Ingredients
Scale
- 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 medium bowl, whisk together honey, lime juice and zest, olive oil, garlic, salt, and pepper. Add cubed chicken. Toss to coat. Cover and marinate 15–30 minutes in fridge.
- Heat a skillet over medium-high. Add the marinated chicken and sear undisturbed for 2–3 minutes. Stir and cook 6–8 minutes more until internal temp reaches 165°F. Let it rest.
- Fluff warm cooked rice with a fork. Stir in lime juice, a pinch of salt, and cilantro if using. Keep warm.
- In a bowl, mash avocados with lime juice, salt, and pepper. Don’t overmix—you want creamy with texture.
- Using a ring mold or ramekin on your plate, layer rice, then avocado, then chicken. Press gently, then lift the mold. Serve immediately.
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American