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
Scale
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.
