Ingredients
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
- In a bowl, mix honey, lime juice and zest, olive oil, garlic, salt, and pepper. Add the cubed chicken and toss to coat. Let it marinate for at least 15–30 minutes.
- Heat a skillet over medium-high heat and cook the marinated chicken for 6–8 minutes, or until it reaches an internal temperature of 165°F. Let the chicken rest for a few minutes.
- Fluff the cooked rice and stir in lime juice, salt, and cilantro (if using). Keep the rice warm.
- Mash the avocados with lime juice, salt, and pepper until smooth yet slightly chunky.
- To assemble, use a ring mold or ramekin. Layer the rice first, followed by the mashed avocado, and then the cooked chicken. Gently press down and carefully lift the mold. Garnish with extra cilantro if desired.
Notes
- You can swap the chicken for grilled shrimp or tofu for a different protein.
- For a low-carb option, try quinoa or cauliflower rice instead of regular rice.
- Adding roasted vegetables like bell peppers, corn, or tomatoes gives a crunchy, nutritious boost.
- If you like spice, add chili flakes or hot sauce to the marinade for a little kick.
- Store chicken, rice, and avocado mash separately in airtight containers in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet, Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 stack
- Calories: 400
- Sugar: 9g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 70mg
