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Welcome to a culinary adventure that beautifully blends vibrant flavors with wholesome ingredients: the Honey Lime Chicken & Avocado Rice Stack. This dish is more than just a meal; it’s a delightful medley that celebrates the freshness of ingredients and the art of presentation. With layers of succulent marinated chicken, creamy avocado, and fluffy jasmine rice, it promises to be a feast for both the eyes and the palate.

Honey Lime Chicken & Avocado Rice Stack

Elevate your dinner with this Honey Lime Chicken & Avocado Rice Stack! This vibrant dish features marinated chicken grilled to perfection, layered over a refreshing mix of jasmine rice, creamy avocado, sweet corn, and tangy cherry tomatoes. Perfect for a family meal or a dinner party, it’s as delicious as it is beautiful. Serve it with fresh lime wedges and enjoy the burst of flavors. Try this scrumptious recipe for a delightful evening!
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Ingredients
  

2 boneless, skinless chicken breasts

3 tablespoons honey

2 tablespoons fresh lime juice

1 tablespoon soy sauce

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

1 cup uncooked jasmine rice

1 ripe avocado, diced

1 small red onion, finely chopped

1 cup cherry tomatoes, halved

1 cup corn (canned or frozen)

2 tablespoons fresh cilantro, chopped

1 lime, cut into wedges for garnish

Olive oil for cooking

Instructions
 

Marinate the Chicken: In a bowl, mix together honey, lime juice, soy sauce, garlic powder, paprika, salt, and pepper. Add the chicken breasts, coating them well. Cover and marinate in the refrigerator for at least 30 minutes.

    Cook the Rice: Rinse the jasmine rice under cold water. In a medium pot, add 1 cup of rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes, then fluff with a fork.

      Prepare the Avocado Rice Mixture: In a large bowl, mix the cooked rice with diced avocado, red onion, cherry tomatoes, corn, cilantro, and a squeeze of lime juice. Season with salt and pepper to taste. Set aside.

        Cook the Chicken: Heat a drizzle of olive oil in a skillet over medium heat. Remove chicken from marinade and cook for about 6-7 minutes on each side, or until cooked through and golden brown on the outside. Let it rest for a few minutes before slicing.

          Assemble the Stack: Using a ring mold or a small bowl turned upside down, layer the rice-avocado mixture first. Then, place sliced chicken on top. If desired, repeat the layering for a taller stack.

            Serve: Carefully lift the mold off each stack and place it on individual plates. Garnish with lime wedges and extra cilantro, if desired. Enjoy your delicious creation!

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4