Go Back
A beautiful layered stack of cilantro rice, mashed avocado, and glazed honey lime chicken on a white plate.
Print Recipe

Honey Lime Chicken and Avocado Rice Stack

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 580kcal

Ingredients

  • 1.5 lbs boneless skinless chicken breast, diced into 1-inch cubes
  • 0.25 cup hone y
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 0.5 teaspoon smoked paprika
  • 2 cups jasmine rice, cooked and warm
  • 2 tablespoons fresh cilantro, finely chopped
  • 2 large avocados , pitted and diced
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon black pepper

Instructions

  • Prepare the marinade by whisking together honey, lime juice, garlic powder, and smoked paprika in a small bowl until fully emulsified.
  • In a large skillet, heat olive oil over medium-high heat.
  • Add diced chicken to the skillet and sear for 8 to 10 minutes, stirring occasionally, until the internal temperature reaches 165F (74C).
  • Pour the honey-lime marinade over the cooked chicken and reduce heat to low; simmer for 2 to 3 minutes until the liquid reduces into a thick glaze.
  • In a separate mixing bowl, fold the chopped cilantro into the warm cooked jasmine rice.
  • In a small bowl, combine diced avocados with sea salt and black pepper, lightly mashing with a fork to achieve a coarse, spreadable consistency.
  • To assemble the stacks, place a 1-cup circular food mold in the center of a plate.
  • Pack 0.5 cup of cilantro rice into the bottom of the mold, followed by a layer of 0.25 cup mashed avocado.
  • Top the stack with 0.5 cup of the honey-lime chicken and press down gently to secure the layers.
  • Carefully lift the mold upward to reveal the stack and serve immediately.