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Chicken & Avocado Rice Stack

Zesty Chicken & Avocado Rice Stack for a Flavorful Feast

This Chicken & Avocado Rice Stack is a quick, healthy, and vibrant meal featuring grilled chicken, jasmine rice, and creamy avocado.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 2 pieces boneless, skinless chicken breasts Chicken thighs can be used for juiciness.
  • 1/4 cup honey Agave syrup is a vegan alternative.
  • 2 tablespoons lime juice Lemon juice can be used as a substitute.
  • 1 teaspoon lime zest Avoid substitutes to retain freshness.
  • 2 cloves minced garlic Can substitute with 1/4 teaspoon garlic powder.
  • 1 teaspoon ground cumin Smoked paprika can be swapped for smokiness.
  • to taste salt
  • to taste pepper
For the Rice Base
  • 1 cup jasmine rice Basmati rice or quinoa can be used.
  • 2 cups chicken broth Vegetable broth or water can be used.
For the Avocado Mixture
  • 2 pieces avocado No substitutions matched its richness.
  • 1/4 cup red onion Green onions can be used for milder flavor.
  • 1/4 cup fresh cilantro Can be replaced with parsley.
  • 1 tablespoon olive oil Avocado oil can be used for different flavor.
For Serving
  • 2 pieces lime wedges Optional but enhances the dish's zing.

Equipment

  • Grill
  • mixing bowl
  • Saucepan
  • Cutting board

Method
 

Step-by-Step Instructions for Honey Lime Chicken & Avocado Rice Stack
  1. Prepare the Marinade: In a mixing bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until well combined. Set aside.
  2. Marinate the Chicken: Place chicken breasts in a resealable bag and pour the marinade over the top. Seal and refrigerate for 30 minutes to 2 hours.
  3. Cook the Jasmine Rice: Rinse jasmine rice under cold water, then bring chicken broth to a boil in a saucepan and stir in the rice. Cover and simmer for 15 minutes.
  4. Grill the Chicken: Preheat grill to medium-high heat. Remove marinated chicken from the bag and grill for 6–7 minutes on each side until cooked through.
  5. Rest and Slice the Chicken: Transfer grilled chicken to a cutting board and let it rest for 5 minutes, then slice into strips.
  6. Prepare the Avocado Mixture: In a bowl, combine diced avocado, chopped red onion, cilantro, and olive oil. Mix gently.
  7. Assemble the Stack: Layer jasmine rice on a plate, top with sliced grilled chicken, followed by the avocado mixture.
  8. Serve and Enjoy: Serve your Chicken & Avocado Rice Stack with lime wedges on the side.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 200IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

This dish is beginner-friendly and gluten-free. Customize with favorite vegetables or cheese for added flavor.

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