Honey Lime Chicken Avocado Stack (Printable Version)

Juicy grilled chicken marinated in honey and lime, layered over fluffy jasmine rice topped with fresh avocado salsa.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons honey
03 - 2 tablespoons freshly squeezed lime juice
04 - 1 tablespoon lime zest
05 - 2 cloves garlic, minced
06 - 1 teaspoon ground cumin
07 - Salt to taste
08 - Pepper to taste

→ Rice

09 - 1 cup jasmine or basmati rice
10 - 2 cups chicken broth

→ Avocado-Cilantro Salsa

11 - 2 ripe avocados, diced
12 - 1 small red onion, finely chopped
13 - 1/4 cup fresh cilantro, chopped
14 - 1 tablespoon olive oil

→ Garnish

15 - 4 lime wedges

# Step-by-Step Guide:

01 - In a mixing bowl, whisk together honey, lime juice, lime zest, minced garlic, cumin, salt, and pepper until well combined.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour marinade over the chicken, seal, and refrigerate for 2 hours, or a minimum of 30 minutes if time is limited.
03 - Rinse rice under cold water until water runs clear. Bring chicken broth to a boil in a medium pot. Add rice, cover, reduce heat to low, and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
04 - Preheat grill to medium-high heat. Remove chicken from marinade and grill for 6 to 7 minutes per side until cooked through and juices run clear. Let rest for a few minutes before slicing.
05 - In a bowl, gently combine diced avocado, chopped red onion, cilantro, and olive oil. Season with a pinch of salt if desired.
06 - On each plate, layer a portion of cooked rice, top with grilled chicken slices, and spoon the avocado-cilantro salsa over the chicken.
07 - Finish each stack with a lime wedge and serve immediately.

# Additional Tips::

01 -
  • The honey-lime marinade creates this glossy, caramelized exterior on the chicken while keeping the inside impossibly tender and juicy.
  • It looks restaurant-worthy when plated but comes together in under three hours with mostly hands-off time.
  • The avocado-cilantro salsa adds brightness and creaminess in a way that makes every bite feel fresh rather than heavy.
02 -
  • Don't skip the resting time for the rice or the chicken—these aren't steps you can rush through without losing something essential to the texture and taste.
  • The avocado oxidizes quickly, so no matter how tempting it is to prep it early, wait until you're just about to serve to cut and assemble it.
  • If your chicken is thicker than about three-quarters of an inch, pound it gently to even thickness so it doesn't dry out on the edges while the center catches up.
03 -
  • If you notice the marinade is sliding off the chicken before grilling, pat the chicken dry with paper towels—a dry surface will hold that gorgeous crust far better than a wet one.
  • The cumin in the marinade is non-negotiable for depth, but if you can't have it for some reason, warm smoked paprika is the closest substitute in both flavor and function.
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