This Honey Lime Chicken & Avocado Rice Stack is proper restaurant-quality food at home – tender caramelized chicken with creamy avocado and zesty rice, all stacked up for impressive presentation!
If you love fresh, vibrant meals like my Halloumi, Pumpkin & Bacon Salad and dishes that look as good as they taste, this honey lime chicken stack is going to become your new favourite for when you want something a bit special!
I created this recipe when I wanted to make a healthy dinner that still felt exciting and restaurant-worthy. The combination of sweet honey glaze, tangy lime, and creamy avocado is absolutely brilliant – each layer brings something different to the table. It looks proper fancy stacked up like this, but honestly, it’s not difficult at all!
What makes this work so well is how all the flavours balance each other. The sweet honey chicken pairs beautifully with the rich avocado, whilst the lime-dressed rice keeps everything fresh and bright. It’s naturally gluten-free, packed with protein and healthy fats, and it photographs gorgeously if you’re into that sort of thing!
Why You’re Going To Love This Recipe
- Restaurant presentation at home – looks absolutely stunning on the plate.
- Ready in 30 minutes – quick enough for weeknights but fancy enough for guests.
- Balanced nutrition – protein, healthy fats, and complex carbs all in one.
- Fresh flavours – that honey-lime combination is addictive!
- Naturally gluten-free – works for various dietary needs.
- Great for meal prep – components keep well separately.
Jump to:
- Why You’re Going To Love This Recipe
- What You Need
- Building The Stack
- Handy Tips
- Questions You Might Have
- More Impressive Dinners
What You Need
Simple ingredients create this stunning dish!
Note: Full measurements and complete instructions are in the recipe card at the bottom.
For the chicken:
- Chicken breasts – 1 pound, boneless and skinless.
- Honey – ¼ cup for that gorgeous sweet glaze.
- Lime juice – 2 tablespoons, freshly squeezed is best.
- Lime zest – 1 teaspoon adds extra zing.
- Garlic – 2 cloves, minced for depth.
- Salt and pepper – to season.
For the rice:
- Cooked rice – 1 cup, white or brown both work.
- Fresh coriander – ¼ cup chopped adds freshness.
- Lime juice – 1 tablespoon keeps it bright.
- Salt – to taste.
For the avocado:
- Ripe avocados – 2, sliced. They should yield slightly to pressure but still hold their shape.
- Lime juice – 1 tablespoon prevents browning.
- Salt and pepper – to season.
Building The Stack
This comes together in three simple components!
Note: Pop down to the recipe card for exact quantities and the complete method.
Make the honey lime chicken
Season your chicken breasts with salt and pepper on both sides. In a small bowl, whisk together the honey, lime juice, lime zest, and minced garlic. Heat a drizzle of oil in a large frying pan over medium-high heat. Cook the chicken for 6-7 minutes per side until golden and cooked through (internal temperature should be 71°C/165°F). In the last 2 minutes, brush the honey lime glaze over the chicken and let it caramelize beautifully. Remove from heat and let it rest for 5 minutes before slicing.
Prepare the rice
In a bowl, combine your cooked rice with chopped coriander and lime juice. Season with salt to taste and mix well. The rice should be bright and fresh-tasting.
Prep the avocado
Slice your avocados and gently toss with lime juice, salt, and pepper. This keeps them from going brown and adds lovely flavour.
Stack it up
Here’s the fun bit! Use a ring mould, large round cookie cutter, or even a clean tuna tin with both ends removed. Place it on your serving plate. Press the seasoned rice mixture into the bottom as your base. Layer the avocado slices over the rice, slightly overlapping them. Top with sliced honey lime chicken, arranging it attractively. Carefully lift off the mould. Drizzle any remaining glaze around the plate for extra impact. Repeat for additional servings.
Handy Tips
Little tricks to make this dish perfect:
- Even chicken thickness – pound breasts to uniform thickness for even cooking.
- Don’t overcook – use a thermometer to check for 71°C/165°F.
- Let chicken rest – those 5 minutes keep it juicy.
- Choose ripe avocados – should yield to gentle pressure but not be mushy.
- Use a mould – creates that professional-looking stack.
- Work quickly – assemble just before serving for best presentation.
- Save extra glaze – drizzle around the plate for extra flavour.
- Brown rice option – adds more fibre and nutrition.
- Try quinoa – works brilliantly instead of rice.
- Make ahead – prepare components separately, assemble fresh.
Questions You Might Have
Can I make this ahead?
You can cook the chicken and prepare the rice up to 2 days ahead, but slice the avocado fresh just before serving to keep it looking gorgeous.
What if I don’t have a ring mould?
You can freeform the stack, though it won’t look quite as neat. A clean tuna tin with both ends removed works brilliantly as a mould!
Can I use chicken thighs instead?
Absolutely! They’ll be even more flavourful and juicy. Just make sure they reach 71°C/165°F internal temperature.
The glaze is too thick – what do I do?
Add a teaspoon of water at a time until it reaches the consistency you want. It should be brushable but not runny.
How do I prevent avocado browning?
The lime juice helps, but if preparing ahead, brush any exposed surfaces with extra lime juice and cover tightly.
Can I use bottled lime juice?
Fresh is definitely best, but bottled will work in a pinch. Use slightly less as it can be more concentrated.
What else can I serve with this?
It’s quite complete on its own, but a simple side salad or some roasted vegetables would be lovely alongside.
More Impressive Dinners
Other stunning dishes perfect for when you want something special:
Honey Lime Chicken & Avocado Rice Stack
Ingredients
For the chicken:
- 1 lb boneless skinless chicken breasts
- ¼ cup honey
- 2 tablespoons lime juice fresh
- 1 teaspoon lime zest
- 2 garlic cloves minced
- Salt and pepper to taste
- Oil for cooking
For the rice:
- 1 cup cooked rice white or brown
- ¼ cup fresh coriander chopped
- 1 tablespoon lime juice
- Salt to taste
For the avocado:
- 2 ripe avocados sliced
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Season chicken breasts with salt and pepper on both sides.
- In a small bowl, whisk together honey, lime juice, lime zest, and minced garlic to make the glaze.
- Heat oil in a large frying pan over medium-high heat. Cook chicken for 6-7 minutes per side until golden and cooked through (internal temp 71°C/165°F).
- During the last 2 minutes, brush the honey lime glaze over the chicken, letting it caramelize. Remove from heat and rest for 5 minutes, then slice.
- In a bowl, combine cooked rice with coriander and lime juice. Season with salt and mix well.
- Slice the avocados and gently toss with lime juice, salt, and pepper.
- To assemble: Place a ring mould or large cookie cutter on a serving plate. Press rice mixture into the bottom as the base layer.
- Layer sliced avocado over the rice, slightly overlapping the slices.
- Top with sliced honey lime chicken, arranging attractively.
- Carefully remove the mould. Drizzle any remaining glaze around the plate.
- Repeat for additional servings. Serve immediately!
Notes
- Pound chicken to even thickness for uniform cooking.
- Use a thermometer – chicken should reach 71°C/165°F.
- Let chicken rest for 5 minutes before slicing.
- Choose ripe avocados – should yield gently to pressure.
- Use a ring mould – tuna tin with ends removed works brilliantly.
- Assemble fresh – just before serving for best presentation.
- Save extra glaze – drizzle around plate for impact.
- Try brown rice – adds more fibre.
- Quinoa works too – for a different base.
- Make components ahead – store separately, assemble fresh.
