Stacked Rice with Chicken
A delightful combination of sweet honey-lime chicken, creamy avocado, and fluffy rice, perfect for a quick weeknight dinner.
Ingredients
For the marinade and chicken
- 2 breasts chicken breasts, boneless and skinless
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 lime, juiced
For the dish assembly
- 2 cups cooked rice Use white or brown rice according to preference.
- 1 avocado, diced
- Fresh cilantro, for garnish
Instructions
Preparation
- In a bowl, combine honey, lime juice, olive oil, garlic powder, onion powder, salt, and pepper. Mix well to create a marinade.
- Add the chicken breasts, making sure they are well coated. Let them marinate for at least 30 minutes.
Cooking
- Heat a skillet over medium heat. Add the marinated chicken breasts and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- Remove from heat and let them rest for a few minutes before slicing.
Assembling the dish
- In a serving dish, layer the cooked rice on the bottom.
- Place the sliced chicken on top of the rice.
- Then, add the diced avocado over the chicken.
Garnishing and Serving
- Finish the dish with a sprinkle of fresh cilantro. Optionally, drizzle some extra lime juice or honey if desired. Serve immediately.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Separate the avocado if you don’t plan to eat it all at once, as it can brown quickly.