Ingredients

1 lb boneless skinless chicken breasts

¼ cup honey

2 tablespoons fresh lime juice

1 teaspoon lime zest

2 garlic cloves, minced

Salt and pepper to taste

Oil for cooking

1 cup cooked rice (white or brown)

¼ cup fresh coriander, chopped

1 tablespoon lime juice (for rice)

Salt to taste (for rice)

2 ripe avocados, sliced

1 tablespoon lime juice (for avocado)

Salt and pepper to taste (for avocado)

Instructions

Step 1: Season chicken breasts with salt and pepper on both sides.

Step 2: In a small bowl, whisk together honey, lime juice, lime zest, and minced garlic to make the glaze.

Step 3: 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 temperature 71°C/165°F).

Step 4: During the last 2 minutes, brush the honey lime glaze over the chicken, letting it caramelize. Remove from heat and let rest for 5 minutes, then slice.

Step 5: In a bowl, combine cooked rice with coriander and lime juice. Season with salt and mix well.

Step 6: Slice the avocados and gently toss with lime juice, salt, and pepper.

Step 7: To assemble, place a ring mould or large cookie cutter on a serving plate. Press rice mixture into the bottom as the base layer.

Step 8: Layer sliced avocado over the rice, slightly overlapping the slices.

Step 9: Top with sliced honey lime chicken, arranging attractively.

Step 10: Carefully remove the mould. Drizzle any remaining glaze around the plate.

Step 11: Repeat for additional servings and serve immediately.

Tips & Variations

Pound chicken to an even thickness for uniform cooking.

Use a meat thermometer to ensure the chicken reaches 71°C/165°F.

Let chicken rest for 5 minutes before slicing to retain juices.

Choose ripe avocados that yield gently to pressure for the best texture.

Use a ring mould or a tuna tin with ends removed for easy stacking.

Assemble just before serving to maintain freshness and presentation.

Save any extra glaze to drizzle around the plate for added flavor and visual appeal.

Try using brown rice or quinoa for a different texture and added fiber.

Prepare chicken, rice, and avocado separately ahead of time and assemble fresh before serving.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Avoid assembling in advance as the avocado may brown and the rice stack may lose its shape. Reheat the chicken gently in a pan or microwave before slicing and assembling. Serve immediately after assembly for best taste and texture.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken before cooking to ensure even cooking and proper texture.

What can I substitute for fresh coriander?

If you don’t have fresh coriander, you can use fresh parsley as a milder alternative or omit it entirely—though coriander adds a lovely bright flavor to the rice.