Honey Lime Chicken and Avocado Rice Stack is a vibrant, refreshing dish layered with savory rice, tender chicken, and creamy avocado. Bursting with flavor from a zesty honey-lime marinade and complemented by the richness of soy and sesame-infused rice, this stack is perfect for warm weather dining or when you’re craving something both light and satisfying.
Why You’ll Love This Recipe
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Bright & Refreshing: Citrus and honey make the chicken tangy and slightly sweet.
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Perfect for Summer: Cool avocado and light ingredients make this an ideal warm-weather dish.
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Beautifully Layered: The stack presentation is fun and impressive.
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Balanced Flavors: Savory rice, tangy chicken, and creamy avocado work in perfect harmony.
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Great for Meal Prep: Prepare each layer in advance and assemble when ready to serve.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the rice:
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2 cups rice
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3 cups chicken broth
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1/4 cup soy sauce
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1 tablespoon sesame oil
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1/4 teaspoon garlic powder
For the chicken:
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1.5 lbs boneless, skinless chicken breasts or thighs
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3 tablespoons honey
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Zest and juice of 2 limes
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2 tablespoons olive oil
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1/2 teaspoon cumin
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1/2 teaspoon chili powder
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Salt and pepper to taste
For the stack/topping:
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2 ripe avocados, diced
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1 tablespoon lime juice
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Salt to taste
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Optional garnish: chopped cilantro, sesame seeds, or sliced green onions
Directions
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Cook the rice:
In a saucepan, combine rice, chicken broth, soy sauce, sesame oil, and garlic powder. Bring to a boil, then reduce heat, cover, and simmer for 18–20 minutes or until liquid is absorbed. Remove from heat and let it rest for 5 minutes, then fluff with a fork. -
Marinate the chicken:
In a bowl, whisk together honey, lime zest and juice, olive oil, cumin, chili powder, salt, and pepper. Add chicken and marinate for at least 30 minutes (or up to 2 hours in the refrigerator). -
Cook the chicken:
Heat a skillet or grill over medium-high heat. Cook the marinated chicken for 5–7 minutes per side, or until fully cooked and golden brown. Remove from heat and let it rest for 5 minutes before slicing. -
Prepare avocado layer:
In a bowl, gently toss diced avocado with lime juice and a pinch of salt. -
Assemble the stack:
Using a mold or a measuring cup, layer the stack starting with rice, then sliced chicken, followed by avocado. Press gently and carefully remove the mold. Repeat for each serving. -
Garnish and serve:
Top with optional garnishes and serve immediately.
Servings and timing
This recipe serves 4.
Prep time: 20 minutes
Cook time: 20 minutes
Marinating time: 30 minutes
Total time: 1 hour 10 minutes (including marination)
Variations
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Spicy Kick: Add minced jalapeño or a dash of hot sauce to the chicken marinade.
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Coconut Rice: Use half chicken broth and half coconut milk for a tropical twist.
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Grain Alternatives: Try it with quinoa or brown rice instead of white rice.
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Add Veggies: Layer in cucumber slices, shredded carrots, or baby spinach.
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Vegan Version: Substitute grilled tofu for the chicken and maple syrup for honey.
Storage/Reheating
Store each component separately in airtight containers.
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The rice and chicken will keep in the refrigerator for up to 4 days.
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Avocados are best prepared fresh but can be kept for 1 day with added lime juice to prevent browning.
Reheat rice and chicken in the microwave or a skillet. Assemble the stack fresh before serving.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare all the components in advance. Store separately and assemble when ready to serve.
How do I keep the avocado from browning?
Toss the avocado with lime juice and keep it tightly covered or pressed with plastic wrap.
Can I grill the chicken?
Absolutely. Grilling adds great flavor—just be sure it’s cooked through.
What kind of rice works best?
Jasmine or basmati rice works well, but long-grain white rice is also a great choice.
Can I use bottled lime juice?
Fresh lime juice is recommended for best flavor, but bottled can be used in a pinch.
Is this dish gluten-free?
Yes, if you use gluten-free soy sauce or tamari.
What’s the best way to shape the stack?
Use a ring mold or a measuring cup sprayed with nonstick spray for clean layers.
Can I freeze any part of this dish?
You can freeze the chicken and rice, but not the avocado—it’s best fresh.
How long should I marinate the chicken?
At least 30 minutes, but up to 2 hours is ideal for full flavor.
Can I serve this bowl-style instead of stacked?
Absolutely. Layer it in a bowl for an easier, deconstructed presentation.
Conclusion
Honey Lime Chicken and Avocado Rice Stack is a flavorful, fresh, and satisfying meal that delivers both visually and taste-wise. With tender chicken, savory rice, and creamy avocado, it’s a delightful balance of textures and flavors perfect for summer dining or meal prepping year-round. Whether stacked for presentation or served bowl-style, it’s a recipe that’s sure to impress.
Print
Honey Lime Chicken and Avocado Rice Stack
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner, Main Dish
- Method: Stovetop, Grilling
- Diet: Gluten Free
Description
This Honey Lime Chicken and Avocado Rice Stack is a fresh, zesty dish layered with seasoned rice, juicy grilled chicken, and creamy avocado. It’s perfect for summer lunches, outdoor dinners, or healthy meal prep with bold flavors and beautiful presentation.
Ingredients
For the Rice:
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2 cups uncooked rice
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3 cups chicken broth
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1/4 cup soy sauce
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1 tablespoon sesame oil
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1/4 teaspoon garlic powder
For the Chicken:
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1.5 lbs boneless, skinless chicken breasts or thighs
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3 tablespoons honey
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Juice and zest of 2 limes
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2 tablespoons olive oil
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2 garlic cloves, minced
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Salt and pepper to taste
For the Avocado Layer:
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2 ripe avocados, diced
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Juice of 1 lime
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Salt to taste
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Optional: chopped cilantro or red onion
Instructions
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Cook the Rice: In a medium saucepan, combine rice, chicken broth, soy sauce, sesame oil, and garlic powder. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes or until rice is tender and liquid is absorbed. Fluff and set aside.
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Marinate the Chicken: In a bowl, whisk together honey, lime juice and zest, olive oil, garlic, salt, and pepper. Add chicken and marinate for at least 30 minutes (or overnight for best flavor).
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Cook the Chicken: Grill or pan-sear the marinated chicken over medium-high heat for 5–7 minutes per side, or until cooked through. Let rest, then slice thinly.
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Prepare the Avocado: In a bowl, gently toss diced avocado with lime juice and a pinch of salt. Add optional cilantro or red onion if desired.
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Assemble the Stack: Use a food ring mold or stack ingredients freehand. Start with a layer of rice, followed by sliced chicken, then top with the avocado mix.
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Serve: Garnish with extra lime zest, cilantro, or a drizzle of extra marinade if desired.
Notes
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Easily make it low-carb by swapping rice for cauliflower rice.
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Add mango or pineapple to the avocado layer for a tropical twist.
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Great for meal prep—store each component separately and assemble when ready to eat.
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