If you are looking for a dish that feels like a sunny celebration on your plate, the Avocado Rice Stack with Grilled Chicken and Cilantro Lime Sauce Recipe is exactly what you need. This vibrant, layered dish combines tender grilled chicken marinated in zesty lime and honey, fluffy jasmine rice cooked in savory chicken broth, and a fresh, creamy avocado mixture bursting with flavors of red onion and cilantro. Every bite delivers a perfect balance of smoky, tangy, and creamy sensations that will make this recipe an instant favorite for weeknight dinners or entertaining guests. I promise, once you try this, it will become a go-to classic in your kitchen!
Ingredients You’ll Need
This recipe shines because of its simple yet indispensable ingredients. Each element brings its own magic—the juicy, marinated chicken provides rich flavor and protein; the fragrant jasmine rice offers a tender, slightly nutty base; and the avocado topping adds a cool, creamy contrast with a pop of freshness from cilantro and lime. Together, they create a dish that’s as visually stunning as it is delicious.
- 4 pieces Chicken Breasts (boneless, skinless): The star protein, perfect for grilling and soaking up the marinade.
- 3 tablespoons Honey: Adds a subtle sweetness that balances the tangy lime in the marinade.
- 2 tablespoons Lime Juice (freshly squeezed): Brings bright acidity that wakes up the flavors.
- 1 tablespoon Lime Zest: Intensifies the citrus aroma for a more vibrant taste.
- 2 cloves Garlic (minced): Adds savory depth and a hint of pungency to the marinade.
- 1 teaspoon Ground Cumin: Introduces a warm, earthy undertone to the chicken.
- Salt, to taste: Essential for enhancing all the natural flavors.
- Pepper, to taste: Provides a gentle kick and balances the sweetness.
- 1 cup Jasmine Rice (or basmati): Aromatic rice that becomes wonderfully fluffy when cooked in broth.
- 2 cups Chicken Broth: Enriches the rice with a savory flavor that complements the chicken perfectly.
- 2 pieces Avocado (diced): The creamy component that offers luscious texture and mild flavor.
- 1 small Red Onion (finely chopped): Adds a crisp, sharp bite to contrast the creamy avocado.
- 1/4 cup Fresh Cilantro (chopped): Infuses freshness and a hint of herbal brightness.
- 1 tablespoon Olive Oil: Helps to gently coat the avocado mix without overpowering it.
- 4 pieces Lime Wedges: Perfect for squeezing over the final stack to add zing just before eating.
How to Make Avocado Rice Stack with Grilled Chicken and Cilantro Lime Sauce Recipe
Step 1: Make the Marinade
Start by whisking together honey, freshly squeezed lime juice, lime zest, minced garlic, ground cumin, salt, and pepper in a bowl. This marinade is the flavor powerhouse that gives the grilled chicken a perfect sweet and tangy profile that will tantalize your taste buds.
Step 2: Marinate the Chicken
Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for anywhere from 30 minutes to 2 hours. This resting time allows the chicken to soak up all those bright, aromatic flavors, resulting in an irresistible grilled finish.
Step 3: Prepare the Rice
While the chicken marinates, rinse the jasmine rice under cold running water until the water runs clear to remove excess starch. Then cook the rice in simmering chicken broth for about 15 minutes or until tender and fluffy. This step builds a savory foundation that complements the chicken and avocado beautifully.
Step 4: Preheat the Grill
Heat your grill to medium-high heat to ensure even cooking. The goal is to achieve those enticing grill marks on your chicken breasts and lock in their juicy tenderness.
Step 5: Grill the Chicken
Take the chicken out of the marinade, letting excess drip off, and lay it on the hot grill. Cook each side for 6 to 7 minutes until the internal temperature reaches 165°F (74°C). The chicken should be cooked through but still wonderfully juicy, with a smoky crust that elevates every bite.
Step 6: Mix the Avocado
In a bowl, gently toss together the diced avocado, finely chopped red onion, freshly chopped cilantro, and olive oil. Be careful not to mash the avocado—you want a chunky, creamy topping that adds richness and bursts of fresh flavor to the dish.
Step 7: Assemble the Stack
Layer a scoop of the fragrant jasmine rice on each plate, lay a grilled chicken breast on top, then spoon a generous amount of the avocado mixture over the chicken. This colorful stack not only looks fantastic but combines textures and flavors in the most satisfying way.
Step 8: Serve with Lime Wedges
Add a lime wedge alongside each stack to squeeze over just before eating. The additional lime juice lifts the whole dish with a final pop of brightness, making it absolutely irresistible.
How to Serve Avocado Rice Stack with Grilled Chicken and Cilantro Lime Sauce Recipe
Garnishes
A sprinkle of extra chopped cilantro or a few thin slices of fresh chili add a lovely visual contrast and a hint of spice if you prefer. A dash of smoked paprika on the chicken also enhances the smoky flavor beautifully without overpowering the freshness.
Side Dishes
This dish pairs wonderfully with simple sides like a crisp green salad, roasted sweet potatoes, or charred corn on the cob. Each side adds its own textural play while keeping the meal light and balanced.
Creative Ways to Present
For a more elegant presentation, try assembling the stack in individual clear glass jars or use a ring mold for perfectly shaped layers. You can also serve the avocado topping on the side as a chunky guacamole dip for guests to customize their own stacks.
Make Ahead and Storage
Storing Leftovers
Store leftover grilled chicken, rice, and avocado mixture separately in airtight containers in the refrigerator. The chicken and rice will stay fresh for up to 3 days, but keep the avocado topping chilled and consume within 24 hours to maintain its vibrant flavor and color.
Freezing
The chicken and cooked rice freeze well, but the avocado mixture does not. Freeze the chicken and rice in separate freezer-safe containers for up to 2 months, then thaw overnight before reheating. Prepare fresh avocado topping just before serving for the best taste.
Reheating
Warm the chicken and rice gently in the microwave or on the stovetop to avoid drying out. Reheat the chicken covered to keep it moist, then add the cold avocado sauce over the top right before eating to enjoy the full contrast of temperatures and textures.
FAQs
Can I use another type of rice instead of jasmine?
Absolutely! Basmati rice is a great alternative that cooks similarly and offers a slightly different aromatic profile. Just adjust the cooking time as needed according to the rice type you choose.
What if I don’t have a grill? Can I cook the chicken another way?
You can easily pan-sear the chicken in a hot skillet or bake it in the oven at 400°F (200°C) until cooked through. Using a grill pan is also a fantastic option to get those grill marks indoors.
How do I keep the avocado from browning?
The key is to mix the avocado with lime juice and olive oil immediately after dicing. This combination slows oxidation. Preparing it just before serving also helps keep it fresh and vibrant.
Can I make this recipe vegetarian or vegan?
Yes! Replace the chicken with grilled tofu or tempeh marinated in the same honey-lime marinade (use maple syrup or agave for a vegan version) and cook it similarly. The rest of the ingredients are naturally vegan-friendly.
Is this recipe spicy?
Not at all—this recipe keeps things bright, sweet, and savory without added heat. If you love spice, feel free to add some chopped jalapeño or a sprinkle of chili flakes when mixing the avocado topping.
Final Thoughts
Making the Avocado Rice Stack with Grilled Chicken and Cilantro Lime Sauce Recipe at home is a rewarding experience that delivers a colorful, fresh, and utterly delicious meal. It’s one of those recipes that impresses guests but is straightforward enough for busy weeknights. Give it a try—you’ll fall in love with the perfect harmony of grilled smoky chicken, fluffy rice, and that luscious avocado-cilantro topping right away!
Print
Avocado Rice Stack with Grilled Chicken and Cilantro Lime Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This Avocado Rice Stack recipe combines juicy grilled chicken breasts marinated in a zesty honey-lime mixture, fluffy jasmine rice cooked in savory chicken broth, and a fresh avocado, red onion, and cilantro topping. Served with lime wedges, this vibrant and healthy dish is perfect for a flavorful, protein-packed meal that balances citrus and creamy textures.
Ingredients
For the Chicken Marinade
- 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
For the Rice
- 1 cup Jasmine Rice (or basmati)
- 2 cups Chicken Broth
For the Avocado Topping
- 2 pieces Avocado (diced)
- 1 small Red Onion (finely chopped)
- 1/4 cup Fresh Cilantro (chopped)
- 1 tablespoon Olive Oil
For Serving
- 4 pieces Lime Wedges
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
- Make sure to not over-mix the avocado topping to keep it chunky and fresh.
- Adjust salt and pepper according to taste preferences in the marinade.
- Marinating the chicken for at least 30 minutes is essential to infuse the flavors well, but avoid exceeding 2 hours to keep texture optimal.
- If you don’t have a grill, you can use a grill pan or broil the chicken in the oven.
- Use fresh lime juice and zest for the best citrus flavor.
