Ingredients
Scale
- 2 tbsp honey
- Juice and zest of 1 lime
- 1 tbsp olive oil
- 1 lb boneless skinless chicken, cubed
- 1 garlic clove, minced
- Salt & pepper, to taste
- 2 cups cooked rice (white or brown)
- 1 tbsp lime juice
- 1 tbsp chopped cilantro (optional)
- Salt, to taste
- 1–2 ripe avocados, mashed
- Juice of ½ lime
- Salt & pepper, to taste
Instructions
- Mix honey, lime juice + zest, olive oil, garlic, salt & pepper. Marinate cubed chicken at least 15–30 min.
- Heat skillet over medium‑high, cook chicken ~6–8 min until 165°F internal. Rest.
- Fluff rice; stir in lime juice, salt, cilantro if using. Keep warm.
- Mash avocado with lime juice, salt & pepper until creamy‑chunky.
- Use ring mold or ramekin: layer rice, avocado, then chicken. Press gently and lift mold. Garnish if desired.
Notes
- Don’t overcook chicken—use thermometer for best results.
- Assemble stacks right before serving to avoid avocado browning.
- Marinate chicken longer (up to overnight) for deeper flavor.
- Cook rice ahead of time and reheat with a splash of water to keep it fluffy.
- Prep Time: 15 minutes (plus marinating)
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan‑searing and assembly
- Cuisine: Fusion / Mexican‑inspired
- Diet: Low Fat
Nutrition
- Serving Size: 1 stack
- Calories: ~550 kcal
- Sugar: ~15 g
- Sodium: ~400 mg
- Fat: ~25 g
- Saturated Fat: ~4 g
- Unsaturated Fat: ~21 g
- Trans Fat: 0 g
- Carbohydrates: ~50 g
- Fiber: ~8 g
- Protein: ~35 g
- Cholesterol: ~70 mg