Easy Honey Lime Chicken with Avocado Rice Stacks Recipe
This Easy Honey Lime Chicken with Avocado Rice Stacks is a quick, flavorful dinner featuring tender chicken strips marinated in a sweet and tangy honey-lime sauce, cooked to perfection in a skillet, and served atop creamy sliced avocado and steamed jasmine rice molded into elegant stacks. Garnished with fresh cilantro, sesame seeds, and lime wedges, this dish combines vibrant flavors and textures in just 35 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American with Asian influences
Ingredients
Scale
For the Chicken and Marinade
- 2 boneless, skinless chicken breasts, sliced into strips
- 2 Tbsp golden honey
- 2 Tbsp soy sauce (or tamari for gluten-free)
- 2 Tbsp fresh lime juice
- 1 tsp fresh lime zest
- 1 Tbsp olive oil
- Salt and freshly ground black pepper, to taste
For the Rice Stacks and Garnish
- 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
- Make the marinade: In a bowl, whisk together the honey, soy sauce, lime juice, lime zest, olive oil, salt, and black pepper until fully combined.
- Marinate the chicken: Add the chicken strips to the marinade and toss well to coat each piece. Let the chicken marinate for at least 20 minutes to soak up the flavors.
- Cook the chicken: Heat a large skillet over medium-high heat. Arrange the chicken strips in a single layer and cook for 3–4 minutes per side until they are caramelized and cooked through. Cook in batches if needed to avoid overcrowding. Keep cooked chicken warm.
- Mold the rice: Pack the cooked jasmine rice tightly into a ramekin, small bowl, or measuring cup. Invert it onto a plate to release a neat cylinder-shaped rice stack. Top each stack with slices of ripe avocado.
- Assemble and serve: Pile the warm honey-lime chicken strips over the avocado rice stacks. Drizzle any pan juices from the skillet over the top. Garnish with freshly chopped cilantro or chives, sprinkle with toasted sesame seeds if using, and serve immediately with fresh lime wedges on the side.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (75°C).
- You can substitute jasmine rice with basmati or long-grain rice if preferred.
- Leftover chicken and rice stacks can be refrigerated for up to 2 days but are best served fresh.
- Optional toasted sesame seeds add a nice nutty crunch and extra flavor.
Keywords: Honey Lime Chicken, Avocado Rice Stacks, Quick Dinner, Skillet Chicken, Jasmine Rice, Easy Chicken Recipe, Healthy Chicken Dinner
