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Welcome to a culinary journey that promises a vibrant explosion of flavors, textures, and health benefits! The Honey Lime Chicken & Avocado Rice Stack is not just a meal; it’s an experience that brings together the best of fresh ingredients and delightful tastes. Imagine succulent chicken marinated in a zesty honey-lime blend, layered atop fluffy jasmine rice and creamy avocado, then finished off with a medley of colorful vegetables. This dish is perfect for those looking to indulge in something nutritious yet satisfying.

Honey Lime Chicken & Avocado Rice Stack

Looking for a delicious and vibrant meal? Try this Honey Lime Chicken & Avocado Rice Stack! Juicy grilled chicken marinated in a sweet and tangy honey-lime sauce is layered with fluffy jasmine rice and a fresh avocado mixture filled with cherry tomatoes and red onion. It's a colorful and healthy dish that's perfect for dinner or meal prep. Garnish with cilantro and enjoy with lime wedges for added zest. Easy to make and bursting with flavor!
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Ingredients
  

2 medium chicken breasts

1/4 cup honey

3 tablespoons lime juice (freshly squeezed)

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon cumin

Salt and pepper to taste

1 cup jasmine rice

2 ripe avocados, diced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Marinate the Chicken: In a mixing bowl, whisk together honey, lime juice, olive oil, garlic powder, cumin, salt, and pepper. Add the chicken breasts, ensuring they are well coated. Cover and marinate for at least 30 minutes (or up to 2 hours in the fridge for maximum flavor).

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender. Remove from heat and let it sit for 10 minutes before fluffing with a fork.

      Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Grill the chicken for about 6-8 minutes per side or until the internal temperature reaches 165°F (75°C). Brush the reserved marinade on the chicken during the last minute of cooking for extra flavor. Remove from the grill and allow to rest for 5 minutes before slicing.

        Prepare the Avocado Mixture: In a mixing bowl, gently combine diced avocados, cherry tomatoes, red onion, and a dash of lime juice. Season with salt and pepper to taste.

          Assemble the Stack: On a serving plate, layer 1/4 of the cooked jasmine rice as the base. Add a layer of grilled chicken slices on top. Next, add a generous scoop of the avocado mixture. Repeat for the remaining servings.

            Garnish and Serve: Top each stack with chopped cilantro and serve with lime wedges on the side for squeezing over the top.

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4