Sweet and Zesty Honey Lime Chicken Stacked with Creamy Avocado and Fluffy Rice
Ingredients:
For the Chicken:
1 ½ lbs boneless skinless chicken breasts or thighs
3 tablespoons honey
Juice and zest of 2 limes
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon smoked paprika
Salt and black pepper, to taste
For the Rice:
1 cup jasmine or basmati rice
2 cups water or chicken broth
1 tablespoon lime juice
1 tablespoon chopped cilantro
Salt, to taste
For the Avocado Layer:
2 ripe avocados, diced
1 tablespoon lime juice
Pinch of salt
Optional Toppings:
Extra chopped cilantro
Diced tomatoes
Crumbled cotija or feta cheese
Lime wedges
Directions:
Marinate the Chicken: In a bowl, whisk together honey, lime juice, lime zest, olive oil, minced garlic, cumin, smoked paprika, salt, and black pepper. Add the chicken and coat well. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Cook the Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water or chicken broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and liquid is absorbed. Remove from heat and fluff with a fork. Stir in lime juice and chopped cilantro.
Cook the Chicken: Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing.
Prepare the Avocado Layer: In a bowl, combine diced avocados, lime juice, and a pinch of salt. Gently mix to combine.
Assemble the Stack: On a plate, layer the rice, followed by sliced honey lime chicken, and top with the avocado mixture.
Garnish and Serve: Add optional toppings such as extra cilantro,