Last Tuesday, I threw together this Honey Lime Chicken & Avocado Rice Stack when my sister texted that she was dropping by for dinner in an hour. I had chicken thawing, some limes rolling around in the fridge, and half an avocado I needed to use up. What started as a “let me see what I can make” moment turned into one of those recipes I now make at least twice a month. My sister actually asked if I’d stolen it from a restaurant menu.
The beauty of this dish lies in its simplicity. You marinate chicken in a sweet-tangy honey lime mixture, grill it until you get those gorgeous char marks, and stack everything over rice that has been cooked in broth for extra flavor. The creamy avocado topping adds richness without heaviness. It looks fancy enough for company but comes together so easily that it works for rushed weeknights. Plus, the whole thing clocks in at around 450 calories per serving, which feels like a win.
Ingredients for Honey Lime Chicken & Avocado Rice Stack
- 2 boneless, skinless chicken breasts
- 1/4 cup honey
- Juice of 2 fresh limes (about 1/4 cup)
- Zest of 1 lime
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 1 cup jasmine rice, rinsed
- 2 cups chicken broth
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- Extra lime wedges for serving
How to Make This Recipe
Start by whisking together your honey, lime juice, lime zest, minced garlic, cumin, salt, and pepper in a bowl. The honey can be stubborn about mixing, so give it a good whisk until everything looks glossy. Place your chicken breasts in a shallow dish or zip-top bag and pour the marinade over them. Make sure every inch gets coated. Pop it in the fridge for at least 30 minutes, though I have let mine sit for up to 2 hours when I am doing other things around the house.
While the chicken soaks up all that flavor, rinse your jasmine rice under cold water until the water runs clear. This step removes excess starch and keeps your rice from turning gummy. Bring the chicken broth to a boil in a medium saucepan, add the rice, then reduce the heat to low. Cover it tightly and let it simmer for about 15 minutes without peeking. The steam does important work here.
Heat your grill or grill pan to medium-high. Pull the chicken from the marinade and let the excess drip off, but do not wipe it completely clean because those sticky bits will caramelize beautifully. Grill for 6 to 7 minutes per side. You are looking for an internal temperature of 165 degrees F and some nice char marks. The honey can burn if your heat is too high, so watch it during the last couple minutes. Once done, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
Mix your diced avocado, red onion, cilantro, and olive oil in a bowl. Be gentle so the avocado stays in chunks rather than turning to mush. Taste it and add a pinch of salt if needed. This fresh topping is what takes the dish from good to memorable.
Pro Tips for Success
- Do not marinate longer than 2 hours or the lime acid can make the chicken texture weird
- Use a meat thermometer to avoid dry chicken
- Let the rice sit covered for 5 minutes after cooking, then fluff with a fork
- Slice chicken on a slight diagonal for prettier presentation
- Toast your cumin in a dry pan for 30 seconds before adding to the marinade for deeper flavor
Delicious Variations
Swap the chicken for shrimp if you want something lighter. Marinate for only 15 minutes and grill for 2 to 3 minutes per side. You can also use chicken thighs instead of breasts for juicier, more forgiving meat. Try brown rice for a nuttier flavor, though you will need to adjust your liquid to 2.5 cups and cook for about 45 minutes. Add black beans between the rice and chicken layer for extra protein and fiber.
Troubleshooting Common Issues
- If your chicken is burning on the outside but raw inside, your heat is too high. Move it to a cooler part of the grill.
- Rice turned out mushy? You probably lifted the lid too many times or used too much liquid.
- Avocado browning too fast? Squeeze extra lime juice over it and press plastic wrap directly on the surface.
- Marinade tastes too sweet? Add an extra squeeze of lime to balance it out.
Smart Ingredient Substitutions
No jasmine rice? Basmati works great and has a similar aromatic quality. Regular long-grain white rice is fine too. If you hate cilantro because it tastes like soap to you (genetics are weird), use fresh parsley or even mint. Swap lime for lemon if that is what you have, though the flavor will be a bit different. You can use vegetable broth instead of chicken broth to keep the rice vegetarian-friendly.
Storage and Serving Suggestions
Store the components separately in airtight containers for up to 2 days. The rice reheats well in the microwave with a splash of water. The chicken can be eaten cold or gently rewarmed. Make the avocado topping fresh whenever possible, as it browns quickly, even with the addition of lime juice. This pairs beautifully with grilled zucchini, bell peppers, or a simple side salad. I like serving it with extra lime wedges and tortilla chips on the side.
Frequently Asked Questions
Can I bake the chicken instead of grilling?
Yes, bake at 425°F for 20 to 25 minutes, or until the internal temperature reaches 165°F. You will not get grill marks, but the flavor will still be excellent.
How do I keep the honey from burning?
Keep your grill at medium-high rather than high heat. Watch the chicken carefully during the last few minutes and move it to a cooler spot if the outside is darkening too quickly.
Can I make this ahead for meal prep?
Absolutely. Marinate the chicken up to a day ahead. Cook everything and store the components separately. Assemble fresh when you are ready to eat for the best texture and flavor.
Is this recipe gluten-free?
Yes, as long as your chicken broth is labeled gluten-free. All the other ingredients are naturally gluten-free.
What if I do not have a grill?
A stovetop grill pan works perfectly. You can also use a regular skillet or bake the chicken as mentioned above. The cooking method is flexible.
Can I use bottled lime juice?
Fresh lime juice tastes significantly better, but bottled will work in a pinch. Just skip the bottled zest since it does not have the same aromatic oils.
How do I know when the rice is done?
All the liquid should be absorbed and the grains should be tender but not mushy. If there is still liquid after 15 minutes, cook uncovered for another minute or two to evaporate it.
Honey Lime Chicken & Avocado Rice Stack
Ingredients
Equipment
Method
- Whisk together honey, lime juice, lime zest, minced garlic, cumin, salt, and pepper in a bowl until glossy and well combined.
- Place chicken breasts in shallow dish or zip-top bag. Pour marinade over chicken, coating completely. Refrigerate for 30 minutes to 2 hours.
- Rinse jasmine rice under cold water until water runs clear. Bring chicken broth to boil in medium saucepan. Add rice, cover, reduce heat to low, and simmer for 15 minutes without lifting lid.
- Remove rice from heat and let sit covered for 5 minutes. Fluff with fork before serving.
- Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, letting excess drip off.
- Grill chicken for 6 to 7 minutes per side until internal temperature reaches 165 degrees F. Watch carefully to prevent honey from burning.
- Transfer chicken to cutting board and rest for 5 minutes before slicing on slight diagonal.
- In bowl, gently combine diced avocado, red onion, cilantro, and olive oil. Mix carefully to keep avocado in chunks.
- To assemble: Place serving of rice on plate. Top with sliced chicken, then spoon avocado mixture over top.
- Serve with lime wedges on the side for extra brightness.
Notes
- Do not marinate longer than 2 hours as lime acid can affect chicken texture
- Use meat thermometer to ensure chicken reaches safe internal temperature of 165 degrees F
- Jasmine rice can be substituted with basmati or long-grain white rice
- Toast cumin in dry pan for 30 seconds before using for enhanced flavor
- Prepare avocado mixture fresh to prevent browning
- Store components separately in airtight containers for up to 2 days
- Chicken thighs can substitute for breasts for juicier results
- Can bake chicken at 425 degrees F for 20-25 minutes if grill is unavailable
