Description
This Honey Lime Chicken & Avocado Rice Stack is a vibrant and flavorful dinner recipe featuring tender honey-glazed chicken served atop a fresh coriander and lime-infused rice base, layered with creamy avocado slices. Perfect for a restaurant-quality presentation at home, it combines sweet, tangy, and savory flavors with a colorful, layered look that is sure to impress.
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken breasts
- ¼ cup honey
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 2 garlic cloves, minced
- Salt and pepper to taste
- Oil for cooking (such as olive oil or vegetable oil)
For the Rice:
- 1 cup cooked rice (white or brown)
- ¼ cup fresh coriander, chopped
- 1 tablespoon lime juice
- Salt to taste
For the Avocado:
- 2 ripe avocados, sliced
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Season the chicken: Season both sides of the boneless chicken breasts evenly with salt and pepper to enhance the flavor.
- Prepare the glaze: In a small bowl, whisk together honey, fresh lime juice, lime zest, and minced garlic to create a sweet and tangy honey lime glaze.
- Cook the chicken: Heat oil in a large frying pan over medium-high heat. Place the chicken breasts in the pan and cook for 6 to 7 minutes on each side until the chicken is golden brown and cooked through, reaching an internal temperature of 71°C (165°F).
- Glaze the chicken: During the last 2 minutes of cooking, brush the honey lime glaze generously over the chicken, allowing it to caramelize and form a glossy coating. Remove the pan from heat and let the chicken rest for 5 minutes before slicing.
- Prepare the rice: In a bowl, combine the cooked rice with chopped fresh coriander, lime juice, and salt. Mix thoroughly to infuse the rice with bright citrus and herb flavors.
- Prepare the avocado: Slice the ripe avocados and toss gently with lime juice, salt, and pepper to prevent browning and season nicely.
- Assemble the stack: Place a ring mould or a large cookie cutter on a serving plate. Press a layer of the coriander-lime rice firmly into the bottom as the base. Next, layer the sliced avocado over the rice, slightly overlapping the slices to create an attractive pattern.
- Add the chicken topping: Arrange the sliced honey lime chicken on top of the avocado layer. Carefully remove the mould from the stack to keep the layers intact.
- Finish and serve: Drizzle any remaining honey lime glaze around the plate for added flavor and visual appeal. Repeat the stacking process for remaining servings and serve immediately to enjoy the fresh, vibrant flavors.
Notes
- Pound chicken breasts to an even thickness before cooking for uniform doneness.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 71°C (165°F).
- Allow the chicken to rest for 5 minutes after cooking to retain juices before slicing.
- Select ripe avocados that yield gently to pressure for creamy texture.
- Use a ring mould or repurposed tuna tin (with ends removed) for neat, layered presentation.
- Assemble the dish just before serving to maintain freshness and presentation quality.
- Save extra glaze to drizzle around the plate for an elegant finishing touch.
- Brown rice can be used instead of white rice for added fiber and nutrition.
- Quinoa is a great alternative base if you want a different texture and added protein.
- Prepare components ahead of time and store separately, assembling fresh at serving time for best results.
