Introduction
This honey lime chicken rice stack is the perfect harmony of flavor, color, and texture in one balanced dish. Juicy grilled chicken infused with sweet honey and zesty lime, fluffy cilantro-lime rice, and creamy avocado come together in a fresh, energizing bowl that’s as stunning to look at as it is delicious to eat. Whether you’re meal prepping for the week or assembling a vibrant dinner, the honey lime chicken rice stack is the wholesome, no-fuss option you’ll come back to again and again.
Why You’ll Love This Recipe
Bright, bold flavors with every bite
Balanced macros with lean protein, healthy fats, and complex carbs
Meal prep friendly and easy to assemble
Flexible to adjust for gluten-free, low-carb, or vegetarian diets
Stunning visual presentation without the stress
Recipe Origins
This dish is inspired by modern Californian and Latin flavors—lime, cilantro, honey, and grilled meat are foundational in both. The rice stack concept is a creative evolution of the poke bowl or burrito bowl, combining structure with freedom. It delivers restaurant-style looks from simple home ingredients, ideal for health-conscious eaters who love bold taste and smart plating.
Ingredients
1½ lbs boneless skinless chicken breasts or thighs
3 tablespoons honey
Juice and zest of 2 limes
2 tablespoons olive oil
2 cloves garlic minced
1 teaspoon ground cumin
½ teaspoon smoked paprika
Salt and black pepper to taste
1 cup jasmine or basmati rice
2 cups water or chicken broth
1 tablespoon lime juice
1 tablespoon chopped cilantro
2 ripe avocados diced
1 tablespoon lime juice
Pinch of salt
Optional: diced tomatoes crumbled cotija or feta cheese extra cilantro lime wedges
Instructions
1- In a bowl, whisk honey, lime juice and zest, olive oil, garlic, cumin, paprika, salt, and pepper
2- Marinate the chicken in this mixture for at least 30 minutes or up to 4 hours
3- Rinse rice and cook in water or broth until tender
4- Fluff the rice and stir in lime juice, chopped cilantro, and a pinch of salt
5- Grill or pan-sear chicken until golden and cooked through, then rest and slice
6- Toss avocado with lime juice and salt for the creamy topping
7- Stack rice, chicken, and avocado in layers using a ring mold or stack directly in a bowl
8- Garnish with optional toppings and serve immediately
Nutrition Information
Calories: 470 kcal
Fat: 21g
Carbohydrates: 42g
Protein: 32g
Sodium: 390 mg
Quick Facts
Preparation Time: 15 min
Cooking Time: 20 min
Servings: 4
Difficulty: ⭐⭐
Storage and Reheating Tips
Store chicken, rice, and avocado separately in airtight containers. Rice and chicken can be refrigerated for up to 3 days. Reheat rice and chicken gently in a skillet or microwave. Add fresh avocado just before serving to preserve flavor and texture. Avoid freezing avocado as it becomes mushy and discolored.
Serving Suggestions
Serve with a chilled glass of lime agua fresca or iced green tea
Pair with grilled corn or a black bean mango salad
Add tortilla chips or roasted pepitas on top for crunch
Enjoy as a stack or deconstructed bowl based on your mood
Common Mistakes
Overcooking the chicken results in dry texture
Skipping the rice rinse can lead to gummy consistency
Not marinating long enough dulls flavor
Storing avocado too early causes browning and loss of freshness
Recipe Variations
Vegetarian version: Replace chicken with grilled tofu or chickpeas
Low-carb: Swap rice with cauliflower rice or cabbage
Cheesy option: Top with shredded cheddar or a drizzle of queso
Spicy twist: Add chopped jalapeños or chili flakes to the avocado
Frequently Asked Questions
Can I use shrimp instead of chicken?
Yes, shrimp works great with the same marinade. Cook for 2–3 minutes per side until pink.
Is this recipe gluten-free?
Naturally yes, just ensure the broth and seasonings are certified gluten-free.
Can I prep this ahead of time?
Absolutely. Cook the chicken and rice in advance, then assemble with fresh avocado before serving.
What kind of rice works best?
Jasmine or basmati rice gives the fluffiest results. For a nuttier texture, try brown rice or quinoa.