A flavorful, layered dish featuring honey‑lime marinated chicken, creamy avocado, and seasoned jasmine rice, stacked together for a simple yet elegant dinner. This recipe delivers a balance of sweet, zesty, and savory in every bite — and it’s just as fun to build as it is to eat.
Why I Love This Recipe
I like how this recipe takes simple ingredients and transforms them into something that feels restaurant-worthy. The chicken is juicy and slightly sweet with a zing of lime, the avocado topping is creamy with a hint of spice, and the rice holds it all together perfectly. It’s not just tasty—it looks impressive on a plate. I also appreciate how easily I can switch things up depending on what I have on hand or how I’m feeling that day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 boneless skinless chicken breasts
2 tbsp honey
2 tbsp lime juice (about 1 lime)
1 tsp lime zest
1 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
1 cup uncooked jasmine rice
2 cups water
1 ripe avocado, diced
2 tbsp chopped cilantro
1 small jalapeño, seeded and finely chopped (optional)
1/4 cup diced red onion
1/2 tsp cumin
1/4 tsp chili powder
Lime wedges for serving
Directions
I start by whisking together honey, lime juice, lime zest, olive oil, garlic powder, salt, and pepper in a bowl. Then I add the chicken and let it marinate for at least 15 minutes.
While that sits, I rinse the rice under cold water. In a saucepan, I bring the rice and water to a boil, then cover and simmer for about 15 minutes until the water is absorbed. After that, I fluff it with a fork and add a bit of salt.
Next, I heat a skillet over medium and cook the chicken for 5 to 7 minutes on each side until it’s fully cooked. I let it rest for a few minutes before slicing it.
In another bowl, I combine the diced avocado, chopped cilantro, red onion, jalapeño (if I’m using it), cumin, chili powder, and a squeeze of lime juice. I gently toss everything together.
To assemble, I either use a food ring or simply spoon the rice onto the plate in a small mound, followed by the avocado mix, and finally the chicken slices on top.
I finish with a sprinkle of cilantro and lime wedges on the side, and I serve it warm or at room temperature.
Servings and timing
This recipe makes about 2 to 3 servings, perfect for a cozy dinner or an impressive plate for guests. Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Variations
I like using brown rice or cauliflower rice if I’m going for a lighter or low-carb version, though cooking times may vary. If I want extra creaminess, I’ll add a spoonful of Greek yogurt or sour cream on top. Sometimes I even swap the chicken for grilled shrimp or tofu for a different protein twist. This recipe is super adaptable depending on what I’m in the mood for.
Storage/Reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. I recommend storing the components separately if I know I’ll have extra. When reheating, I warm the rice and chicken gently in the microwave or on the stove, and add the avocado mixture fresh so it stays creamy and bright.
FAQs
How long should I marinate the chicken?
I like to marinate it for at least 15 minutes, but if I have more time, letting it sit for up to 2 hours in the fridge really boosts the flavor.
Can I make this ahead of time?
Yes, I often prep the rice and marinate the chicken in advance. I just cook and assemble everything fresh for the best texture and flavor.
What if I don’t have jasmine rice?
No problem—any long-grain rice works, or I sometimes use basmati. Even quinoa or couscous can work as a base.
Is this recipe spicy?
It’s mildly spicy if I include the jalapeño. If I want it completely mild, I just leave that out.
Can I make this vegetarian?
Definitely. I swap the chicken for grilled tofu, tempeh, or even chickpeas for a vegetarian version that’s still super flavorful.
Conclusion
This honey-lime chicken and avocado rice stack has become one of my go-to dinners when I want something that’s both delicious and visually impressive. I love how fresh, flavorful, and flexible it is—and how easy it is to pull together. Whether I’m making it for myself or sharing it with friends, it always hits the spot.
A flavorful, layered dish featuring honey-lime marinated chicken, creamy avocado, and seasoned jasmine rice, stacked together for a simple yet elegant dinner. This recipe delivers a balance of sweet, zesty, and savory in every bite.
Ingredients
2 boneless skinless chicken breasts
2 tbsp honey
2 tbsp lime juice (about 1 lime)
1 tsp lime zest
1 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
1 cup uncooked jasmine rice
2 cups water
1 ripe avocado, diced
2 tbsp chopped cilantro
1 small jalapeño, seeded and finely chopped (optional)
1/4 cup diced red onion
1/2 tsp cumin
1/4 tsp chili powder
Lime wedges for serving
Instructions
Whisk together honey, lime juice, lime zest, olive oil, garlic powder, salt, and pepper in a bowl. Add the chicken and marinate for at least 15 minutes.
Rinse the jasmine rice under cold water. Bring rice and water to a boil in a saucepan, then reduce heat, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and season with salt.
Heat a skillet over medium heat and cook the chicken for 5–7 minutes on each side or until fully cooked. Let rest, then slice.
In a bowl, combine diced avocado, cilantro, red onion, jalapeño (if using), cumin, chili powder, and a squeeze of lime. Toss gently.
Assemble by layering rice on the plate (using a food ring or spoon), then avocado mix, followed by chicken slices.
Garnish with extra cilantro and lime wedges. Serve warm or at room temperature.
Notes
Marinate the chicken for up to 2 hours for deeper flavor.
Swap white rice with brown or cauliflower rice for a healthier version.
Top with Greek yogurt or sour cream for extra creaminess.
Can be made vegetarian by substituting tofu or chickpeas for chicken.
Store components separately for best texture when reheating.
