Honey Lime Chicken and Avocado Rice Stack

For the Chicken Marinade:

2 boneless skinless chicken breasts (or thighs)

2 tablespoons honey

Juice of 2 limes

1 tablespoon soy sauce

2 garlic cloves, minced

1 tablespoon olive oil

Salt and pepper to taste

1/2 teaspoon chili flakes (optional, for spice)

For the Rice:

1 cup jasmine or sushi rice

2 cups water

1 tablespoon rice vinegar (optional)

Pinch of salt

Other Stack Ingredients:

1–2 ripe avocados, sliced

Fresh chopped cilantro or parsley

Lime wedges for garnish

Sesame seeds (optional)

Extra honey-lime glaze (see below)

 Instructions

1. Marinate the Chicken:

In a bowl, mix honey, lime juice, soy sauce, minced garlic, olive oil, salt, and pepper.

Add the chicken and coat well. Let it marinate for at least 30 minutes (up to 2 hours for more flavor).

2. Cook the Rice:

Rinse rice under cold water.

In a pot, add rice, water, and a pinch of salt.

Bring to a boil, then lower heat and cover. Simmer for 15 minutes or until water is absorbed.

Let it rest, covered, for 5–10 minutes. Fluff with a fork and add a splash of rice vinegar if desired.

3. Cook the Chicken:

Heat a skillet over medium heat. Add a bit of oil.

Remove chicken from marinade and sear for 5–7 minutes per side, or until golden and fully cooked.

Pour the remaining marinade into the pan and cook until it reduces into a glaze.

4. Assemble the Stack:

Use a food ring mold or improvise with a cleaned tuna can (both ends removed).

First layer: pack in the rice.

Second layer: place avocado slices neatly.

Top layer: sliced honey lime chicken.

Drizzle with the pan glaze and garnish with chopped cilantro, sesame seeds, and a lime wedge.