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Honey Lime Chicken: Easy Dinner Recipe with Avocado Rice

Honey Lime Chicken & Avocado Rice Stack

A bright, fresh, and flavorful layered meal featuring juicy honey-lime grilled chicken over fluffy jasmine rice, topped with a creamy avocado-cilantro salsa.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 stacks
Course: Dinner, Lunch
Cuisine: American, Mexican-Inspired
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts
  • ¼ cup honey
  • 2 limes, juiced
  • 1 lime, zested
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • Salt and pepper, to taste
  • 1 cup jasmine rice
  • 2 cups chicken broth
  • 1 avocado, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh cilantro, chopped
  • 1 tbsp olive oil
  • Lime wedges, for serving

Method
 

  1. In a mixing bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper to create a marinade.
  2. Place chicken breasts into a resealable bag or shallow dish and pour marinade over top. Refrigerate 30 minutes to 2 hours.
  3. Rinse jasmine rice until water runs clear. Bring chicken broth to a boil, add rice, cover, and simmer 15 minutes or until tender.
  4. Preheat grill or grill pan over medium-high heat. Remove chicken from marinade and let excess drip off.
  5. Grill chicken 6–7 minutes per side, or until internal temperature reaches 165°F (75°C). Rest for 5 minutes, then slice.
  6. Combine avocado, red onion, cilantro, and olive oil in a bowl. Toss gently.
  7. Assemble by adding a layer of rice to each serving, topping with sliced chicken, then spooning the avocado mixture over top.
  8. Serve with lime wedges and extra cilantro if desired.

Notes

For extra flavor, reserve 2 tablespoons of marinade before adding raw chicken and drizzle it (cooked separately) over the finished dish.