Ingredients
Chicken
- 1½ lb (680 g) boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp honey
- 1½ tbsp soy sauce
- 1 tbsp lemon juice
- 3 cloves garlic, finely minced
- 1 tsp smoked paprika
- ½ tsp ground black pepper
- ½ tsp salt
- ½ tsp dried oregano
- ¼ tsp chili flakes, optional
Rice
- 1½ cups (300 g) uncooked white rice
- 2¼ cups (540 ml) water or chicken stock
- ½ tsp salt
- 1 tbsp butter or olive oil
- 1 tbsp lemon juice, optional
Avocado topping
- 2 large ripe avocados
- 1 tbsp lemon or lime juice
- 1 tbsp chopped fresh cilantro or parsley
- ¼ tsp salt
- ⅛ tsp black pepper
- ½ small garlic clove, finely grated, optional
Finishing
- 2 tbsp chopped fresh parsley or cilantro
- 1 tbsp olive oil
- 1–2 tsp honey, optional, for drizzling
- Lemon/lime wedges
- A little flaky salt and black pepper
Method
1. Prepare the chicken
Place the chicken breasts between sheets of plastic wrap and gently pound them to approximately ½–¾ inch (1.3–2 cm) thick. This helps them cook evenly.
Mix together:
olive oil + honey + soy sauce + lemon juice + garlic + paprika + pepper + salt + oregano + chili flakes.
Coat the chicken thoroughly.
Marinate for at least 30 minutes, ideally 1–2 hours in the refrigerator.
Don’t leave the chicken at room temperature while marinating.
2. Cook the rice
Rinse the rice until the water runs mostly clear.
Add rice, water/stock, salt and butter/oil to a saucepan.
Bring to a boil, then cover and reduce to very low heat. Cook for about 15 minutes.
Turn off the heat and leave covered for another 10 minutes.
Fluff with a fork and add lemon juice if desired.
3. Grill the chicken
Heat a grill, grill pan, or heavy skillet over medium-high heat.
Lightly oil the cooking surface.
Cook chicken for approximately 4–6 minutes per side, depending on thickness.
The exterior should develop the dark caramelized/grilled areas visible in the photo.
Most importantly, cook chicken to an internal temperature of 165°F / 74°C.
Rest for 5 minutes, then slice into thick pieces.
4. Prepare the avocado
Cut the avocados into thick slices or chunky pieces.
Gently toss with lemon/lime juice, salt, pepper and herbs.
Don’t mash them completely — the photograph has large, chunky avocado pieces.
5. Assemble
For the stacked presentation:
- Put a generous mound of rice on the plate.
- Add a layer of grilled chicken.
- Add another layer of chicken at a slight angle.
- Place avocado generously over the top.
- Scatter chopped cilantro/parsley over everything.
- Drizzle with a little olive oil and honey.
- Finish with fresh lemon/lime juice and black pepper.
For an especially similar appearance to the photo, don’t flatten the stack. Build it tall and irregularly.
Approximate nutrition
Assuming the recipe makes 4 servings:
| Nutrient | Approx. per serving |
|---|---|
| Calories | 750–800 kcal |
| Protein | 58–62 g |
| Carbohydrates | 65–70 g |
| Fat | 27–31 g |
| Saturated fat | ~5–6 g |
| Fiber | 7–9 g |
| Sugars | ~10–13 g |
| Sodium | 750–1,000 mg |
The actual numbers can vary substantially depending on the chicken size, amount of oil/honey absorbed, avocado size, rice portion, and soy sauce used.
If you want it lower-calorie
Use:
- 1 cup uncooked rice instead of 1½ cups
- 1 avocado instead of 2
- 1 tbsp olive oil instead of 2
- 1 tbsp honey instead of 2
That brings it closer to roughly 550–600 kcal per serving while keeping the chicken portion high in protein.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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