Description
A vibrant and flavorful dish that layers tender honey lime chicken, zesty cilantro rice, and a fresh avocado-tomato salsa in a visually stunning stack. Perfect for a light and wholesome meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 cup cooked jasmine or basmati rice
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
- 1 large avocado, diced
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- 1 tablespoon lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a bowl, whisk together olive oil, honey, lime juice, lime zest, garlic, salt, black pepper, cumin, and paprika. Add chicken breasts and coat well. Marinate for at least 30 minutes or up to 2 hours.
- Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken for 4-5 minutes per side or until fully cooked. Let rest and slice.
- In a bowl, combine the cooked rice with salt, garlic powder, lime juice, and chopped cilantro.
- In another bowl, toss together diced avocado, cherry tomatoes, red onion, lime juice, salt, and black pepper.
- To assemble the stack, use a round mold or small bowl. Press a layer of rice at the bottom, followed by the avocado mixture, and top with sliced chicken.
- Remove the mold carefully. Serve immediately, optionally garnished with cilantro and lime wedges.
Notes
- Use leftover grilled chicken for a quick version.
- Chill the avocado mixture if assembling ahead of time to prevent browning.
- Add a dollop of sour cream or a drizzle of hot sauce for extra flavor.
Nutrition
- Serving Size: 1 stack
- Calories: 480
- Sugar: 9g
- Sodium: 980mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg