Description

This Avocado Rice Stack recipe is a vibrant, healthy dish featuring tender grilled chicken marinated in a zesty honey-lime sauce, layered atop fluffy jasmine rice and topped with a fresh avocado salsa. Perfect for a flavorful weeknight dinner or a light lunch, it combines grilled, savory, and creamy elements with a hint of citrus for a delightful culinary experience.

Ingredients

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For the Chicken Marinade

4 pieces Chicken Breasts (boneless, skinless)
3 tablespoons Honey
2 tablespoons Lime Juice (freshly squeezed)
1 tablespoon Lime Zest
2 cloves Garlic (minced)
1 teaspoon Ground Cumin
Salt, to taste
Pepper, to taste

For the Rice

1 cup Jasmine Rice (or basmati)
2 cups Chicken Broth

For the Avocado Topping

2 pieces Avocado (diced)
1 small Red Onion (finely chopped)
1/4 cup Fresh Cilantro (chopped)
1 tablespoon Olive Oil

To Serve

4 pieces Lime Wedges

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Instructions

Make the Marinade: In a bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper to create a flavorful marinade that will tenderize and infuse the chicken.
Marinate the Chicken: Place the boneless, skinless chicken breasts in a resealable bag or dish and pour the marinade over them. Seal or cover and refrigerate for 30 minutes up to 2 hours to allow flavors to deeply infuse.
Prepare the Rice: Rinse the jasmine rice thoroughly under cold running water until the water runs clear to remove excess starch. Cook the rice in boiling chicken broth for about 15 minutes or until tender and fluffy. Drain any excess liquid if necessary.
Preheat the Grill: Heat your grill to medium-high temperature to ensure even cooking and achieve appealing grill marks on the chicken breasts.
Grill the Chicken: Remove the chicken from the marinade and grill for approximately 6 to 7 minutes on each side until the internal temperature reaches 165°F (74°C) and the chicken is cooked through, remaining juicy and flavorful.
Mix the Avocado: In a bowl, gently combine the diced avocado, finely chopped red onion, freshly chopped cilantro, and olive oil, taking care not to mash the avocado to maintain a chunky, creamy texture as a topping.
Assemble the Stack: On each plate, layer a portion of fragrant cooked jasmine rice, place a grilled chicken breast on top, then spoon a generous amount of the avocado mixture over the chicken, creating an appealing layered effect.
Serve with Lime Wedges: Garnish each stack with a lime wedge for squeezing over just before eating to enhance the vibrant citrus flavors and add a refreshing finishing touch.

Notes

Marinating the chicken for the full 2 hours will yield the most flavorful results, but 30 minutes is sufficient if you’re short on time.
Use fresh lime juice and zest to maximize the citrus brightness in the marinade and topping.
Jasmine rice can be substituted with basmati rice for a slightly different aroma and texture.
Be gentle when mixing the avocado topping to keep it chunky for texture contrast.
If grilling isn’t an option, you can cook the chicken breasts on a stovetop grill pan or bake at 400°F (200°C) for about 20-25 minutes until cooked through.