Ingredients:
For the Honey Lemon Chicken:
- 2 boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil
- 2 tbsp honey
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of chili flakes (optional for heat)
For the Rice:
- 1 cup cooked jasmine or basmati rice (or brown rice)
- 1 tsp rice vinegar or lemon juice
- Salt, to taste
For the Avocado Layer:
- 1–2 ripe avocados
- 1 tsp lemon or lime juice
- Salt & pepper, to taste
- Optional: 1 tbsp chopped cilantro or green onion
Toppings (optional but amazing):
- Sliced cucumber or radish
- Microgreens or baby spinach
- Drizzle of sriracha, yogurt, or extra honey-lemon sauce
Instructions:
1. Marinate & Cook the Chicken
- In a bowl, whisk together honey, lemon juice, zest, garlic, olive oil, salt, pepper, and chili flakes.
- Pour over chicken and let it marinate for 10–30 minutes (longer if you have time).
- Cook in a skillet over medium-high heat for 5–6 minutes per side, until golden and fully cooked.
- Let rest for 5 minutes, then slice or dice.
2. Season the Rice
- Mix cooked rice with a splash of rice vinegar or lemon juice and a pinch of salt.
3. Mash the Avocado
- In a small bowl, mash avocado with lemon juice, salt, pepper, and optional herbs.
4. Assemble the Stack
Use a food ring mold or free-form layer on a plate:
From bottom to top:
- Layer of seasoned rice
- Layer of mashed avocado
- Sliced honey lemon chicken
- Optional toppings (cucumber, greens, drizzle)
Garnish with extra lemon zest or chopped herbs.
Tips:
- No rice mold? Use a clean measuring cup or ramekin, then gently press and invert onto a plate.
- Great for meal prep — just keep avocado separate until ready to serve.
- Want more heat? Add a few drops of hot honey or sriracha on top.
