What’s the best rice to use in a Honey Lime Chicken Avocado Rice Stack?

You can use white rice, brown rice, or even cauliflower rice if you’re aiming for a lighter base. Brown rice adds a pleasantly nutty flavor and a bit more fiber, while cauliflower rice keeps things low-carb but still gives you the fluffy layer you need for stacking.

Can you prepare the Honey Lime Chicken Avocado Rice Stack ahead of time?

Absolutely. You can marinate the chicken and cook the rice up to a day ahead, storing them in separate containers. Then just assemble right before serving so your avocado stays fresh and the stack keeps its shape.

How do I keep the avocado layer from turning brown?

To slow browning, toss your diced or lightly mashed avocado with a little lime juice and salt just before assembling the dish. Also, keep the avocado layer chilled until ready to plate—and assemble the stack right before eating for best results.

Is it safe to freeze leftovers of the Honey Lime Chicken Avocado Rice Stack?

Freezing isn’t recommended for this dish. The avocado layer will turn mushy and the rice layer can get soggy once thawed. You’re better off reheating the chicken and rice fresh, then adding freshly prepared avocado just before eating.

Honey Lime Chicken Avocado Rice Stack

Description

A bright and flavorful layered dish featuring honey-lime glazed chicken, creamy avocado, and lime-infused rice stacked for a fresh, satisfying meal.

Ingredients

Scale

1 1/2 lbs chicken breasts, boneless and skinless
3 tablespoons honey
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked white or brown rice
1 tablespoon lime juice (for rice)
1 tablespoon chopped cilantro
1/4 teaspoon salt (for rice)
2 medium avocados, diced or lightly mashed
1 teaspoon lime juice (for avocado)
Pinch of salt (for avocado)
Chopped cilantro for garnish
Lime wedges

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Instructions

Mix honey, lime juice, lime zest, olive oil, garlic, salt, and pepper in a bowl and coat chicken in marinade.
Heat a skillet over medium heat and sear chicken until golden and cooked through; slice after resting.
Stir lime juice and cilantro into warm cooked rice and set aside.
Gently mix avocado with lime juice and salt to keep texture chunky.
Use a ring mold to layer rice, avocado, and sliced honey-lime chicken.
Lift the mold carefully and garnish with cilantro and lime.

Notes

Marinate chicken longer for deeper flavor.
Add avocado right before serving to avoid browning.
Assemble stacks just before serving for best shape.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 stack
Calories: 520
Sugar: 12
Sodium: 420
Fat: 18
Saturated Fat: 3
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 45
Fiber: 5
Protein: 38
Cholesterol: 115