Dinner

Easy Honey Lime Chicken with Avocado Rice Stacks Recipe

Bylina moretti January 12, 2026January 12, 2026

Introduction

This Easy Honey Lime Chicken with Avocado Rice Stacks is a fresh and flavorful meal perfect for a quick weeknight dinner. The sweet and tangy marinade pairs beautifully with creamy avocado and fragrant jasmine rice, creating a delightful combination that’s both satisfying and elegant.

The image shows a round stack of food on a white plate sitting on a white marbled surface. The bottom layer is a thick, even layer of white rice, topped with a layer of sliced green avocado arranged neatly in a circle. Above the avocado is a golden-brown patty glazed with a shiny sauce, sprinkled with finely chopped green herbs and small red flakes. A wedge of lime rests on top of the patty, garnished with more green herbs. The dish has a fresh and colorful look, with the sauce pooling slightly around the base. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts (sliced into strips)
2 Tbsp golden honey
2 Tbsp soy sauce (or tamari)
2 Tbsp fresh lime juice
1 tsp fresh lime zest
1 Tbsp olive oil
Salt and freshly ground black pepper (to taste)
2 cups cooked jasmine rice
1–2 ripe avocados, sliced
Fresh lime wedges (for garnish)
2 Tbsp freshly chopped cilantro or chives
1 tsp toasted sesame seeds (optional)

Instructions

Step 1: In a bowl, whisk together honey, soy sauce, lime juice, lime zest, olive oil, salt, and pepper until well combined. Add the chicken strips and toss to coat them evenly. Let the chicken marinate for at least 20 minutes.
Step 2: Heat a large skillet over medium-high heat. Arrange the marinated chicken strips in a single layer and cook for 3–4 minutes per side until caramelized and cooked through. Cook in batches if needed to avoid overcrowding. Keep the cooked chicken warm while you prepare the rice stacks.
Step 3: Pack the cooked jasmine rice tightly into a ramekin, small bowl, or measuring cup. Invert it onto a plate and gently remove the container to reveal a neat rice cylinder. Top the rice with sliced avocado.
Step 4: Pile the warm honey-lime chicken on top of the avocado. Drizzle any pan juices over the top. Garnish with freshly chopped cilantro or chives, toasted sesame seeds if using, and serve with lime wedges on the side for extra zest. Enjoy immediately.

Tips & Variations

Use tamari instead of soy sauce for a gluten-free option.
Swap jasmine rice for brown rice or quinoa for a nuttier flavor and added fiber.
For a spicier kick, add a pinch of red pepper flakes to the marinade.
Serve with a side of steamed vegetables or a fresh salad to round out the meal.

Storage

Store leftover chicken and rice stacks separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a skillet or microwave until warmed through. The avocado is best added fresh when serving to avoid browning.

How to Serve

The image shows a layered dish on a white plate with a white marbled background. The bottom layer is a round mound of white rice with a soft texture. On top of the rice is a thick layer of sliced green avocado pieces arranged evenly in a circular shape. Above the avocado, there is a golden-brown cooked patty that looks crispy on the edges. The patty is covered with a dark, shiny sauce drizzled generously. The dish is garnished with finely chopped green herbs and bits of red chili flakes scattered over the top and around the plate. A wedge of green lime sits on top of the patty for decoration. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness. Adjust cooking time as needed to ensure they are cooked through.

How do I keep the avocado from browning?

To slow browning, squeeze a little lime juice over the avocado slices just before placing them on the rice. Serve promptly for the freshest taste and appearance.