Go Back
Honey lime chicken avocado rice stack in a bowl with sliced grilled chicken, avocado, black beans, corn, and fresh cilantro

Honey Lime Chicken Avocado Rice Stack

A fresh, colorful stacked bowl with juicy honey lime marinated grilled chicken, creamy avocado, black beans, corn, and fluffy jasmine rice, drizzled with a zesty honey lime dressing. Ready in about 40 minutes.
Print Recipe Save to My Pins
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican-Inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breasts about 2 large breasts, similar in size for even cooking
  • 2 tbsp olive oil for the marinade
  • 0.25 cup honey raw honey preferred, for the marinade
  • 2 tbsp fresh lime juice from about 1 large lime, for the marinade
  • 1 tsp garlic powder
  • 1 tsp cumin
  • salt and pepper to taste
  • 2 cups cooked jasmine rice from about 2/3 cup uncooked, or use leftover rice
  • 2 ripe avocados sliced just before serving
  • 1 cup black beans rinsed and drained
  • 1 cup corn kernels fresh or frozen
  • 0.25 cup fresh cilantro chopped, for garnish
  • 0.25 cup olive oil for the dressing
  • 2 tbsp fresh lime juice for the dressing
  • 1 tbsp honey for the dressing
  • 1 tsp Dijon mustard for the dressing

Equipment

  • Grill or grill pan
  • Medium mixing bowl
  • Shallow dish for marinating
  • Small jar with tight lid
  • Tongs
  • Meat thermometer
  • Cutting board and sharp knife

Method
 

  1. In a medium bowl, whisk together the olive oil, honey, lime juice, garlic powder, cumin, salt, and pepper until smooth. Pour half of the marinade over the chicken breasts in a shallow dish, turning to coat all sides. Refrigerate the remaining marinade separately in a small jar. Cover the chicken and marinate for 15 to 30 minutes in the refrigerator.
  2. While the chicken marinates, cook the jasmine rice according to package directions if not using leftovers. To make the dressing, combine the olive oil, lime juice, honey, Dijon mustard, salt, and pepper in a small jar with a tight lid. Shake vigorously for about 30 seconds until creamy and emulsified. Set aside.
  3. Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade and let any excess drip off. Grill for 6 to 7 minutes per side until the internal temperature reaches 165 degrees F. Keep a close eye on the last couple of minutes as the honey can cause the surface to caramelize and darken quickly. Transfer to a cutting board, rest for 5 minutes, then slice into strips.
  4. Divide the cooked rice equally among 4 bowls, about 1/2 cup per bowl. Layer each bowl with 1/4 cup black beans, 1/4 cup corn, and several freshly sliced avocado pieces.
  5. Top each bowl with the sliced grilled chicken. Drizzle the reserved unused marinade and the honey lime dressing over everything. Finish with fresh cilantro and serve immediately while the chicken is still warm.

Notes

Use fresh lime juice, not bottled, for the best flavor. The reserved marinade was set aside before touching raw chicken and is safe to drizzle over finished bowls. Slice avocado just before serving to prevent browning. Store all components separately in airtight containers for up to 3 days. Swap jasmine rice for brown rice, quinoa, or cauliflower rice for a lower-carb option.