DINNER

Honey Lime Chicken & Avocado Rice Stack

Name: Honey Lime Chicken & Avocado Rice Stack
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 boneless, skinless chicken breasts; 1/4 cup honey; Juice of 2 limes; Zest of 1 lime; 2 cloves, minced; 1 teaspoon ground cumin; Salt and pepper to taste; 1 cup jasmine rice; 2 cups chicken broth; 1 avocado, diced; 1/4 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 1 tablespoon olive oil; Lime wedges, for serving

Chef Olivia

December 10, 2025
5 min read

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introduction

This Honey Lime Chicken & Avocado Rice Stack is fresh, bright, and easy. The chicken gets a sweet-tart marinade. The rice is soft and the avocado mix adds cream and crunch. This meal works for a quick weeknight or a simple dinner with friends. If you like layered chicken and rice, try best smothered chicken and rice recipe for another take on chicken with rice.

why make this recipe

You will like this dish because it is fast, healthy, and full of flavor. The honey and lime give the chicken a nice glaze. Avocado brings creaminess without heavy sauce. The jasmine rice soaks up juices and tastes good with each bite. For a different chicken-and-rice idea, see this slow cooker option: slow cooker lemon pepper chicken with rice.

how to make Honey Lime Chicken & Avocado Rice Stack

This section shows the main steps to build the stack. Work in this order: marinate chicken, cook rice, grill chicken, make avocado mix, then layer.

Ingredients :

2 boneless, skinless chicken breasts
1/4 cup honey
Juice of 2 limes
Zest of 1 lime
2 cloves, minced
1 teaspoon ground cumin
Salt and pepper to taste
1 cup jasmine rice
2 cups chicken broth
1 avocado, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 tablespoon olive oil
Lime wedges, for serving

Directions :

In a mixing bowl, combine honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper to create a marinade.
Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over the chicken. Seal or cover and refrigerate for at least 30 minutes, up to 2 hours.
While the chicken marinates, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring the chicken broth to a boil. Add the rice, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.
Preheat a grill or stovetop grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off before placing it onto the grill.
Grill the chicken for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (75°C). Remove from heat and allow to rest for a few minutes before slicing.
In a bowl, combine diced avocado, red onion, fresh cilantro, and olive oil. Lightly mix so everything is evenly distributed.
To assemble the stack, layer a serving of rice at the base. Top with sliced chicken and then the avocado mixture.
Serve with lime wedges and additional cilantro for garnish, if desired.

Honey Lime Chicken & Avocado Rice Stack

how to serve Honey Lime Chicken & Avocado Rice Stack

Serve the stack warm on a plate. Spoon rice first, add sliced chicken, then pile the avocado mix on top. Offer lime wedges so people can add extra lime. This goes well with a simple side salad or steamed vegetables. If you want a different flavor side, try a cheesy Mexican-style dish like cheese chicken enchiladas for a richer meal.

how to store Honey Lime Chicken & Avocado Rice Stack

Cool the chicken and rice to room temperature before storing. Put chicken and rice in an airtight container and refrigerate for up to 3 days. Store the avocado mix separately in a sealed container and use within 1 day to keep it fresh. Reheat chicken and rice in the microwave or on the stove. Add fresh avocado mix after warming.

tips to make Honey Lime Chicken & Avocado Rice Stack

Marinate at least 30 minutes for good flavor, but not more than 2 hours so the lime does not overcook the meat.
Rinse rice until water runs clear to remove extra starch and keep rice fluffy.
Let the chicken rest 5 minutes after grilling so juices stay inside.
For even slices, cut the chicken against the grain.
If you like spice, add a pinch of chili flakes to the avocado mix or marinade. For another spicy chicken idea, see Cajun chicken sloppy joes for inspiration.

variation (if any)

Swap jasmine rice for brown rice or cilantro-lime rice.
Add corn or black beans to the avocado mix for more texture.
Use shrimp instead of chicken for a seafood version.
Make it low-carb by skipping rice and serving on a bed of greens.

FAQs

Q: Can I make this ahead for meal prep?
A: Yes. Store chicken and rice separately. Keep avocado mix until just before eating.

Q: Can I bake the chicken instead of grilling?
A: Yes. Bake at 400°F (200°C) for 18–22 minutes or until the internal temperature is 165°F (75°C).

Q: How do I keep avocado from turning brown?
A: Toss avocado with a little lime juice and store in an airtight container. Use within one day for best color.

Q: Can I use a different oil in the avocado mix?
A: Yes. You can use canola or avocado oil instead of olive oil.