Ingredients
Marinade and Chicken
- 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
Rice
- 2 cups cooked rice (white or brown)
- 1 tbsp lime juice
- 1 tbsp chopped cilantro (optional)
- Salt, to taste
Avocado Layer
- 1–2 ripe avocados, mashed
- Juice of ½ lime
- Salt & pepper, to taste
Instructions
- Marinate Chicken: In a medium bowl, whisk together honey, lime juice and zest, olive oil, garlic, salt, and pepper. Add cubed chicken and toss to coat evenly. Cover and refrigerate to marinate for 15–30 minutes.
- Cook Chicken: Heat a skillet over medium-high heat. Add the marinated chicken and sear undisturbed for 2–3 minutes to develop color. Stir and continue cooking for an additional 6–8 minutes until the internal temperature reaches 165°F. Remove from heat and let the chicken rest.
- Prepare Rice: Fluff the warm cooked rice with a fork. Stir in lime juice, a pinch of salt, and chopped cilantro if using. Keep the rice warm until serving.
- Mash Avocado: In a bowl, mash the avocados with lime juice, salt, and pepper. Mix just until creamy but still with some texture; avoid overmixing.
- Assemble the Stack: Using a ring mold or ramekin on your serving plate, layer the rice at the bottom, followed by the mashed avocado, and then the cooked chicken on top. Press gently to compact the stack, then carefully lift the mold. Serve immediately for best texture and flavor.
Notes
- Make it vegetarian by swapping chicken with sautéed mushrooms or crispy tofu.
- Great for meal prep: layer in jars and store for up to 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
