Honey Lime Chicken Rice Stack with Minted Feta Yogurt
Ingredients
For the Honey Lime Chicken
- 2 large boneless skinless chicken breasts
- 2 tablespoons honey
- 3 tablespoons fresh lime juice
- Zest of 1 lime
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon cumin
- Salt and black pepper to taste
For the Rice Base
- 2 cups cookedsk jasmine or basmati rice
- 1 tablespoon olive oil
- Pinch of salt
For the Minted Feta Yogurt Sauce
- ½ cup plain Greek yogurt
- ⅓ cup crumbled feta cheese
- 1 tablespoon fresh mint, finely chopped
- 1 teaspoon lemon juice
- 1 small garlic clove, minced
- Black pepper to taste
Optional Garnishes
- Sliced avocado
- Fresh cilantro or parsley
- Lime wedges
- Cherry tomatoes
Directions
Marinate the Chicken
In a bowl, whisk together honey, lime juice, lime zest, garlic, olive oil, paprika, cumin, salt, and pepper. Coat the chicken breasts thoroughly and marinate for at least 20 minutes (or up to 4 hours for deeper flavor).
Cook the Chicken
Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken for about 5–6 minutes per side until golden and fully cooked through (internal temp 75°C / 165°F). Rest for 5 minutes, then slice.
Prepare the Rice
Warm the cooked rice in a pan with olive oil and a pinch of salt, fluffing with a fork.
Make the Minted Feta Yogurt
In a small bowl, mix Greek yogurt, feta, chopped mint, lemon juice, garlic, and black pepper until creamy and slightly textured.
Assemble the Stack
Using a bowl or ring mold, press a layer of warm rice onto the plate. Add sliced honey lime chicken on top. Spoon the minted feta yogurt generously over the chicken.
Garnish and Serve
Finish with avocado slices, herbs, and a squeeze of fresh lime if desired. Serve immediately while warm.
Nutritional Information (Approximate per serving)
Calories: 520 kcal
Protein: 42 g
Carbohydrates: 45 g
Fat: 18 g
Fiber: 2 g
Sodium: 520 mg