Honey Lime Chicken and Avocado Rice Stack Features Zesty, Ca

• total time: 4 hours 41 minutes

Ingredients

For the Honey Lime Chicken:

Chicken: 1 to 1.5 lbs boneless skinless chicken breasts or thighs, sliced or cubed.

Marinade: 3 tbsp honey, juice and zest of 2 limes, 2 tbsp olive oil, 2 cloves minced garlic.

Seasoning: 1 tsp chili powder, ½ tsp cumin, ½ tsp smoked paprika, salt and black pepper to taste.

For the Avocado Salsa Layer:

Base: 2 ripe avocados, diced or lightly mashed.

Mix-ins: 1 tbsp lime juice, 1 tbsp chopped cilantro, and a pinch of salt.

Optional: ¼ cup diced red onion or diced tomatoes for extra freshness.

For the Cilantro Lime Rice:

Rice: 1 cup uncooked jasmine or basmati rice (cooked according to package instructions).

Flavoring: 1 tbsp lime juice, 2 tbsp fresh chopped cilantro, and ¼ tsp salt.

Directions

Marinate the Chicken: In a bowl, whisk together the honey, lime juice, zest, olive oil, garlic, and spices. Add the chicken, toss to coat, and refrigerate for 30 minutes (up to 4 hours).

Cook the Rice: Prepare the rice with water or chicken broth. Once tender, fluff with a fork and stir in the lime juice, cilantro, and salt.

Sauté/Grill Chicken: Heat a skillet or grill pan over medium-high heat. Cook the chicken for 5–7 minutes per side until golden, caramelized, and cooked to an internal temperature of 165°F (74°C). Let it rest for 5 minutes before slicing.

Prepare Avocado: In a small bowl, gently toss the diced avocado with lime juice and salt. Keep it slightly chunky for texture.

Assemble the Stack:

Place a ring mold or ramekin in the center of a plate.

Press a layer of cilantro lime rice into the bottom.

Add a layer of the avocado mixture.

Top with the honey lime chicken.

Carefully lift the mold and garnish with extra cilantro, lime wedges, or crumbled cotija cheese.