Go Back
–+ servings
Chicken & Avocado Rice Stack

Zesty Chicken & Avocado Rice Stack for a Flavorful Dinner

A delightful Chicken & Avocado Rice Stack, perfect for busy nights with zesty flavors.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Marination Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American, Healthy
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces Boneless, skinless chicken breasts Fresh is best for maximum flavor.
  • 1/4 cup Honey Substitute with maple syrup for a vegan option.
  • 1/4 cup Lime juice Freshly squeezed is ideal for optimal flavor.
  • 1 teaspoon Lime zest A microplane works wonders for fine zesting.
  • 2 cloves Minced garlic Garlic powder is a time-saving substitute.
  • 1 teaspoon Ground cumin Chili powder can spice things up!
  • 1 teaspoon Salt Essential for seasoning; adjust to your taste.
  • 1 teaspoon Pepper Essential for seasoning; adjust to your taste.
For the Rice
  • 1 cup Jasmine rice Brown rice adds more fiber as a great alternative.
  • 2 cups Chicken broth Use vegetable broth for a vegetarian option.
For the Avocado Mixture
  • 2 pieces Avocado, diced Ensure it's ripe for the best texture.
  • 1/2 cup Red onion, finely chopped Green onions are a milder choice.
  • 1/4 cup Fresh cilantro, chopped Skip it if you're not a fan.
  • 1 tablespoon Olive oil Any neutral oil works well.
To Serve
  • 4 pieces Lime wedges They add a fresh touch.

Equipment

  • Mixing Bowl
  • Saucepan
  • Grill
  • cutting board

Method
 

Step‑by‑Step Instructions
  1. Prepare the Marinade: In a mixing bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper. Let it sit for a few moments.
  2. Marinate the Chicken: Place chicken in a resealable bag or shallow dish, pour the marinade over, seal, and refrigerate for at least 30 minutes.
  3. Cook the Rice: Rinse jasmine rice under cold water until clear. In a saucepan, bring chicken broth to a boil, add rice, cover, and simmer for about 15 minutes.
  4. Preheat the Grill: Preheat your grill to medium-high heat, around 400°F (200°C).
  5. Grill the Chicken: Remove chicken from marinade, grill for 6–7 minutes per side until internal temperature reaches 165°F (75°C).
  6. Rest and Slice the Chicken: Let chicken rest for 5 minutes, then slice into strips.
  7. Mix the Avocado Layer: Combine diced avocado, red onion, cilantro, and olive oil in a medium bowl, gently toss.
  8. Assemble the Stack: Layer jasmine rice, topped with grilled chicken and avocado mixture, showcasing the vibrant colors.
  9. Serve with Lime Wedges: Serve with lime wedges on the side.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 200IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Marinate for at least 30 minutes for optimal flavor. Rinse rice to achieve fluffiness.

Tried this recipe?

Let us know how it was!