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–+ servings
Honey Lime Chicken & Avocado Rice Stack

Honey Lime Chicken & Avocado Rice Stack

Tender honey-glazed chicken stacked with creamy avocado and zesty coriander rice – restaurant presentation made easy at home!
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 450 kcal

Equipment

  • frying pan
  • mixing bowl
  • Ring Mould or Cookie Cutter

Ingredients
  

For the chicken

  • 1 lb boneless skinless chicken breasts
  • 0.25 cup honey
  • 2 tablespoons lime juice fresh
  • 1 teaspoon lime zest
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • Oil for cooking

For the rice

  • 1 cup cooked rice white or brown
  • 0.25 cup fresh coriander chopped
  • 1 tablespoon lime juice
  • Salt to taste

For the avocado

  • 2 ripe avocados sliced
  • 1 tablespoon lime juice
  • Salt and pepper to taste

Instructions
 

Cooking Instructions

  • Season chicken breasts with salt and pepper on both sides.
  • In a small bowl, whisk together honey, lime juice, lime zest, and minced garlic to make the glaze.
  • Heat oil in a large frying pan over medium-high heat. Cook chicken for 6-7 minutes per side until golden and cooked through (internal temp 71°C/165°F).
  • During the last 2 minutes, brush the honey lime glaze over the chicken, letting it caramelize. Remove from heat and rest for 5 minutes, then slice.
  • In a bowl, combine cooked rice with coriander and lime juice. Season with salt and mix well.
  • Slice the avocados and gently toss with lime juice, salt, and pepper.
  • To assemble: Place a ring mould or large cookie cutter on a serving plate. Press rice mixture into the bottom as the base layer.
  • Layer sliced avocado over the rice, slightly overlapping the slices.
  • Top with sliced honey lime chicken, arranging attractively.
  • Carefully remove the mould. Drizzle any remaining glaze around the plate.
  • Repeat for additional servings. Serve immediately!

Notes

Pound chicken to even thickness for uniform cooking. Use a thermometer – chicken should reach 71°C/165°F. Let chicken rest for 5 minutes before slicing. Choose ripe avocados – should yield gently to pressure. Use a ring mould – tuna tin with ends removed works brilliantly. Assemble fresh – just before serving for best presentation. Save extra glaze – drizzle around plate for impact. Try brown rice – adds more fibre. Quinoa works too – for a different base. Make components ahead – store separately, assemble fresh.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 400mgPotassium: 800mgFiber: 7gSugar: 12gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 2mg
Keyword Avocado Rice, dinner recipe, Easy Cooking, Healthy Dinner, Honey Lime Chicken, Stack
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