This Honey Lime Chicken & Avocado Rice Stack is a fresh and flavorful meal prep idea that’s bursting with zesty lime, sweet honey, creamy avocado, and juicy chicken. I love how it layers up beautifully in containers and stays satisfying for days. It’s light yet filling, making it perfect for lunch or dinner throughout the week.
Why You’ll Love This Recipe
I’m a huge fan of meal prep recipes that feel like something I’d order at a restaurant. This one is:
Packed with flavor from the honey lime marinade
Balanced with protein, carbs, and healthy fats
Great for grab-and-go meals during busy weeks
Easy to customize with different toppings or spice levels
Fresh and summery while still hearty enough for a main course
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Honey Lime Chicken:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
3 tablespoons honey
Juice and zest of 2 limes
2 garlic cloves, minced
1 teaspoon chili powder
½ teaspoon cumin
Salt and pepper to taste
For the Avocado Rice Stack:
2 cups cooked jasmine or basmati rice
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
Salt to taste
Toppings & Layers:
1 large avocado, diced
1 cup cherry tomatoes, halved
¼ cup chopped red onion
Optional: crumbled queso fresco or feta cheese, extra cilantro, lime wedges
directions
In a bowl, I whisk together olive oil, honey, lime juice and zest, garlic, chili powder, cumin, salt, and pepper.
I toss the chicken pieces in the marinade and let them sit for at least 20 minutes (or overnight if I have time).
I heat a skillet over medium-high heat and cook the marinated chicken until it’s golden and cooked through, about 6–8 minutes.
While the chicken cooks, I stir lime juice, chopped cilantro, and a pinch of salt into the cooked rice.
To assemble the stack, I layer about ½ cup of cilantro-lime rice into a meal prep container.
Then I add cooked honey lime chicken, followed by diced avocado, cherry tomatoes, and chopped red onion.
If I’m feeling fancy, I sprinkle on a little cheese or fresh cilantro on top before sealing the container.
Servings and timing
This recipe makes 4 servings.
Prep time: 15 minutes Cook time: 10 minutes Marinate time: 20 minutes (or more for deeper flavor) Total time: About 45 minutes
Variations
I like switching things up from time to time:
Swap the chicken for shrimp or tofu for a pescatarian or vegetarian version.
Add a layer of black beans or corn for extra fiber.
Make it spicy by adding jalapeños or extra chili powder.
Use quinoa or cauliflower rice instead of jasmine rice for a lower-carb base.
storage/reheating
I store each stack in an airtight container in the fridge for up to 4 days. To keep the avocado fresh, I either add it the day I eat it or toss it in extra lime juice before storing.
To reheat, I remove any cold toppings (like avocado or tomatoes), warm the rice and chicken in the microwave for about 1–2 minutes, then top it again with the fresh ingredients.
FAQs
How can I keep the avocado from browning in meal prep?
I usually toss the avocado in lime juice before adding it to the container. The acidity helps slow down the browning. Alternatively, I prep everything else and add the avocado fresh on the day I eat it.
Can I freeze the honey lime chicken?
Yes, the cooked chicken freezes well. I store it in freezer-safe bags or containers for up to 2 months. I don’t recommend freezing the rice with avocado, though — those are better fresh.
What kind of rice works best for this recipe?
I like using jasmine or basmati rice because of their light, fluffy texture. Brown rice or even quinoa also work well if I want a whole grain option.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free. Just make sure any cheese or store-bought spice mixes don’t contain hidden gluten.
Can I grill the chicken instead of pan-cooking it?
Absolutely! I sometimes thread the marinated chicken onto skewers and grill it for a smoky, summery twist. Just cook until the chicken reaches 165°F internally.
Conclusion
This Honey Lime Chicken & Avocado Rice Stack checks all my boxes for a quick, delicious, and energizing meal prep. It’s zesty, sweet, savory, and loaded with good-for-me ingredients. I always look forward to lunchtime when I’ve got one of these waiting in the fridge.
This Honey Lime Chicken & Avocado Rice Stack is a fresh, flavorful meal prep dish featuring juicy chicken marinated in a zesty honey-lime sauce, layered over cilantro-lime rice and topped with creamy avocado and veggies. Ideal for a healthy lunch or dinner throughout the week.
Ingredients
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
3 tablespoons honey
Juice and zest of 2 limes
2 garlic cloves, minced
1 teaspoon chili powder
½ teaspoon cumin
Salt and pepper to taste
2 cups cooked jasmine or basmati rice
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
Salt to taste
1 large avocado, diced
1 cup cherry tomatoes, halved
¼ cup chopped red onion
Optional: crumbled queso fresco or feta cheese, extra cilantro, lime wedges
Instructions
Whisk together olive oil, honey, lime juice and zest, garlic, chili powder, cumin, salt, and pepper in a bowl.
Toss chicken pieces in the marinade and let sit for at least 20 minutes or overnight.
Heat a skillet over medium-high heat and cook the marinated chicken for 6–8 minutes until golden and cooked through.
Stir lime juice, chopped cilantro, and salt into the cooked rice.
Layer about ½ cup of cilantro-lime rice into each meal prep container.
Add cooked honey lime chicken on top of the rice.
Top with diced avocado, cherry tomatoes, and chopped red onion.
Optional: sprinkle with cheese or extra cilantro before sealing the container.
Notes
Toss avocado in lime juice to slow browning during storage.
Chicken can be grilled instead of pan-cooked.
For extra fiber, add black beans or corn.
Substitute quinoa or cauliflower rice for a low-carb version.
