Chicken and Strawberry Avocado Rice Stack Recipe

Introduction

This Chicken and Strawberry Avocado Rice Stack is a fresh and vibrant dish that combines juicy chicken, sweet strawberries, and creamy avocado layered over fragrant jasmine or basmati rice. It’s perfect for a light lunch or a colorful dinner that’s as beautiful as it is delicious.

Ingredients

• 2 cups cooked jasmine or basmati rice
• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil (plus 1 tsp for dressing)
• Salt and black pepper, to taste
• 1 tsp paprika
• 1 cup strawberries, sliced
• 1 ripe avocado, diced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp honey
• Juice of 1 lime
• Pinch of salt
• Optional: ring mold for stacking

Instructions

1. Step 1: Season the chicken breasts with paprika, salt, and black pepper.
2. Step 2: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the chicken for 5–6 minutes on each side until fully cooked. Remove from heat and let rest before cubing.
3. Step 3: In a bowl, whisk together honey, lime juice, 1 teaspoon olive oil, and a pinch of salt to make the dressing.
4. Step 4: Dice the avocado and slice the strawberries. Lightly toss them with a drizzle of the dressing and the chopped cilantro.
5. Step 5: Place a ring mold on a plate. Layer ½ cup of cooked rice at the bottom, then add the cubed chicken, followed by the strawberry-avocado mixture. Press each layer gently to compact the stack.
6. Step 6: Carefully lift the ring mold to reveal the stack. Drizzle additional dressing on top and garnish with extra cilantro.
7. Step 7: Serve immediately, or chill the components separately and assemble the stacks just before serving.

Tips & Variations

• If you don’t have a ring mold, use a small bowl to shape the stack and invert it onto the plate.
• Swap jasmine rice for quinoa or couscous for a different grain texture.
• Add a handful of toasted nuts or seeds on top for extra crunch.
• Use fresh basil or mint in place of cilantro for a different fresh herb flavor.

Storage

Store the cooked rice, chicken, and strawberry-avocado mixture separately in airtight containers in the refrigerator for up to 2 days. Avocado may brown if mixed too early, so prepare it closer to serving time. Reheat the rice and chicken gently before assembling, and serve cold or room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, just be sure to fully thaw the chicken before cooking to ensure even cooking and best texture.

How do I prevent the avocado from browning?

Toss the diced avocado in lime juice as soon as it’s cut, and avoid mixing it with the dressing too far ahead of time. Assemble the stack just before serving for the freshest look.

Chicken and Strawberry Avocado Rice Stack Recipe

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A fresh and vibrant Chicken and Strawberry Avocado Rice Stack featuring tender seasoned chicken, fluffy jasmine rice, and a refreshing mix of strawberries and avocado, all brought together with a zesty honey-lime dressing and garnished with cilantro. Perfect for a light, healthy meal or elegant appetizer.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: American

Ingredients

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Chicken and Rice

• 2 cups cooked jasmine or basmati rice
• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil (for cooking)
• Salt and black pepper, to taste
• 1 tsp paprika

Dressing

• 2 tbsp honey
• Juice of 1 lime
• 1 tsp olive oil
• Pinch of salt

Fruit and Garnish

• 1 cup strawberries, sliced
• 1 ripe avocado, diced
• 2 tbsp fresh cilantro, chopped

Instructions

1. Season the Chicken: Sprinkle the chicken breasts evenly with paprika, salt, and black pepper to ensure they are well flavored.
2. Cook the Chicken: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the chicken breasts for 5 to 6 minutes on each side until fully cooked and no longer pink inside. Remove and let rest before cubing the meat.
3. Prepare the Dressing: In a small bowl, whisk together honey, lime juice, 1 teaspoon of olive oil, and a pinch of salt until smooth and emulsified.
4. Toss the Fruit and Avocado: Dice the avocado and slice the strawberries. Gently toss them with a drizzle of the prepared dressing and the chopped cilantro to coat evenly without mashing.
5. Assemble the Stack: Position a ring mold on a serving plate. Layer ½ cup of cooked rice at the bottom, followed by an even layer of cubed chicken, and then top with the strawberry and avocado mixture. Press each layer gently to hold the shape.
6. Finish and Garnish: Carefully lift the ring mold to reveal the layered stack. Drizzle additional dressing over the top and garnish with extra cilantro for freshness.
7. Serve: Serve immediately to enjoy the freshness, or chill the components separately and assemble the stack just before serving.

Notes

• Ensure the chicken is cooked fully to an internal temperature of 165°F (74°C) for safety.
• You can substitute jasmine rice with basmati rice based on preference.
• If you don’t have a ring mold, use a small bowl to shape the stack and invert it onto a plate.
• To keep avocado from browning if preparing ahead, toss it in a little lime juice before combining.
• This dish is best served fresh for optimal texture and flavor but components can be prepped in advance.

Keywords: Chicken rice stack, strawberry avocado salad, honey lime dressing, healthy chicken recipe, fresh fruit chicken dish, layered rice stack