Tangy Honey Lime Chicken Stack

Honey Lime Chicken and Avocado Rice Stack has become my go to when I want something both refreshing and filling for a summer dinner or a weekend lunch. The juicy marinated chicken pairs beautifully with creamy avocado salsa and fragrant rice creating a stack that looks impressive but is actually quite simple to make at home.

I first tried this after a long day gardening and it was the perfect reward for a sun soaked dinner. My kids scrape their plates clean every time I make it and everyone fights over the extra avocado mix.

Ingredients

• Chicken breasts: Choose boneless skinless pieces for even grilling and easy serving. Look for firm pink chicken for freshness
• Honey: Adds natural sweetness and helps caramelize the chicken edges. Local wildflower honey works best
• Lime juice and zest: Brings sharp tang and fragrance. Always choose fresh limes for zing
• Garlic: Essential for a savory backbone in the marinade. Use fresh minced garlic for strongest flavor
• Ground cumin: Gives a subtle earthy warmth that balances sweetness
• Salt and pepper: Use flaky salt for bursts of taste and freshly ground pepper
• Jasmine or basmati rice: Makes a fragrant and fluffy base. Select long grain for ideal texture
• Chicken broth: Cooking rice in broth adds depth you will notice in every bite. Look for low sodium for better flavor control
• Avocado: Creamy and rich a must for contrast. Avocados should yield slightly to pressure when ripe
• Red onion: Tiny dice adds gentle bite and color
• Fresh cilantro: Brings herbaceous pop. Choose perky vibrant leaves
• Olive oil: Helps carry flavors and adds silkiness to the avocado mix
• Lime wedges: For finishing squeeze. Pick limes with shiny thin skin for max juice

Instructions

Marinate the Chicken:

Combine honey lime juice lime zest minced garlic cumin salt and pepper in a bowl. Whisk until thoroughly blended and glossy. Slide chicken breasts into a resealable bag or shallow dish. Pour marinade over chicken turning to coat every surface. Seal or cover and let marinate in the refrigerator for at least thirty minutes ideally up to two hours. This boost of flavor will make the chicken extra juicy and tangy

Cook the Rice:

Rinse jasmine or basmati rice under cold water swirling with your fingers until water runs clear. Bring chicken broth to a simple boil in a medium pot. Stir in the rinsed rice lower to a gentle simmer cover and cook for about fifteen minutes. Let sit covered for five extra minutes to steam and fluff with a fork. This small detail gives the rice its signature pillowy texture

Grill the Chicken:

Preheat your grill to medium high until very hot about five minutes. Lay marinated chicken breasts on the grill. Cook each side about six to seven minutes letting the glaze char lightly. Use tongs to turn only once for good grill marks. When inside is no longer pink and juices run clear remove from heat and let rest for a few minutes

Prepare the Avocado Mix:

Gently dice avocado and place in a bowl with finely chopped red onion and cilantro. Add a generous drizzle of olive oil. Use a fork to gently fold everything together keeping avocado fairly chunky. You want bright pieces of avocado not guacamole

Build the Stack:

Spoon a fluffy mound of cooked rice on each plate. Slice grilled chicken across the grain and stack over the rice. Spoon a generous helping of avocado mix over the top. Finish with a fresh lime wedge for squeezing. Now feast your eyes and your appetite

My favorite part of this dish is always the avocado mix. I remember my daughter snatching spoonfuls of it before dinner was even served the first time and now it is a non negotiable addition every time we make it. There is just something about the cool creamy avocado on hot chicken and rice that feels so perfect.

Storage Tips

Store leftovers in airtight containers keeping chicken avocado mix and rice separated for freshest taste. Rice and chicken will keep for up to three days in the fridge. The avocado mix is best enjoyed the day it is made but a little lime juice will help keep it bright for a few hours. Reheat chicken and rice before serving but always add avocado right before you eat to keep it from browning.

Ingredient Substitutions

Use boneless chicken thighs if you prefer more tenderness and richer flavor. Short grain rice works in a pinch though the stack may be less fluffy. If you are out of cilantro try mint or flat leaf parsley. Lemon juice can sub for lime in a pinch but it is worth seeking out fresh limes for the purest pop.

Serving Suggestions

This stack is beautiful served with extra lime wedges for squeezing and a green salad or grilled corn alongside. For a spicier version drizzle a little hot sauce on the chicken or add minced jalapeño to the avocado mix. Sometimes I serve small stacks as appetizers at parties topped with microgreens for a fancy touch.

Bright fresh and simple this meal always has us going back for seconds. Try doubling the recipe for your next summer get together—you will not regret it.

Common Recipe Questions

→ How long should I marinate the chicken?

Let the chicken marinate for at least 30 minutes, but ideally for up to 2 hours to absorb maximum flavor from the honey, lime, and spices.

→ Can I substitute jasmine rice?

Yes, you can use basmati or another long-grain rice. For extra flavor, always cook your rice in broth instead of water.

→ Is this dish suitable for meal prep?

Absolutely! Assemble components separately and combine just before serving to keep textures fresh and vibrant.

→ What can I add for extra heat?

Add diced jalapeño to the avocado mix or a pinch of chili flakes to the marinade for a spicy kick.

→ How do I prevent the avocado from browning?

Toss the diced avocado with lime juice just before serving to maintain its bright color and freshness.