Description
This Honey Lime Chicken & Avocado Quinoa Stack is a fresh and vibrant dinner option featuring juicy grilled chicken breasts marinated in a zesty honey-lime mixture, served atop fluffy quinoa and topped with a colorful avocado and cherry tomato salad. Perfect for a nutritious, flavorful meal that comes together in just 35 minutes.
Ingredients
Scale
Chicken Marinade
- 2 boneless, skinless chicken breasts
- 2 tablespoons honey
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
Quinoa
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
Avocado Salad
- 2 ripe avocados, diced
- 1/2 cup cherry tomatoes, diced
- 2 tablespoons chopped fresh cilantro
- Salt and black pepper, to taste
Optional
- Lime wedges for serving
Instructions
- Prepare the Marinade: In a small bowl, whisk together honey, lime juice, olive oil, minced garlic, ground cumin, salt, and black pepper until combined thoroughly.
- Marinate the Chicken: Place the chicken breasts in a shallow dish and coat them evenly with the honey-lime marinade. Cover and let marinate for at least 20 minutes to allow the flavors to penetrate.
- Cook the Quinoa: Bring water or chicken broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork. Set aside.
- Grill the Chicken: Heat a grill pan or skillet over medium heat. Cook the marinated chicken for 5 to 6 minutes on each side, or until the chicken is golden brown and cooked through. Remove from heat and slice the chicken into strips.
- Prepare Avocado Salad: In a medium bowl, gently combine diced avocados, cherry tomatoes, and chopped cilantro. Season lightly with salt and black pepper to taste.
- Assemble the Stack: Plate the quinoa as the base, layer the sliced grilled chicken on top, and finish with a generous portion of the avocado salad. Serve immediately, garnished with lime wedges if desired.
Notes
- For extra flavor, marinate the chicken for up to 2 hours or overnight in the refrigerator.
- You can substitute chicken broth with vegetable broth or water for different flavor profiles.
- Feel free to add a pinch of chili flakes in the marinade for a spicy kick.
- Leftover quinoa and chicken can be stored separately in airtight containers in the refrigerator for up to 3 days.
- This recipe is naturally gluten-free and can easily be made dairy-free.
