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Honey Lime Chicken Avocado Rice Stack

Honey lime chicken avocado rice stack on a white plate topped with fresh cilantro and lime dressing
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A stunning, protein-packed layered meal with honey lime glazed chicken, creamy avocado, black beans, corn, and fresh vegetables stacked over seasoned rice.

Ingredients

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  • 1 lb boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 3 tablespoons honey
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon lime zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked short-grain rice, white or brown
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels, fresh, frozen, or canned
  • 1 red bell pepper, diced small
  • 1/2 red onion, diced small
  • 2 avocados, sliced just before serving
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup olive oil (for dressing)
  • 3 tablespoons fresh lime juice (for dressing)
  • 1 tablespoon honey (for dressing)
  • 1 teaspoon lime zest (for dressing)
  • Salt and pepper to taste (for dressing)

Instructions

  1. Whisk together honey, fresh lime juice, minced garlic, lime zest, salt, and black pepper to make the marinade.
  2. Place chicken breasts in a shallow dish, pour half the marinade over them, and turn to coat. Reserve remaining marinade. Marinate for 30 minutes at room temperature or up to 4 hours refrigerated.
  3. While chicken marinates, dice bell pepper and onion, rinse beans, and cook or warm rice. Toast dry rice in a little olive oil before adding water for extra flavor.
  4. Whisk together all lime dressing ingredients in a small bowl. Set aside.
  5. Heat olive oil in a skillet over medium-high heat. Cook marinated chicken 6 to 7 minutes per side until golden brown and internal temperature reaches 165 degrees F.
  6. Brush reserved marinade onto chicken in the last 2 minutes of cooking. Watch heat carefully as honey can scorch.
  7. Rest chicken on a cutting board for 5 minutes, then slice thin against the grain.
  8. Slice avocados just before assembly.
  9. Place ring mold on a plate. Press in a firm layer of rice, then layer black beans, corn, bell pepper, and red onion, pressing each layer gently. Top with sliced chicken and avocado.
  10. Lift ring mold straight up. Drizzle with lime dressing and garnish with fresh cilantro. Serve immediately.

Notes

  • Short-grain rice holds the stack shape better than long-grain. Toast it first in olive oil for extra depth of flavor.
  • Always slice avocado right before serving. Do not pre-assemble stacks or store them built.
  • No ring mold? Use a clean empty tin can with both ends removed, or skip the mold and serve as a layered bowl.
  • If chicken comes out dry, it was likely overcooked or sliced too soon. Use a meat thermometer and rest the full 5 minutes before cutting.

Nutrition

Find it online: https://www.benefitiany.com/easy-honey-lime-chicken-avocado-rice-stack/