Honey Lime Chicken & Avocado Rice Stack
A comforting layered dish featuring honey-glazed chicken, tangy lime, creamy avocado, and fluffy rice, perfect for weeknight dinners.
Ingredients
For the Chicken
- 1.5 pounds boneless, skinless chicken thighs or breasts Thighs are juicier.
- 3 tablespoons honey
- 3 tablespoons fresh lime juice About 2 limes.
- 1 zest of 1 lime
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika (optional) Omit for less heat.
- 0.5 teaspoon kosher salt, plus more to taste
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil, divided
For the Rice and Avocado Layer
- 2 cups cooked white rice (jasmine or basmati), warm
- 1 ripe avocado, diced or mashed with lime and salt
- 0.25 cup finely chopped cilantro
- 0.25 cup diced red onion or pickled red onions (optional)
- 1 small jalapeño, thinly sliced (optional) Omit for less heat.
- 0.25 cup crumbled cotija or feta cheese (optional)
- 1 Lime wedges, for serving
Instructions
Preparation
- Pat the chicken dry with paper towels.
- In a small bowl or jar, whisk together honey, lime juice, lime zest, minced garlic, cumin, smoked paprika (if using), 1/4 teaspoon salt, and 1 tablespoon olive oil. This is your glaze/marinade.
- Place the chicken in a shallow dish or resealable bag and pour half the marinade over the top. Reserve the other half for glazing later. Marinate for at least 15 minutes up to 2 hours in the fridge.
Cooking Chicken
- Option A — Pan-seared chicken: Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When hot, add the chicken and sear for 4–6 minutes per side depending on thickness. Lower the heat, brush the chicken with reserved glaze, and cook another 1–2 minutes per side until the internal temperature reads 165°F (74°C). Let rest for 5 minutes, then slice thinly.
- Option B — Oven-roasted chicken: Preheat the oven to 425°F (220°C). Place marinated chicken on a baking tray lined with parchment. Roast for 18–25 minutes depending on cut, brushing with reserved glaze halfway through. Chicken is done at 165°F (74°C). Let rest 5 minutes before slicing.
- Option C — Poached chicken: Place chicken in a saucepan, cover with chicken broth or water, add a slice of lime and a sprig of cilantro, bring to a gentle simmer. Poach for 12–15 minutes until cooked through (165°F / 74°C), remove and brush with glaze. Slice.
Preparing Rice & Avocado
- Prepare rice per package directions or use a rice cooker. Fluff with a fork and season lightly with salt and a squeeze of lime.
- For avocado layer: mash the avocado with a squeeze of lime, pinch of salt, and a tablespoon of finely chopped cilantro. Keep it chunky or smooth depending on your preference.
Assembly
- To stack: place a ring mold (or small bowl) on a plate. Spoon 1/2 cup warm rice into the mold and press gently.
- Add a layer of mashed avocado (about 2–3 tablespoons), then a layer of thinly sliced glazed chicken. Repeat for a double stack if desired.
- Garnish with chopped cilantro, diced red onion or pickled onions, jalapeño slices, crumbled cotija, and extra lime wedges.
Notes
Store components separately for best texture. Keep cooked chicken, rice, and avocado mash in separate airtight containers in the fridge for up to 3–4 days. Chicken freezes well, slice and place in freezer-safe bags. Avocado does not freeze well for texture-sensitive stacking.