Ingredients :
- For the Chicken:
- Boneless skinless chicken breasts: Select uniformly sized pieces for even cooking
- Honey: Provides natural sweetness and helps create a beautiful caramelization
- Fresh lime juice: Freshly squeezed makes a noticeable difference in brightness
- Olive oil: Helps the marinade adhere to the chicken and prevents sticking
- Garlic: Fresh minced garlic infuses aromatic depth
- Chili powder: Adds warmth without overpowering heat
- Cumin: Brings earthy notes that complement the lime perfectly
- Salt and pepper: Essential for bringing all flavors together
- For the Avocado Rice:
- White or brown rice: Brown offers more nutrition while white provides a fluffier texture
- Water or chicken broth: Using broth adds another layer of flavor
- Olive oil: Creates silky texture and helps the ingredients bind
- Ripe avocado: Choose ones that yield slightly to gentle pressure
- Fresh cilantro: Brightens the entire dish with herbaceous notes
- Lime zest: Concentrates lime flavor without adding excess moisture
Instructions :
- Prepare the Marinade:
- Whisk together honey, lime juice, olive oil, minced garlic, chili powder, cumin, salt and pepper until fully combined. The marinade should have a consistency that coats the back of a spoon. This sweet-tangy mixture will infuse the chicken with layers of flavor while the acid from the lime helps tenderize the meat.
- Marinate the Chicken:
- Place chicken breasts in a shallow dish or resealable bag and pour the marinade over them, ensuring each piece is thoroughly coated. Refrigerate for at least 30 minutes, though 2 hours yields the best flavor development. Turn the chicken halfway through marinating time if possible for even flavor distribution.
- Cook the Rice:
- Rinse your rice under cold water until the water runs clear to remove excess starch. Cook according to package directions using water or chicken broth. The rice should be tender but still have a slight bite. Allow to cool slightly before mixing with other ingredients to prevent the avocado from melting.
- Grill the Chicken:
- Preheat your cooking surface to medium-high heat. Remove chicken from marinade, allowing excess to drip off. Cook for 6 to 7 minutes per side until the internal temperature reaches 165°F. Look for nice grill marks and caramelization from the honey. Let the chicken rest for 5 minutes before slicing to keep juices intact.
- Prepare Avocado Rice:
- Fluff the cooked rice gently with a fork and allow to cool slightly. Gently fold in the diced avocado, fresh cilantro, lime zest, olive oil, salt and pepper. The warm rice will slightly soften the avocado, creating a creamy texture throughout while maintaining distinct avocado pieces.
- Assemble the Stack:
- Using a ring mold or cup for neat presentation, press a portion of avocado rice into the bottom of each serving dish. Top with sliced chicken arranged in an overlapping pattern. If not using a mold, simply layer rice then chicken in an attractive manner. The contrast between the green-flecked rice and golden chicken creates a beautiful presentation.
