This Honey Lime Chicken Avocado Rice Stack combines sweet citrus chicken, creamy avocado, and fluffy cilantro rice in one stunning dish.
I first recreated this beautiful presentation after seeing stacked rice bowls at a local restaurant, and I knew the combination of tangy honey lime marinade with rich avocado would be perfect for a weeknight dinner that feels special. The bright citrus flavors wake up your palate while the avocado adds silky richness. My family requests this one regularly, which tells me everything I need to know.
Table of Contents
Ingredients for Honey Lime Chicken & Avocado Rice Stack
I always marinate my chicken for at least 30 minutes to let those flavors penetrate the meat, though you can go up to 2 hours if you have the time. The combination of honey and fresh lime creates this perfect sweet-tart balance that transforms ordinary chicken into something memorable. My go-to trick is using both lime juice and zest because it gives you the bright acidity plus those aromatic oils from the peel. Note that you’ll need about 4-5 fresh limes total for this recipe.
For the Chicken
- 4 boneless, skinless chicken breasts
- ¼ cup honey (I recommend raw honey for deeper flavor)
- ¼ cup fresh lime juice (from about 2-3 limes)
- 2 tablespoons lime zest
- 3 tablespoons olive oil
- 3 cloves garlic, minced (fresh is always best)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin (pro tip: toast it briefly in a dry pan for richer flavor)
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Avocado Rice
- 2/3 cup uncooked jasmine or basmati rice (yields 2 cups cooked)
- 2 ripe avocados, diced (I press gently to check for slight give when ripe)
- 2 tablespoons fresh lime juice (from about 1-2 limes)
- ¼ cup fresh cilantro, chopped (in my experience, fresh makes all the difference)
- Salt and black pepper to taste
For Garnish
- Fresh cilantro leaves
- Lime wedges
- Optional: sliced jalapeños, crumbled feta cheese, halved cherry tomatoes
Step-by-Step Instructions
I recommend preparing your marinade first so the chicken has maximum time to absorb all those delicious flavors while you prep the other components.
Step 1: Whisk together honey, lime juice, lime zest, olive oil, minced garlic, chili powder, cumin, paprika, salt, and black pepper in a small bowl until fully combined. Place chicken breasts in a resealable bag or shallow dish, pour marinade over them, and turn to coat completely. Seal and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor.
Step 2: While the chicken marinates, cook 2/3 cup uncooked rice with 1 cup water (use a 1:1.5 rice to water ratio for fluffier texture) according to package directions, about 15-18 minutes. Once cooked, fluff with a fork and let cool slightly until just warm. Gently fold in chopped cilantro, salt, and pepper. The rice should be fluffy with separate grains, not clumped together.
Step 3: Toss diced avocado with 2 tablespoons lime juice in a small bowl to prevent browning. This acid barrier is crucial if you’re prepping components ahead, as it keeps the avocado looking fresh and vibrant green.
Step 4: Preheat your grill or grill pan to medium-high heat. Remove chicken from marinade, letting excess drip off, and grill for 5-7 minutes per side until the internal temperature reaches 165°F (use a meat thermometer for accuracy). You should see beautiful grill marks and slight caramelization from the honey. If your chicken seems dry after cooking, it likely went past 165°F, so watch that temperature carefully.
Step 5: Let chicken rest for 5 minutes before slicing into strips. This resting period keeps the juices inside the meat instead of running onto your cutting board.
Step 6: To create the stack, place a 3-4 inch ring mold or ramekin on your serving plate. Press a generous layer of cilantro rice into the bottom (about 1/2 cup), add a layer of diced avocado (about 1/4 cup), then top with sliced chicken strips. Each stack should be about 3-4 inches tall with visible layers. Carefully lift the mold straight up to reveal your beautiful presentation. If rice sticks to the mold, run a knife around the inside edge first. Garnish with fresh cilantro, lime wedges, and any optional toppings you love.
Perfect Pairings for Honey Lime Chicken & Avocado Rice Stack
This vibrant dish pairs beautifully with sides that complement its fresh, zesty flavors without overpowering them.
Black Bean Salad: The earthy richness of black beans balances the bright citrus notes while adding protein and fiber to create a complete, satisfying meal. Toss with corn, diced peppers, and a simple lime vinaigrette for a cohesive flavor profile.
Grilled Corn with Chili Lime Butter: Sweet charred corn echoes the honey in the marinade while the lime butter ties everything together. This side adds a smoky element that contrasts nicely with the fresh avocado.
Simple Mixed Greens: Crisp lettuce dressed lightly with cilantro lime vinaigrette adds refreshing crunch that contrasts beautifully with the creamy avocado and tender chicken. Keep the dressing light so it doesn’t compete with the main dish.
Roasted Sweet Potato Wedges: These bring subtle sweetness that pairs wonderfully with the tangy lime while adding satisfying heartiness. Similar to the turkey apple chili pairing concept, sweet potatoes balance savory proteins beautifully.
Tortilla Chips with Fresh Salsa: This casual side turns dinner into a fun, interactive meal and lets you scoop up every last bit of that delicious rice and avocado. Perfect for family-style serving.
Make-Ahead and Storage Solutions
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. The chicken and rice keep beautifully, though I recommend dicing fresh avocado when you’re ready to serve since it can brown even with lime juice protection.
To reheat, warm the chicken gently in a skillet over medium heat with a splash of water or chicken broth to keep it moist. The rice can be microwaved for 1-2 minutes or warmed in a pan with a tiny bit of oil. Pro tip: add a tablespoon of water to the rice before reheating to restore moisture and prevent dryness.
This dish is incredibly versatile beyond the stacked presentation. You can deconstruct it into a casual bowl format, use the components in soft tacos or wraps, or serve it over a bed of greens for a completely different meal the next day. The honey lime chicken also works wonderfully in meal prep containers, similar to how I prep sticky chicken bowls for the week.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs work beautifully and stay even more tender and juicy. Adjust cooking time to 6-8 minutes per side and ensure they reach an internal temperature of 165°F.
What if I don’t have a ring mold for stacking?
No problem at all! Use a clean, empty tuna can with both ends removed, a ramekin, or even a wide-mouth mason jar ring. You can also skip the stacking entirely and serve it as a deconstructed bowl, which is just as delicious.
How can I make this meal prep friendly?
Marinate and grill all the chicken at once on your prep day, cook a large batch of rice, and store them separately in airtight containers. Dice fresh avocado each day right before assembling to keep it looking and tasting its best.
Honey Lime Chicken & Avocado Rice Stack
Ingredients
Equipment
Method
- Whisk together honey, lime juice, lime zest, olive oil, minced garlic, chili powder, cumin, paprika, salt, and black pepper in a small bowl until fully combined. Place chicken breasts in a resealable bag or shallow dish, pour marinade over them, and turn to coat completely. Seal and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor.
- While the chicken marinates, cook 2/3 cup uncooked rice with 1 cup water according to package directions, about 15-18 minutes. Once cooked, fluff with a fork and let cool slightly until just warm. Gently fold in chopped cilantro, salt, and pepper. The rice should be fluffy with separate grains, not clumped together.
- Toss diced avocado with 2 tablespoons lime juice in a small bowl to prevent browning. This acid barrier is crucial if you’re prepping components ahead, as it keeps the avocado looking fresh and vibrant green.
- Preheat your grill or grill pan to medium-high heat. Remove chicken from marinade, letting excess drip off, and grill for 5-7 minutes per side until the internal temperature reaches 165°F. You should see beautiful grill marks and slight caramelization from the honey.
- Let chicken rest for 5 minutes before slicing into strips. This resting period keeps the juices inside the meat.
- To create the stack, place a 3-4 inch ring mold or ramekin on your serving plate. Press a generous layer of cilantro rice into the bottom (about 1/2 cup), add a layer of diced avocado (about 1/4 cup), then top with sliced chicken strips. Each stack should be about 3-4 inches tall with visible layers. Carefully lift the mold straight up. If rice sticks, run a knife around the inside edge first. Garnish with fresh cilantro, lime wedges, and any optional toppings.
