Honey Lime Chicken & Avocado Rice Stack

Honey lime chicken & avocado rice stack is one of those dishes that looks impressive but is surprisingly simple to make. I layer tender, zesty chicken over fluffy rice with creamy avocado and a hint of citrus—it’s fresh, flavorful, and incredibly satisfying. It’s the kind of meal I turn to when I want something light but still filling, with bold flavors in every bite.

Why You’ll Love This Recipe

I love this recipe because it brings together everything I crave in a single stack: juicy, marinated chicken, fluffy seasoned rice, creamy avocado, and a drizzle of tangy honey-lime sauce. It’s perfect for lunch or dinner and easily adaptable depending on what I have on hand. Whether I plate it fancy or serve it in a bowl, it always tastes like a restaurant-quality meal made right in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade:

• Boneless, skinless chicken breasts or thighs

• Honey

• Fresh lime juice

• Lime zest

• Olive oil

• Garlic, minced

• Salt

• Black pepper

• Chili flakes (optional, for a bit of heat)

For the rice:

• Cooked white or brown rice

• Olive oil or butter

• Salt

• Chopped cilantro or parsley (optional)

• Lime juice

For the avocado layer:

• Ripe avocados, diced or mashed

• Lime juice

• Salt

Optional toppings:

• Fresh cilantro

• Extra lime wedges

• Crumbled queso fresco or feta

• Hot sauce or extra honey drizzle

Directions

1. I start by whisking together the honey, lime juice, zest, olive oil, garlic, salt, pepper, and chili flakes to make the marinade.

2. I pour the marinade over the chicken in a bowl or zip-top bag and let it sit for at least 30 minutes (or overnight if I have time).

3. While the chicken marinates, I cook the rice and season it with a little olive oil or butter, salt, lime juice, and chopped herbs if I’m using them.

4. I heat a skillet or grill pan over medium-high heat and cook the marinated chicken for about 6–7 minutes per side, or until golden and cooked through.

5. I let the chicken rest for a few minutes, then slice it thinly.

6. I mix the avocado with lime juice and a pinch of salt, either keeping it chunky or mashing it for a creamier layer.

7. To assemble, I scoop rice into a bowl or use a round mold to stack the layers—rice on the bottom, avocado in the middle, sliced honey lime chicken on top.

8. I garnish with fresh cilantro, extra lime, or a drizzle of honey or hot sauce.

Servings and timing

This recipe makes about 2–4 servings.
Prep time: 15 minutes
Marinate time: 30 minutes (or more)
Cook time: 15–20 minutes
Total time: About 1 hour (including marination)

Variations

Sometimes I add black beans or corn to the rice for extra texture and color. I’ve also turned this into a burrito bowl by skipping the stack and adding all the layers to a big bowl with shredded lettuce and chopped tomatoes. If I want it spicy, I stir sriracha into the avocado or add jalapeños on top. For a low-carb version, I swap the rice for cauliflower rice or quinoa.

Storage/reheating

I store the chicken and rice in separate containers in the fridge for up to 3 days. The avocado mixture is best fresh, but I sometimes prep it last-minute. To reheat, I warm the rice and chicken in the microwave or skillet, then assemble fresh with the avocado before serving.

FAQs

Can I grill the chicken instead of using a skillet?

Yes, I love grilling it for extra char and flavor. I just make sure the grill is hot and well-oiled to prevent sticking.

What kind of rice works best?

I usually use jasmine or basmati, but brown rice or even quinoa works well too. I like to season it lightly to build more flavor.

Can I make this ahead of time?

Yes, I cook the chicken and rice ahead, then assemble just before eating. I keep the avocado separate and add it fresh.

Is this recipe gluten-free?

It is, as long as I use gluten-free ingredients (like tamari if I decide to add soy sauce). The core recipe is naturally gluten-free.

Can I serve this cold?

Yes, I’ve served it chilled or at room temperature—especially in the summer. It makes a great meal prep option for lunch.

Conclusion

Honey lime chicken & avocado rice stack is one of those fresh, feel-good meals that never gets old. I love how simple the ingredients are, yet they come together into something layered, flavorful, and satisfying. Whether I’m serving it stacked on a plate or tossed in a bowl, it always brings bright, bold flavor to my table.