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Honey Lime Chicken Avocado Rice Stack

Honey Lime Chicken Avocado Rice Stack
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Restaurant-quality presentation featuring tender honey-glazed chicken stacked with creamy avocado and zesty coriander rice. Ready in about 40 minutes with impressive tower presentation.

Ingredients

Scale
  • For the chicken:
  • 1 lb boneless skinless chicken breasts (2 medium breasts, about 5–6 oz each)
  • 1/4 cup honey
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • 1 tablespoon oil for cooking
  • For the rice:
  • 2 cups cooked rice (white or brown, measured after cooking)
  • 1/4 cup fresh coriander (cilantro), chopped
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt, or to taste
  • For the avocado:
  • 2 ripe avocados, sliced
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste

Instructions

  1. Place chicken breasts between plastic wrap. Pound to even 3/4-inch thickness using a meat mallet. Season both sides with salt and pepper.
  2. In a small bowl, whisk together honey, 2 tablespoons lime juice, lime zest, and minced garlic. Set aside half for later use.
  3. Heat 1 tablespoon oil in a large frying pan over medium heat. Cook chicken for 7-8 minutes per side until golden and internal temperature reaches 165°F.
  4. During the last 2-3 minutes, brush half the honey lime glaze over chicken, letting it caramelize. Remove from heat and rest for 5 minutes, then slice into strips.
  5. Combine 2 cups cooked rice with chopped coriander and 1 tablespoon lime juice. Season with 1/4 teaspoon salt and mix well until fragrant.
  6. Slice avocados and gently toss with 1 tablespoon lime juice, salt, and pepper to prevent browning.
  7. Place ring mould (3-4 inches diameter) on serving plate. Press 1/2 cup coriander rice mixture firmly into bottom as base layer.
  8. Layer 1/2 sliced avocado over rice, slightly overlapping slices in circular pattern to cover rice completely.
  9. Arrange sliced chicken (one breast) on top in fan or stacked pattern. Carefully remove mould by lifting straight up.
  10. Drizzle reserved glaze around plate. Garnish with extra coriander if desired. Repeat for remaining servings. Serve immediately while warm.

Notes

  • Pound chicken to even thickness for uniform cooking and juicy results throughout.
  • Use fresh lime juice for best flavor. Bottled juice lacks the bright, fresh taste.
  • Ring mould creates professional presentation. A clean tuna tin with ends removed works perfectly.
  • This recipe makes 2 large or 4 smaller stacks depending on portion size preferences.
  • Components can be prepared ahead and stored separately. Assemble fresh just before serving for best presentation.

Nutrition

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