Honey Lime Chicken & Avocado Rice Stack

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Step 1

- In a medium bowl, whisk together honey, lime juice and zest, olive oil, minced garlic, ground cumin, smoked paprika, salt, and pepper.

Step 2

- Place the chicken in a large resealable bag or shallow dish and pour the marinade over it. Seal and refrigerate for at least 30 minutes, or up to 4 hours.

Step 3

- Rinse the rice under cold water. In a medium pot, combine the rice, water or broth, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for about 15–18 minutes, or until all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and stir in lime juice and chopped cilantro.

Step 4

- Heat a grill or skillet over medium-high heat. Remove chicken from the marinade and cook for about 5–7 minutes per side, or until it reaches an internal temperature of 165°F (74°C) and is golden brown. Let the chicken rest for a few minutes, then slice or dice.

Step 5

- In a small bowl, toss diced avocados with lime juice and a pinch of salt.

Step 6

- To assemble, layer a portion of the cilantro lime rice on a plate, top with sliced honey lime chicken, and spoon the avocado mixture over the top. Garnish with optional toppings as desired.