Description

This Avocado Rice Stack recipe features tender, juicy grilled chicken breasts marinated in a zesty honey-lime mix, served atop fluffy jasmine rice and topped with a fresh, chunky avocado, red onion, and cilantro salad. Perfectly balanced with bright citrus flavors and a hint of cumin, this dish offers a delightful combination of textures and tastes ideal for a satisfying and wholesome meal.

Ingredients

Scale

Marinade and Chicken

4 pieces Chicken Breasts (boneless, skinless)
3 tablespoons Honey
2 tablespoons Lime Juice (freshly squeezed)
1 tablespoon Lime Zest
2 cloves Garlic (minced)
1 teaspoon Ground Cumin
Salt, to taste
Pepper, to taste

Rice

1 cup Jasmine Rice (or basmati)
2 cups Chicken Broth

Avocado Mix and Garnish

2 pieces Avocado (diced)
1 small Red Onion (finely chopped)
1/4 cup Fresh Cilantro (chopped)
1 tablespoon Olive Oil
4 pieces Lime Wedges

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Instructions

Make the Marinade: In a bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until well combined to create a flavorful marinade.
Marinate the Chicken: Place the boneless, skinless chicken breasts in a resealable bag or dish and pour the marinade over them. Seal or cover and refrigerate for 30 minutes up to 2 hours to allow the flavors to deeply infuse.
Prepare the Rice: Rinse the jasmine rice thoroughly under cold running water until the water runs clear to remove excess starch. Cook the rice in boiling chicken broth for about 15 minutes or until tender and fluffy. Drain any excess liquid if necessary.
Preheat the Grill: Heat your grill to medium-high temperature to ensure even cooking and nice grill marks on the chicken.
Grill the Chicken: Remove the chicken from the marinade and grill for approximately 6 to 7 minutes on each side until the internal temperature reaches 165°F (74°C) and the chicken is cooked through and juicy.
Mix the Avocado: In a bowl, gently combine the diced avocado, finely chopped red onion, freshly chopped cilantro, and olive oil, being careful not to mash the avocado for a chunky, creamy topping.
Assemble the Stack: Layer a portion of fragrant cooked jasmine rice onto each plate, place a grilled chicken breast on top, and spoon a generous amount of the avocado mixture over the chicken.
Serve with Lime Wedges: Garnish each stack with a lime wedge for squeezing over just before eating, enhancing the vibrant citrus flavors of the dish.

Notes

Marinate the chicken for at least 30 minutes but no more than 2 hours to avoid overpowering the chicken with acidity.
Rinsing the rice removes excess starch, ensuring a fluffier texture.
Use a meat thermometer to confirm the chicken is fully cooked and safe to eat.
For extra flavor, you can lightly toast the cumin before adding it to the marinade.
If you don’t have a grill, a grill pan or skillet can also be used to cook the chicken.