Mediterranean Honey Lemon Chicken & Avocado Rice Stack!

Mediterranean Honey Lemon Chicken & Avocado Rice Stack Recipe

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs)

• 2 tbsp olive oil

• 2 tbsp honey

• 1 lemon (zested and juiced)

• 3 garlic cloves, minced

• 1 tsp dried oregano

• 1 tsp dried thyme

• Salt and pepper to taste

For the Rice:

• 1 cup jasmine rice (or your choice of rice)

• 1 1/2 cups water or chicken broth

• 1 tbsp olive oil

• Salt to taste

For the Avocado Salad:

• 2 ripe avocados, diced

• 1/2 small red onion, finely chopped

• 1 cup cherry tomatoes, halved

• 1/4 cup fresh parsley, chopped

• 1/4 cup feta cheese, crumbled (optional for a Mediterranean touch)

• 1 tbsp olive oil

• 1 tbsp lemon juice

• Salt and pepper to taste

For Assembly:

• Fresh herbs like parsley or basil (optional for garnish)

• Lemon wedges (optional)

Instructions

1. Marinate and Cook the Chicken:

• Marinate the Chicken: In a small bowl, whisk together honey, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. Add the chicken breasts (or thighs) and coat them in the marinade. Let them marinate in the fridge for at least 30 minutes (or up to 2 hours for more flavor).

• Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 6-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing.

2. Cook the Rice:

• Cook the Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, add the rinsed rice, water (or chicken broth), and 1 tablespoon olive oil. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and all the liquid is absorbed. Remove from heat and fluff the rice with a fork.

3. Prepare the Avocado Salad:

• Mix the Salad: In a medium bowl, combine the diced avocado, chopped red onion, halved cherry tomatoes, parsley, and crumbled feta (if using). Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently to combine.

4. Assemble the Stack:

• Layer the Stack: On a plate, start with a scoop of the fluffy rice as the base. Top with slices of the honey lemon chicken. Add a generous spoonful of the avocado salad on top.

• Optional Garnishes: You can garnish with extra herbs (like parsley or basil) and lemon wedges for a fresh pop of color and flavor.

5. Serve and Enjoy!

• Serve immediately while everything is fresh and warm. This dish can be eaten as a main course or served with a side of roasted vegetables or a light salad.

Frequently Asked Questions (Q/A)

Q: Can I use chicken thighs instead of chicken breasts?

• A: Yes, chicken thighs will work great! They’re a bit more juicy and flavorful. You can cook them the same way, but keep an eye on the cooking time since thighs might take a little longer than breasts.

Q: Can I make the honey lemon marinade ahead of time?

• A: Absolutely! You can make the marinade up to 24 hours ahead and store it in the fridge. Just make sure to marinate the chicken for at least 30 minutes for optimal flavor.

Q: Can I use brown rice instead of jasmine rice?

• A: Yes, you can! Brown rice will add a bit more chewiness and a nuttier flavor. Keep in mind that brown rice takes longer to cook (about 30-40 minutes), so adjust your cooking time accordingly.

Q: Can I add other veggies to the avocado salad?

• A: Definitely! You could add cucumber, bell pepper, or olives to enhance the Mediterranean feel. Just be sure to adjust the seasoning as needed.

Q: What if I don’t have feta cheese?

• A: You can omit the feta or substitute it with another cheese like goat cheese, or even a mild cheddar, if you prefer.

Q: Can I meal prep this recipe?

• A: Yes! You can prepare the chicken, rice, and avocado salad ahead of time. Store each component in separate containers in the fridge. When ready to eat, simply reheat the rice and chicken, then assemble the stack with fresh avocado salad.