Vegetable Rice with Yogurt Topping

Honey Lime Chicken & Avocado Rice Stack Ingredients: 2 boneless, skinless chicken breasts Juice and zest of 2 limes 2 tablespoons honey 2 tablespoons olive oil 2 cloves garlic, minced Salt and pepper to taste 1 teaspoon chili flakes (optional) 2 cups cooked white or brown rice 1 avocado, diced 1 tablespoon lime juice (for avocado) 2 tablespoons chopped cilantro ¼ cup diced red onion Sour cream or Greek yogurt for topping (optional) Directions: In a bowl, whisk together lime juice, lime zest, honey, olive oil, garlic, salt, pepper, and chili flakes. Add chicken breasts to a resealable bag or container and pour in the marinade. Refrigerate for at least 30 minutes (up to 2 hours for more flavor). Grill or pan-sear the chicken over medium heat until cooked through, about 6–7 minutes per side. Let rest, then slice. In a small bowl, gently toss diced avocado with a tablespoon of lime juice and a pinch of salt. To assemble, start with a layer of warm rice on a plate or stack mold. Add sliced honey lime chicken on top, then a spoonful of the avocado mixture. Sprinkle with red onion and chopped cilantro. Add a dollop of sour cream or Greek yogurt if desired. Serve as a plated stack or mix together in a bowl for a more casual approach. Prep Time: 15 minutes (plus marinate) | Cooking Time: 15 minutes | Total Time: 30 minutes + marinating Kcal: 470 kcal | Servings: 2 servings

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