Easy Honey Lime Chicken with Avocado Rice Stacks

Why You’ll Love This Recipe

This dish has the perfect mix of flavors juicy chicken glazed in a honey-lime sauce, paired with tender rice and buttery avocado slices. It’s light yet satisfying, naturally gluten-free (if made with tamari), and full of zesty freshness. The presentation as rice stacks makes it both fun and impressive without requiring advanced cooking skills.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Honey Lime Chicken
2 boneless, skinless chicken breasts, sliced into strips
2 Tbsp golden honey
2 Tbsp soy sauce (or tamari)
2 Tbsp fresh lime juice
1 tsp fresh lime zest
1 Tbsp olive oil
Salt and freshly ground black pepper, to taste

For the Avocado Rice Stacks
2 cups cooked jasmine rice
1–2 ripe avocados, sliced
Fresh lime wedges, for garnish
2 Tbsp freshly chopped cilantro or chives
1 tsp toasted sesame seeds (optional)

Directions

1. In a bowl, whisk together honey, soy sauce, lime juice, lime zest, salt, and pepper.
2. Add chicken strips to the marinade and let sit for at least 15 minutes (or up to 1 hour for more flavor).
3. Heat olive oil in a skillet over medium-high heat.
4. Add marinated chicken strips and cook for 6–8 minutes, turning occasionally, until golden and cooked through. Set aside.
5. To assemble rice stacks, lightly grease a round mold or use a small ramekin lined with plastic wrap.
6. Spoon a layer of rice into the mold, pressing gently to compact.
7. Add avocado slices on top, then carefully lift the mold away to reveal a neat stack.
8. Top with chicken strips.
9. Garnish with cilantro or chives, sesame seeds (if using), and lime wedges on the side.

Servings and timing

This recipe makes 2 servings.
Prep time: 20 minutes (including marinating)
Cook time: 10 minutes
Total time: 30 minutes

Variations

• Use brown rice, quinoa, or cauliflower rice for a different base.
• Add mango or pineapple slices for a tropical twist.
• Swap chicken for shrimp or tofu for an alternative protein.
• Add a drizzle of sriracha or chili flakes for a spicy kick.
• Use mint or basil instead of cilantro for a fresh flavor change.

Storage/Reheating

Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a skillet over medium heat for best results, or microwave gently. The avocado is best sliced fresh before serving, as it may brown if stored.

FAQs

Can I grill the chicken instead of pan-searing?

Yes, grilling adds a smoky flavor that pairs beautifully with the honey-lime glaze.

Can I make this recipe ahead of time?

You can cook the chicken and rice ahead, but assemble the stacks just before serving for the best presentation.

What can I use if I don’t have jasmine rice?

Any long-grain rice works, such as basmati or even sushi rice.

How do I keep avocado from browning?

Brush slices with a little lime juice before stacking to slow oxidation.

Can I double this recipe?

Yes, simply double the ingredients it scales well for more servings.

Is this dish gluten-free?

Yes, if you use tamari instead of regular soy sauce.

Can I add vegetables to the stacks?

Absolutely thin cucumber slices, shredded carrots, or sautéed peppers work nicely.

Do I need a mold for the rice stacks?

No, you can use a small ramekin, a food ring, or simply spoon rice and avocado onto the plate without shaping.

Can I bake the chicken instead?

Yes, bake at 400°F for about 18–20 minutes, then brush with extra glaze before serving.

Can I use bottled lime juice instead of fresh?

Fresh lime juice is best for flavor, but bottled juice can work in a pinch.

Conclusion

Easy Honey Lime Chicken with Avocado Rice Stacks is a fresh, flavorful meal that combines simple ingredients into something truly special. With juicy chicken, creamy avocado, and fluffy rice, it strikes the perfect balance of comfort and elegance. Whether for a weeknight dinner or a stylish weekend dish, this recipe is sure to become a go-to favorite.

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