Crispy Honey-Lime Chicken & Avocado Rice Stack

 What You Need

For the Crispy Honey-Lime Chicken

2 lbs (900 g) boneless, skinless chicken breasts, cut into bite-sized pieces

2 tbsp extra virgin olive oil

2 tbsp cornstarch

3 tbsp honey

3 tbsp fresh lime juice

1 tsp lime zest

3 cloves garlic, minced

1 tsp smoked paprika

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp ground cumin

Salt & freshly ground black pepper

For the Avocado Rice Stack

3 cups cooked jasmine rice

2 ripe avocados, diced

1 cup cherry tomatoes, diced

1/2 cup cucumber, diced

1/4 cup finely diced red onion

1/4 cup chopped fresh cilantro

1 tbsp fresh lime juice

Salt & freshly ground black pepper

For the Whipped Feta Drizzle

7 oz (200 g) feta cheese, crumbled

1/2 cup (120 g) plain Greek yogurt

2 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

1 garlic clove

1 tsp honey

1 tbsp chopped fresh dill

Freshly ground black pepper

Optional Toppings

Crumbled feta

Fresh cilantro leaves

Sliced jalapeños

Lime wedges

Microgreens

Crushed red chili flakes

 How to make it

In a large bowl, season the chicken with smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Sprinkle with the cornstarch and toss until evenly coated.

Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 7–8 minutes, turning occasionally, until crispy and golden.

In a small bowl, whisk together the honey, lime juice, lime zest, and minced garlic. Pour over the cooked chicken and cook for 2–3 minutes, stirring, until the sauce becomes thick, glossy, and coats every piece.

In a mixing bowl, combine the cooked jasmine rice, diced avocado, cherry tomatoes, cucumber, red onion, cilantro, lime juice, salt, and black pepper. Toss gently to combine.

In a food processor, blend the feta, Greek yogurt, olive oil, lemon juice, garlic, honey, dill, and black pepper until completely smooth and creamy. Add 1–2 tablespoons of water if needed for a drizzle consistency.

Place a food ring or ramekin in the center of each serving plate.

Fill the mold halfway with the avocado rice mixture and press gently to compact.

Spoon a generous layer of the crispy honey-lime chicken over the rice, pressing lightly to create a neat stack.

Carefully remove the mold.

Drizzle the whipped feta sauce generously over the chicken and around the plate.

Garnish with crumbled feta, fresh cilantro, sliced jalapeños, microgreens, crushed red chili flakes, and lime wedges.

Serve immediately while the chicken is hot and crispy.

 Nutritional Info (per serving, serves 4)

Calories: 684

Protein: 47 g

Carbohydrates: 44 g

Fat: 34 g

Fiber: 6 g

Sugar: 13 g

Sodium: 596 mg