Description
Experience the delightful combination of tender chicken, zesty honey-lime glaze, and creamy avocado in this stunning stack. Perfect for a weeknight dinner or impressing guests, this dish is both satisfying and simple to assemble.
Ingredients
Scale
- 1–1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1/4 cup liquid honey
- Fresh juice and zest of 2-3 limes
- 2–3 ripe Hass avocados, firm enough to hold shape when diced
- 1.5 cups uncooked jasmine or basmati rice
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup finely diced red onion
- Salt
- Pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp black pepper
- Optional: pinch of chili powder or smoked paprika
Instructions
- Rinse 1.5 cups jasmine rice. Cook with 2.5 cups water and a pinch of salt. Bring to boil, reduce heat, cover, and simmer for 15-18 minutes until water is absorbed. Fluff and cool slightly.
- Pat 1-1.5 pounds chicken dry, cut into 1-inch cubes. Toss with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, and 1/8 tsp black pepper.
- Heat a large skillet over medium-high. Add chicken; cook for 4-5 minutes per side until golden and cooked through (165°F/74°C). Remove and set aside.
- In the same skillet, reduce heat to medium-low. Add 1/4 cup honey, juice of 2 limes, and zest of one lime. Stir constantly and simmer for 1-2 minutes until slightly thickened.
- Return cooked chicken to skillet, toss gently until coated. Keep warm.
- Halve 2-3 ripe avocados, remove pits, scoop flesh, and dice into 1/2-inch cubes.
- Gently combine diced avocado with 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, juice of 1 lime, salt, and pepper. Mix gently to avoid mashing.
- On plates, use a 3-inch round food ring mold (or free-form). Add approximately 1/2 cup cooked rice, pressing gently.
- Spoon approximately 1/2 cup warm honey-lime chicken over rice, spreading evenly and pressing lightly.
- Top chicken with 1/4 to 1/3 cup fresh avocado mixture.
- Carefully lift the mold. Garnish with extra cilantro and a lime wedge. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 stack
- Calories: 550
- Sugar: 15 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Use a ring mold or a clean, empty tuna can for stable stacks. Cook rice a day ahead; chicken can be cooked ahead and reheated. Prepare avocado mixture just before serving to prevent browning.