Honey Lime Chicken and Avocado Rice Stack
Ingredients
For the Chicken Marinade:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons lime juice
1 teaspoon lime zest
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cumin
½ teaspoon paprika
For the Rice:
1 cup cooked jasmine or basmati rice
½ teaspoon salt
½ teaspoon garlic powder
1 tablespoon lime juice
1 tablespoon chopped cilantro
For the Avocado Mixture:
1 large avocado, diced
½ cup cherry tomatoes, halved
¼ cup red onion, finely chopped
1 tablespoon lime juice
½ teaspoon salt
¼ teaspoon black pepper
Instructions
In a bowl, whisk together olive oil, honey, lime juice, lime zest, garlic, salt, black pepper, cumin, and paprika. Add the chicken breasts, coating them well. Marinate for at least 30 minutes, or up to 2 hours.
Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken for 4-5 minutes per side, or until fully cooked and golden brown. Let rest for a few minutes before slicing.
In a separate bowl, mix the cooked rice with salt, garlic powder, lime juice, and chopped cilantro.
In another bowl, toss the diced avocado, cherry tomatoes, red onion, lime juice, salt, and black pepper together.
To assemble the stack, use a round mold or a small bowl. Press a layer of rice at the bottom, followed by a layer of the avocado mixture, and top with sliced honey lime chicken.
Carefully remove the mold and serve immediately, optionally garnished with extra cilantro and lime wedges.