresh cilantro
20 -
1 small green onion, thinly sliced
21 -
1/4 teaspoon kosher salt
For serving
22 -
Lime wedges
23 -
Extra chopped cilantro
24 -
Optional chili flakes
# Instructions:
01 -
Whisk honey, lime juice, lime zest, 1 tablespoon olive oil, garlic, cumin, chili powder, salt, and pepper in a medium bowl.
02 -
Add the chicken cutlets and turn to coat. Let them sit for 15 minutes at room temperature while you prepare the rice and avocado.
03 -
Stir warm cooked rice with lime juice, olive oil, cilantro, and salt. Taste and adjust with more salt if needed.
04 -
Fold avocado, lime juice, tomato, cilantro, green onion, and salt in a bowl. Keep the texture chunky so it holds in the stack.
05 -
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes per side until browned and the thickest part reaches 165°F.
06 -
Transfer the chicken to a board and rest for 5 minutes. Slice across the grain into strips.
07 -
Set a ring mold or lightly oiled 1-cup measuring cup on a plate. Press in rice, add avocado, top with sliced chicken, then lift the mold slowly. Garnish with cilantro, lime, and chili flakes if using.
# Good to know:
01 -
Best assembled right before serving.
02 -
A 1-cup measuring cup works as a simple mold.
03 -
Cook chicken to 165°F for food safety.