Dinner

Honey Lime Chicken and Avocado Rice Stack Recipe

ByElara Stone February 25, 2026February 25, 2026

Introduction

This Honey Lime Chicken and Avocado Rice Stack is a fresh and flavorful dish that combines juicy, marinated chicken with creamy avocado-infused rice. Perfect for a quick weeknight dinner or a light weekend meal, it balances sweet, tangy, and savory notes in every bite.

A tall stack of three layers of grilled chicken breasts with a golden-brown char, each layer separated by thick, chunky slices of bright green avocado sprinkled with finely chopped green herbs. The base is a bed of fluffy white rice dotted with herbs, with fresh lime wedges placed around the edges of the white plate. On top of the top chicken layer is a dollop of white sour cream with more fresh green herbs scattered over it. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1/4 cup honey
1/4 cup lime juice (freshly squeezed)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp chili powder
1/2 tsp cumin
Salt and pepper, to taste
1 cup white or brown rice
2 cups water or chicken broth
1 tbsp olive oil
1 ripe avocado, diced
1/4 cup fresh cilantro, chopped
1/2 tsp lime zest
Salt and pepper, to taste
1/2 cup sour cream (optional for topping)
Lime wedges (optional for garnish)

Instructions

Step 1: In a small bowl, whisk together honey, lime juice, olive oil, minced garlic, chili powder, cumin, salt, and pepper. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Step 2: Preheat a grill, grill pan, or skillet over medium-high heat. Remove chicken from marinade and cook for 6-7 minutes per side, until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing into strips.
Step 3: While the chicken cooks, prepare the rice according to package instructions, using water or chicken broth. Once cooked, fluff with a fork and stir in olive oil, diced avocado, chopped cilantro, lime zest, and season with salt and pepper to taste.
Step 4: To assemble, layer avocado rice on the bottom of serving plates. Top with sliced honey lime chicken. Drizzle with sour cream if desired and garnish with lime wedges.

Tips & Variations

For extra zest, add a pinch of cayenne pepper to the marinade for a spicy kick.
Use brown rice for a nuttier flavor and added fiber.
Swap sour cream for Greek yogurt for a tangier, healthier topping.
Try adding diced tomatoes or corn to the avocado rice for more texture and color.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the chicken and avocado rice separate to maintain freshness. Reheat the chicken and rice gently in a skillet or microwave until warmed through. Add fresh avocado after reheating for best texture.

How to Serve

A tall stack of two golden-brown grilled chicken breasts with visible grill marks sit on top of a bed of white rice mixed with small green herbs in a white bowl. Between the two chicken pieces are chunks of green avocado sprinkled with herbs. On top of the upper chicken breast is a dollop of white sour cream, garnished with fresh green cilantro leaves. Around the bottom of the bowl are lime wedges, adding a fresh touch. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can marinate the chicken up to 4 hours in advance and prepare the rice ahead, but it’s best to combine and assemble just before serving to keep the avocado fresh.