Golden Citrus-Glazed Chicken & Creamy Avocado Rice Stack
Instructions
- Cook the Rice
Rinse 2 cups jasmine rice under cold water until clear.
In a pot, combine rice with 2½ cups water and a pinch of salt.
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Remove from heat and let sit covered for 5–10 minutes, then fluff with a fork.
Stir in chopped cilantro and set aside. - Prepare the Citrus Glaze
In a small bowl, mix:
3 tablespoons honey
2 tablespoons fresh lime juice
1 teaspoon lime zest
Minced garlic
Paprika
Salt and black pepper
Stir until well combined. - Cook the Chicken
Heat 2 tablespoons olive oil in a skillet over medium-high heat.
Add diced chicken, season lightly with salt and pepper.
Cook for 5–7 minutes until golden and cooked through.
Pour in the citrus glaze and toss to coat.
Let it simmer for 2–3 minutes until sticky and glossy. - Make Creamy Avocado Mixture
In a bowl, mash 2 ripe avocados.
Add:
1 tablespoon sour cream or Greek yogurt
Pinch of salt and pepper
Mix until smooth and creamy (slightly chunky is fine). - Prepare Fresh Toppings
In a bowl, combine:
Cherry tomatoes
Sweet corn
Red onion
Toss lightly with a pinch of salt and a squeeze of lime juice (optional). - Assemble the Stack
Start with a layer of cilantro rice
Add a generous layer of creamy avocado
Spoon over the glazed chicken
Top with the fresh tomato-corn mix - Garnish & Serve
Sprinkle with sesame seeds and fresh parsley or cilantro
Serve with lime wedges on the side
Tips for Best Flavor
Use ripe avocados for extra creaminess
Don’t overcook the chicken—it should stay juicy
Add chili flakes or hot sauce if you want a spicy kick
A drizzle of extra honey-lime glaze on top makes it restaurant-level