Tangy Honey Lime Chicken Stack (Printable)

Bright honey lime chicken layered over jasmine rice with creamy avocado salsa for a flavorful meal.

# 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 - Black pepper to taste

→ Rice

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

→ Avocado Mix

11 - 2 ripe avocados, diced
12 - 1 small red onion, finely chopped
13 - ¼ cup fresh cilantro, chopped
14 - 1 tablespoon olive oil

→ Serving

15 - 4 lime wedges for garnish

# Method:

01 - In a mixing bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and black pepper until well combined.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour prepared marinade over the chicken, seal, and refrigerate for 2 hours to allow flavors to infuse.
03 - Rinse rice under cold water until water runs clear. Bring chicken broth to a boil in a medium pot, add rice, reduce heat to low, cover, and simmer for approximately 15 minutes until liquid is absorbed. Fluff with a fork before serving.
04 - Preheat grill to medium-high heat. Remove marinated chicken from refrigerator, allowing excess marinade to drip off. Grill for 6 to 7 minutes per side until cooked through with clear juices. Allow chicken to rest for 5 minutes before slicing.
05 - In a separate bowl, gently combine diced avocado, finely chopped red onion, fresh cilantro, and olive oil. Season lightly with salt and pepper to taste.
06 - On each serving plate, create a base layer of fluffy rice, top with sliced grilled chicken, and spoon avocado mix generously over the chicken.
07 - Garnish each plate with a lime wedge and serve immediately while components are at optimal temperature.

# Expert Advice:

01 -
  • The honey-lime glaze caramelizes into this addictive golden crust while keeping the chicken incredibly moist inside.
  • Everything comes together in under three hours with most of that time being hands-off marinating, so you can actually relax.
  • The avocado salsa adds this creamy, herbaceous layer that makes each bite feel special without any fussy technique.
02 -
  • If your chicken breasts are thick, they'll cook unevenly on the grill—the outside will char before the inside cooks, so either pound them to an even thickness or ask your butcher to do it for you.
  • Avocados oxidize quickly once they're cut, so don't make the avocado mix more than about thirty minutes before serving or it'll turn that sad brownish color no matter how much lime juice you squeeze on it.
  • The marinade looks like it might not be enough, but that's intentional; too much liquid prevents the chicken from getting that grilled crust you're after.
03 -
  • Make your marinade the night before and marinate the chicken overnight; the flavors develop even more depth and the chicken becomes incredibly tender.
  • If you don't have a grill, a grill pan on the stove works beautifully, though you'll need to work in batches and watch the heat carefully so the marinade doesn't burn.
  • Double the avocado mix but keep it separate from the chicken so people can customize their portions; some people go heavy on the avocado, others light.
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