Honey Lime Chicken and Avocado Rice Stack

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Introduction

This recipe combines the zesty brightness of lime, the sweetness of honey, and the creaminess of avocado into one beautifully stacked dish. Inspired by Southwestern flavors and modern bowl meals, this dish takes a creative twist by layering the components into a stacked tower—great for impressing guests or elevating your everyday meals.

The stack format not only looks elegant but lets each layer shine: tender honey lime chicken, fluffy cilantro-lime rice, mashed avocado, and a final topping of fresh salsa or mango for a refreshing finish. It’s naturally gluten-free and can be made dairy-free, too.

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🧾 Ingredients

For the Honey Lime Chicken

• 2 boneless, skinless chicken breasts (or thighs)
• 2 tablespoons honey
• Juice and zest of 1 lime
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

For the Cilantro Lime Rice

• 1 cup long-grain white rice (or brown rice)
• 2 cups water or chicken broth
• Juice of 1 lime
• 1 tablespoon olive oil or butter
• 1/3 cup chopped fresh cilantro
• Salt to taste

For the Avocado Layer

• 2 ripe avocados
• Juice of 1/2 lime
• Salt and pepper to taste
• Optional: pinch of garlic powder or red chili flakes

Optional Toppings

• Diced mango or tomato salsa
• Chopped green onions
• Crumbled feta or cotija cheese
• Extra lime wedges
• Fresh jalapeños or hot sauce

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🔪 Instructions & Method

1. Marinate the Chicken

1. In a bowl, whisk together honey, lime juice and zest, olive oil, minced garlic, chili powder, cumin, salt, and pepper.
2. Add the chicken breasts and coat them thoroughly in the marinade.
3. Cover and refrigerate for at least 30 minutes (up to 2 hours for more flavor).

2. Cook the Rice

1. Rinse the rice under cold water until the water runs clear.
2. In a saucepan, bring water or broth to a boil. Add the rice and a pinch of salt.
3. Reduce heat to low, cover, and simmer for 15–18 minutes (or according to package instructions) until rice is cooked.
4. Fluff with a fork, stir in lime juice, olive oil or butter, and chopped cilantro. Set aside.

3. Cook the Chicken

1. Heat a grill pan, skillet, or outdoor grill over medium heat.
2. Remove chicken from marinade and cook for 5–6 minutes per side (depending on thickness), until internal temperature reaches 165°F (75°C).
3. Let rest for 5 minutes, then slice thinly.

4. Mash the Avocado

1. In a bowl, mash the avocados with lime juice, salt, pepper, and optional spices to taste. Keep it chunky or smooth based on your preference.

5. Assemble the Stack

1. Use a food ring mold or a clean ramekin to shape your stack (you can also use a cleaned can with both ends removed).
2. Bottom layer: Add a generous spoonful of lime rice and press gently.
3. Middle layer: Add mashed avocado and press lightly to hold shape.
4. Top layer: Pile on the sliced honey lime chicken.
5. Carefully lift the mold to reveal your layered stack.

6. Garnish and Serve

• Top with fresh salsa, diced mango, crumbled cheese, jalapeños, or a drizzle of lime juice.
• Serve immediately while warm.

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👨‍🍳 Pro Tips

• Meal prep: Store components separately and stack fresh for best results.
• No mold? Build it freehand in a bowl or use a small bowl and flip it upside down onto a plate.
• Add crunch: Layer in shredded romaine or slaw mix for a crisp texture contrast.

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🥑 Final Notes

This dish is a celebration of texture, color, and bold flavors. It’s quick enough for weeknights, yet fancy enough to serve guests. Feel free to adapt it with quinoa, tofu, or shrimp for fun variations!