Honey Lime Chicken Avocado is a delightful dish that combines tender chicken with a zesty honey-lime glaze and creamy avocado. This stunning stack is not only visually appealing but also incredibly satisfying. Perfect for a weeknight dinner or to impress your guests, this recipe is both flavorful and easy to assemble.
Why You’ll Love This Honey Lime Chicken Avocado
This dish offers a multitude of benefits. First, the combination of honey and lime creates a perfect balance of sweetness and acidity that enhances the chicken’s flavor. Second, using fresh ingredients like avocado and cilantro provides a nutritious touch. This recipe is also gluten-free, making it suitable for various dietary needs. Additionally, the Honey Lime Chicken Marinade ensures the chicken is juicy and tender. Perfect for those busy weeknights, this easy Honey Lime Chicken dinner can be prepared in about 45 minutes. You can also adapt it into Honey Lime Chicken Tacos or a Honey Lime Chicken Bowl for a quick meal on the go.
Ingredients for Honey Lime Chicken Avocado
Gather these items:
- 1-1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1/4 cup liquid honey
- Fresh juice and zest of 2-3 limes
- 2-3 ripe Hass avocados, firm enough to hold shape when diced
- 1.5 cups uncooked jasmine or basmati rice
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup finely diced red onion
- Salt
- Pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp black pepper
- Optional: pinch of chili powder or smoked paprika
How to Make Honey Lime Chicken Avocado Step-by-Step
- Step 1: Rinse 1.5 cups jasmine rice. Cook with 2.5 cups water and a pinch of salt. Bring to boil, reduce heat, cover, and simmer for 15-18 minutes until water is absorbed. Fluff and cool slightly.
- Step 2: Pat 1-1.5 pounds of chicken dry, cut into 1-inch cubes. Toss with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, and 1/8 tsp black pepper.
- Step 3: Heat a large skillet over medium-high. Add chicken; cook for 4-5 minutes per side until golden and cooked through (165°F/74°C). Remove and set aside.
- Step 4: In the same skillet, reduce heat to medium-low. Add 1/4 cup honey, juice of 2 limes, and zest of one lime. Stir constantly and simmer for 1-2 minutes until slightly thickened.
- Step 5: Return cooked chicken to the skillet, toss gently until coated. Keep warm.
- Step 6: Halve 2-3 ripe avocados, remove pits, scoop flesh, and dice into 1/2-inch cubes.
- Step 7: Gently combine diced avocado with 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, juice of 1 lime, salt, and pepper. Mix gently to avoid mashing.
- Step 8: On plates, use a 3-inch round food ring mold (or free-form). Add approximately 1/2 cup cooked rice, pressing gently.
- Step 9: Spoon approximately 1/2 cup warm honey-lime chicken over rice, spreading evenly and pressing lightly.
- Step 10: Top chicken with 1/4 to 1/3 cup fresh avocado mixture.
- Step 11: Carefully lift the mold. Garnish with extra cilantro and a lime wedge. Serve immediately.
Pro Tips for the Perfect Honey Lime Chicken Avocado
Keep these in mind:
- Adjust lime and honey for desired sweetness and tanginess.
- Serve with additional lime wedges on the side.
- Store leftovers in an airtight container in the refrigerator.
- For extra flavor, marinate the chicken in the honey lime mixture for a few hours before cooking.
Best Ways to Serve Honey Lime Chicken Avocado
This dish can be served in various exciting ways. You can create Honey Lime Chicken Wraps by wrapping the chicken and avocado mixture in tortillas. Alternatively, serve it as a Honey Lime Chicken Bowl with additional toppings like black beans and corn for a complete meal. It pairs wonderfully with a side of mixed greens or as part of an Avocado Chicken Salad with Honey Lime.
How to Store and Reheat Honey Lime Chicken Avocado
To store leftovers, place them in an airtight container and refrigerate. The dish can last up to 3 days in the fridge. When ready to enjoy, reheat in the microwave or on the stovetop until warmed through. This makes for a great meal prep option, allowing you to enjoy a delicious dish throughout the week.
Frequently Asked Questions About Honey Lime Chicken Avocado
What’s the secret to perfect Honey Lime Chicken Avocado?
The secret lies in the honey lime marinade, which not only tenderizes the chicken but also infuses it with incredible flavor. Ensuring you don’t overcook the chicken is also key for achieving the best results.
Can I make Honey Lime Chicken Avocado ahead of time?
Yes! You can prepare the chicken and avocado mixture ahead of time. Just store each component separately to maintain freshness, and assemble when ready to serve.
How do I avoid common mistakes with Honey Lime Chicken Avocado?
To avoid common pitfalls, be careful not to over-marinate the chicken, as it can become too sweet. Also, ensure the chicken reaches a safe internal temperature of 165°F (74°C) for perfect doneness.
Variations of Honey Lime Chicken Avocado You Can Try
If you’re looking for variations, consider trying Grilled Honey Lime Chicken for a smoky flavor, or add some heat with Honey Lime Chicken Skewers. You can also create a refreshing Honey Lime Chicken with Avocado Salsa for a punchy twist. Each of these adaptations can elevate your dining experience.
For more delicious recipes, check out Easy Avocado Toast Recipe or Mediterranean Chickpea Salad. If you’re interested in learning about the health benefits of avocados, visit Healthline’s article on avocado benefits.
PrintHoney Lime Chicken Avocado: 10 Flavorful Layers of Delight
Flavorful honey lime chicken layered with creamy avocado and rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 1–1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1/4 cup liquid honey
- Fresh juice and zest of 2-3 limes
- 2–3 ripe Hass avocados, firm enough to hold shape when diced
- 1.5 cups uncooked jasmine or basmati rice
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup finely diced red onion
- Salt
- Pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp black pepper
- Optional: pinch of chili powder or smoked paprika
Instructions
- Rinse 1.5 cups jasmine rice. Cook with 2.5 cups water and a pinch of salt. Bring to boil, reduce heat, cover, and simmer for 15-18 minutes until water is absorbed. Fluff and cool slightly.
- Pat 1-1.5 pounds chicken dry, cut into 1-inch cubes. Toss with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, and 1/8 tsp black pepper.
- Heat a large skillet over medium-high. Add chicken; cook for 4-5 minutes per side until golden and cooked through (165°F/74°C). Remove and set aside.
- In the same skillet, reduce heat to medium-low. Add 1/4 cup honey, juice of 2 limes, and zest of one lime. Stir constantly and simmer for 1-2 minutes until slightly thickened.
- Return cooked chicken to skillet, toss gently until coated. Keep warm.
- Halve 2-3 ripe avocados, remove pits, scoop flesh, and dice into 1/2-inch cubes.
- Gently combine diced avocado with 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, juice of 1 lime, salt, and pepper. Mix gently to avoid mashing.
- On plates, use a 3-inch round food ring mold (or free-form). Add approximately 1/2 cup cooked rice, pressing gently.
- Spoon approximately 1/2 cup warm honey-lime chicken over rice, spreading evenly and pressing lightly.
- Top chicken with 1/4 to 1/3 cup fresh avocado mixture.
- Carefully lift the mold. Garnish with extra cilantro and a lime wedge. Serve immediately.
Notes
- Adjust lime and honey for desired sweetness and tanginess.
- Serve with additional lime wedges on the side.
- Store leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 stack
- Calories: 550
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 100 mg
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