🍯🍋 Honey Lime Chicken & Avocado Rice Stack

⏱️ Time

• Prep: 20 minutes

• Cook: 20 minutes

• Total: ~40 minutes

🍽️ Serves

• 4 stacks (2–3 layers each)

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🛒 Ingredients

Honey Lime Chicken

• 1 lb (450 g) boneless, skinless chicken breasts or thighs

• 3 tbsp honey

• Zest of 1 lime

• Juice of 2 limes (about ¼ cup)

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 tsp chili powder

• ½ tsp smoked paprika

• ½ tsp salt

• ¼ tsp black pepper

• Optional: pinch of cayenne or red pepper flakes

Avocado Rice

• 2 cups cooked jasmine or long-grain rice (warm or room temp)

• 2 ripe avocados, diced

• Juice of 1 lime

• 2 tbsp fresh cilantro, finely chopped

• ½ tsp salt (or to taste)

Optional Toppings (highly recommended)

• Extra chopped cilantro

• Thinly sliced green onions

• Sesame seeds or toasted pepitas

• Lime wedges

• Drizzle of hot honey or sriracha

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🔪 Instructions

1. Marinate the Chicken

In a bowl, whisk together honey, lime zest, lime juice, olive oil, garlic, chili powder, smoked paprika, salt, pepper, and cayenne (if using).

Add chicken and toss to coat well.
Marinate at least 15 minutes (up to 8 hours in the fridge for max flavor).

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2. Cook the Chicken

Heat a large skillet over medium-high heat.

Add the chicken and cook:

• 5–6 minutes per side (depending on thickness)

• Until caramelized and internal temp hits 165°F / 74°C

Remove chicken, let rest 5 minutes, then dice or slice.

👉 Don’t toss the pan juices—spoon them over the chicken for extra flavor.

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3. Make the Avocado Rice

In a bowl, gently fold together:

• Cooked rice

• Diced avocado

• Lime juice

• Cilantro

• Salt

Mix carefully so the avocado stays chunky, not mushy.

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4. Assemble the Stack

Use a small bowl or food ring mold:

1. Press a layer of avocado rice into the base

2. Add a generous layer of honey lime chicken

3. Repeat if desired

4. Gently lift mold

Top with cilantro, green onions, and a squeeze of lime.

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🌮 Serving Ideas

• Serve as a main dish

• Turn it into tacos or burrito bowls

• Add a side of black beans or grilled corn

• Pair with a crisp margarita or lime agua fresca 🍹

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❓ Q & A

Q: Can I grill the chicken instead?

Absolutely. Grill over medium heat for 5–6 minutes per side. Brush with extra marinade during the last minute only.

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Q: What rice works best?

Jasmine is ideal, but:

• Basmati = lighter, fragrant

• Brown rice = heartier, nuttier

• Cilantro-lime rice = extra flavor boost

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Q: How do I keep the avocado from browning?

Lime juice helps a lot. If prepping ahead, press plastic wrap directly onto the rice surface.

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Q: Is this recipe spicy?

Mild by default. Add cayenne, chili flakes, or hot honey if you like heat 🌶️

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Q: Can I meal-prep this?

Yes, with a tweak:

• Store chicken and rice separately

• Add avocado fresh when serving

• Keeps 3–4 days refrigerated

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Q: Can I make it dairy-free / gluten-free?

Good news — it already is 🙌

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Q: Any protein swaps?

Totally:

• Shrimp (2–3 min per side)

• Salmon

• Tofu or tempeh (pan-seared)