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Plate of Tangy Honey Lime Chicken with Avocado Rice Stack

Tangy Honey Lime Chicken & Avocado Rice Stack

A bright and sticky chicken stack marinated in honey and lime, served with avocado and rice, perfect for comfort food lovers.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts (boneless, skinless)
  • 3 tablespoons Honey (for marinade) Not necessarily boutique honey.
  • 2 tablespoons Lime Juice (freshly squeezed)
  • 1 tablespoon Lime Zest
  • 2 cloves Garlic (minced)
  • 1 teaspoon Ground Cumin
  • to taste Salt Be careful not to over-salt.
  • to taste Pepper
For the Rice
  • 1 cup Jasmine Rice (or basmati)
  • 2 cups Chicken Broth Aldi has good options.
For the Toppings
  • 2 pieces Avocado (diced) Trader Joe's avocados recommended.
  • 1 small Red Onion (finely chopped)
  • 1/4 cup Fresh Cilantro (chopped)
  • 1 tablespoon Olive Oil For cooking.
  • 4 pieces Lime Wedges (for garnish) For serving.

Method
 

Marinating the Chicken
  1. Marinate the chicken in honey, lime juice, zest, garlic, cumin, salt, and pepper for at least 30 minutes, preferably overnight.
Cooking the Chicken
  1. Heat olive oil in a pan over medium-high heat until hot.
  2. Sear the marinated chicken until the edges caramelize and the center is fully cooked.
Preparing the Rice
  1. Toast the jasmine rice in the pot for about 30 seconds before adding chicken broth.
  2. Bring to a simmer until the rice is fluffy.
Preparing the Toppings
  1. Dice the avocado, finely chop the red onion, and toss them with cilantro and lime juice.
Assembling the Dish
  1. Layer the cooked rice, sliced chicken, and avocado salsa. Garnish with lime wedges.

Notes

Don't over-salt the rice too early, and save some avocado to taste the victory!