Easy Honey Lime Chicken with Avocado Rice Stacks
A delicious and simple dish that combines sweet and tangy honey lime chicken with creamy avocado rice stacks, perfect for weeknight dinners or impressing guests.
Ingredients
For the marinade
- 2 Tbsp golden honey
- 2 Tbsp soy sauce (or tamari)
- 2 Tbsp fresh lime juice
- 1 tsp fresh lime zest
- 1 Tbsp olive oil
- Salt and freshly ground black pepper (to taste)
Main ingredients
- 2 pieces boneless, skinless chicken breasts (sliced into strips)
- 2 cups cooked jasmine rice
- 1–2 pieces ripe avocados, sliced Use ripe avocados for a creamier texture.
- 2 Tbsp freshly chopped cilantro or chives
- 1 tsp toasted sesame seeds (optional)
- 4 pieces fresh lime wedges (for garnish)
Instructions
Marinating the Chicken
- In a bowl, whisk together honey, soy sauce, lime juice, lime zest, olive oil, salt, and pepper. Add the chicken strips and toss to coat the chicken well. Marinate for at least 20 minutes.
Cooking the Chicken
- Heat a large skillet over medium-high heat. Cook the chicken in a single layer for 3–4 minutes per side until it is caramelized and cooked through. Cook in batches if necessary to avoid overcrowding the pan. Keep the cooked chicken warm.
Assembling the Dish
- Pack the cooked jasmine rice tightly into a ramekin, bowl, or measuring cup. Invert it onto a plate to create a neat cylinder. Top the rice with sliced avocado.
- Pile warm honey-lime chicken over the avocado. Drizzle any pan juices on top. Garnish with cilantro or chives, sesame seeds if using, and a lime wedge. Serve immediately.
Notes
Store leftovers in separate airtight containers in the refrigerator for up to 3 days. The avocado is best eaten fresh, so consider making the avocado rice stacks just before serving. For a spicier variant, add red pepper flakes or sriracha sauce to the marinade.