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Honey Lime Chicken Avocado Rice Stack in a white bowl with grilled chicken strips, avocado slices, black beans, corn, cilantro, and honey lime dressing

Honey Lime Chicken Avocado Rice Stack

Juicy honey lime marinated grilled chicken stacked over fluffy jasmine rice with creamy avocado, black beans, corn, and a bright honey lime dressing. A fresh, healthy, and satisfying weeknight dinner ready in 40 minutes.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Bowl, Dinner, Main Course
Cuisine: American, Southwestern
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breasts about 2 large breasts
  • 2 tbsp olive oil for marinade
  • 1/4 cup honey raw honey preferred
  • 2 tbsp fresh lime juice from about 1 large lime, fresh strongly recommended
  • 1 tsp garlic powder
  • 1 tsp cumin
  • salt and pepper to taste
  • 2 cups cooked jasmine rice day-old refrigerated rice preferred for best texture
  • 2 ripe avocados sliced just before serving
  • 1 cup black beans rinsed and drained
  • 1 cup corn kernels fresh or frozen
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup olive oil for dressing
  • 2 tbsp fresh lime juice for dressing
  • 1 tbsp honey for dressing
  • 1 tsp Dijon mustard smooth Dijon for best emulsification

Equipment

  • Grill or grill pan
  • Medium mixing bowl
  • Shallow dish for marinating
  • Small jar with lid
  • Meat thermometer
  • Cutting board and sharp knife

Method
 

  1. In a medium bowl, whisk together 2 tablespoons olive oil, 1/4 cup honey, 2 tablespoons lime juice, garlic powder, cumin, salt, and pepper. Divide in half. Pour one half over chicken in a shallow dish, turning to coat. Refrigerate the reserved half separately. Cover chicken and refrigerate for 15 to 30 minutes.
  2. Cook jasmine rice according to package directions if not using leftovers. Make dressing by combining 1/4 cup olive oil, 2 tablespoons lime juice, 1 tablespoon honey, Dijon mustard, salt, and pepper in a small jar with a lid. Shake vigorously for 30 seconds until emulsified. Set aside.
  3. Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and let excess drip off. Grill for 6 to 7 minutes per side until internal temperature reaches 165 degrees F. Watch closely in the last 2 minutes as honey can cause burning. Rest 5 minutes on a cutting board then slice into strips.
  4. Divide rice equally among 4 bowls, about 1/2 cup per bowl. Layer each with 1/4 cup black beans, 1/4 cup corn, and several avocado slices sliced fresh just before assembling.
  5. Top with sliced grilled chicken. Drizzle with reserved clean marinade and fresh dressing. Garnish with cilantro and serve immediately while chicken is warm.

Notes

Always divide marinade before adding chicken and keep reserved half untouched for drizzling. Use fresh lime juice for best flavor. Slice avocado only at serving time. If prepping ahead brush avocado with lime juice and press plastic wrap directly to the surface, use within 4 to 6 hours. Store all components separately in airtight containers for up to 3 days. Reheat chicken and rice separately before assembling and serve beans, corn, and dressing cold.