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A layered stack of cilantro lime rice, fresh avocado salsa, and glazed honey lime chicken on a white plate.

Honey Lime Chicken Avocado Rice Stack

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 485 kcal

Ingredients
  

  • 1 lb boneless skinless chicken breast, diced into 0.5-inch cubes
  • 2 tbsp hone y
  • 0.25 cup fresh lime juice, divided
  • 1 tbsp low -sodium soy sauce
  • 2 cloves garlic , minced
  • 1.5 cups jasmine rice, cooked and warm
  • 0.25 cup fresh cilantro, finely chopped
  • 2 large ripe avocados, diced
  • 0.25 cup red onion, finely minced
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp kosher salt

Instructions
 

  • In a medium mixing bowl, whisk together honey, 2 tablespoons of lime juice, soy sauce, and minced garlic.
  • Add diced chicken to the marinade and refrigerate for 15 minutes.
  • In a separate bowl, combine the cooked jasmine rice with 1 tablespoon of lime juice and 2 tablespoons of chopped cilantro. Mix until evenly distributed.
  • In a third bowl, gently fold together diced avocado, red onion, remaining lime juice, and salt.
  • Heat olive oil in a non-stick skillet over medium-high heat. Add chicken and marinade, sautéing for 6 to 8 minutes until the sauce reduces to a glaze and the internal temperature reaches 165°F (74°C).
  • Place a 3-inch round food mold or ring in the center of a serving plate.
  • Pack 0.75 cup of the cilantro lime rice into the bottom of the mold, pressing firmly with a spoon to create a stable base.
  • Add a layer of the avocado mixture over the rice, pressing gently to level.
  • Top with a layer of the glazed honey lime chicken.
  • Carefully lift the mold upward to reveal the stack. Repeat for the remaining portions and serve immediately.