Description
This Honey Lime Chicken Stack is a delicious blend of flavors, featuring marinated chicken, jasmine rice, and fresh avocado.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs
- 1 pound cubed beef sirloin or flank steak (optional)
- 1 pound shrimp (optional)
- 1/2 cup honey
- 1/4 cup fresh lime juice
- 1–2 teaspoons lime zest
- 2 cloves minced garlic
- 1 teaspoon grated fresh ginger
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon olive oil or avocado oil
- 2 cups jasmine or basmati rice
- 1 ripe avocado
- 1/4 cup fresh chopped cilantro
Instructions
- Prepare the Honey Lime Sauce: In a medium bowl, combine the honey, the juice of one lime, 1-2 teaspoons of lime zest, 2 cloves of minced garlic, 1 teaspoon of grated fresh ginger, and 1 tablespoon of soy sauce (or tamari). Whisk to ensure everything is thoroughly combined.
- Marinate and Cook the Chicken: Cut the chicken into 1-inch cubes. Toss the cubed protein with about half of the honey-lime sauce in a shallow dish or zip-top bag and let it marinate for at least 15-20 minutes at room temperature, or up to an hour in the refrigerator. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken, cooking for 4-6 minutes until golden brown and cooked through. Remove from skillet and set aside.
- Finish the Sauce: Pour the remaining half of the honey-lime sauce into the same skillet and bring to a gentle simmer over medium heat. Let it bubble for 1-2 minutes until it slightly thickens into a glossy glaze. Return the cooked chicken to the skillet and toss to coat completely in the sauce.
- Cook the Rice: Prepare the rice according to package directions. Once cooked and fluffy, stir in a teaspoon of lime zest and a handful of fresh chopped cilantro for extra flavor.
- Prepare the Avocado: Just before assembly, slice or dice the ripe avocado and toss it lightly with a squeeze of fresh lime juice to prevent browning.
- Assemble the Stacks: Use a round food ring mold to create beautiful stacks. Spoon a layer of rice into the mold, followed by the honey-lime chicken, and top with avocado. Lift the mold to reveal the stack.
- Garnish and Serve: Finish with a sprinkle of fresh chopped cilantro and an extra drizzle of honey-lime glaze. Serve immediately.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Feel free to substitute other proteins or add more vegetables as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: Asian
Nutrition
- Serving Size: 1 stack
- Calories: 540
- Sugar: 20g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg