Juicy Chicken Avocado Stack (Print Version)
# Ingredients:
→ Chicken
01 -
Salt and pepper, just sprinkle as much as you like
02 -
2 garlic cloves, run through a press
03 -
5 ml lime zest, grated nice and fine
04 -
30 ml fresh lime juice
05 -
60 ml runny honey
06 -
450 g chicken breasts, boneless without skin
→ Cilantro Lime Rice
07 -
Salt, shake on as needed
08 -
15 ml fresh lime juice
09 -
15 g cilantro, chopped up
10 -
200 g cooked rice, white or brown
→ Avocado Layer
11 -
Salt and pepper, add till it tastes good
12 -
15 ml lime juice
13 -
2 avocados that are ripe, sliced thin
# Instructions:
01 -
Toss chicken breasts with salt, pepper, lime zest, lime juice, honey, and that minced garlic. Make sure they're totally covered. Pop a lid or plastic wrap on and stick the bowl in the fridge for at least 15 minutes.
02 -
Let your grill or skillet warm up over medium-high heat. Take the chicken from the marinade, slap it onto the hot surface, and give each side about 6 to 7 minutes. Make sure it hits 75°C inside and isn’t pink anymore. Let it chill on a plate a bit before you cut it up.
03 -
Mix up the cooked rice, cilantro, lime juice, and a generous shake of salt in a bowl. Give it all a stir till the bits are spread around.
04 -
Toss your avocado slices gently with lime juice, plus salt and pepper. That way they won’t get brown so fast and every slice gets some flavor.
05 -
Spoon out some cilantro rice onto your plate, pile on the chicken slices, and then top it off with the avocado. If there’s a bit of marinade left, drizzle it right on top.
06 -
Dig in right away for the best mix of fresh tastes and different textures.
# Notes:
01 -
Letting the chicken sit for several minutes after cooking makes it nice and juicy and super easy to slice up.
02 -
Mixing avocados with lime juice keeps them from turning brown too quickly.