Tangy Honey Lime Chicken Stack (Printer-Friendly Version)
Grilled chicken glazed with honey lime, served over fragrant rice and topped with creamy avocado and fresh herbs.
# Required Ingredients:
→ Chicken and Marinade
01 -
480 grams boneless skinless chicken breasts
02 -
45 milliliters honey (preferably local wildflower)
03 -
30 milliliters fresh lime juice
04 -
1 teaspoon fresh lime zest
05 -
2 cloves garlic, minced
06 -
1/2 teaspoon ground cumin
07 -
1/2 teaspoon flaky sea salt
08 -
1/4 teaspoon freshly ground black pepper
→ Rice
09 -
180 grams jasmine or basmati rice (approximately 1 cup)
10 -
480 milliliters low sodium chicken broth (2 cups)
→ Avocado Mix
11 -
1 ripe avocado, diced
12 -
30 grams red onion, finely diced (about 1/4 cup)
13 -
15 grams fresh cilantro, chopped (approximately 2 tablespoons)
14 -
15 milliliters extra virgin olive oil (1 tablespoon)
→ Garnish
15 -
Lime wedges for serving
# Step-by-Step Instructions:
01 -
In a bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, flaky sea salt, and freshly ground black pepper until glossy. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them, turning to coat thoroughly. Seal or cover and refrigerate for 30 minutes up to 2 hours to enhance flavor and tenderness.
02 -
Rinse jasmine or basmati rice under cold running water by swirling with your fingers until the water runs clear to remove excess starch. Bring the chicken broth to a boil in a medium saucepan, add the rinsed rice, reduce heat to low, cover, and simmer gently for about 15 minutes. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
03 -
Preheat grill to medium-high heat for approximately 5 minutes until very hot. Place the marinated chicken breasts on the grill and cook about 6 to 7 minutes per side, allowing the glaze to caramelize and form light char marks. Turn only once using tongs. Ensure chicken is cooked through with no pink inside and juices run clear. Remove from grill and let rest for a few minutes before slicing.
04 -
Combine diced avocado, finely chopped red onion, and chopped cilantro in a bowl. Drizzle with olive oil and gently fold with a fork, maintaining chunky texture to preserve bright avocado pieces rather than a puree.
05 -
Place a generous mound of fluffy rice on each serving plate. Slice the grilled chicken breasts across the grain and layer atop the rice. Spoon the avocado mixture over the chicken. Finish each plate with a fresh lime wedge for squeezing just before eating.
# Handy Cooking Tips:
01 -
For best results, let chicken rest five minutes before slicing to retain juiciness. Rinsing rice thoroughly prevents gummy texture. A pinch of salt added to avocado mix enhances contrast. Store leftover components separately to maintain freshness, adding avocado mix just before serving to avoid discoloration.