Description

A vibrant and healthy layered dish featuring juicy honey-lime marinated chicken, creamy avocado, fluffy quinoa, and a burst of fresh cilantro. This stack is as beautiful as it is delicious, perfect for a light dinner or impressive lunch.

Ingredients

2 boneless, skinless chicken breasts
3 tablespoons honey
2 limes (juice and zest)
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup quinoa, rinsed
2 cups water or chicken broth
1 ripe avocado, sliced
1/2 cup cherry tomatoes, halved
1/4 cup fresh cilantro, chopped
1/4 cup crumbled feta cheese (optional)

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Instructions

In a small bowl, whisk together honey, lime juice, lime zest, olive oil, garlic powder, salt, and pepper. Place chicken breasts in a shallow dish and pour half of the marinade over them. Turn to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
Meanwhile, bring water or broth to a boil in a medium saucepan. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat, fluff with a fork, and let cool slightly.
Heat a grill or skillet over medium-high heat. Cook chicken for 5-7 minutes per side, basting occasionally with the remaining marinade, until internal temperature reaches 165°F. Let rest for 5 minutes, then slice thinly.
To assemble each stack: place a generous scoop of quinoa on a plate, top with sliced chicken, avocado slices, cherry tomatoes, and a sprinkle of cilantro and feta if using. Drizzle with any extra lime honey glaze.
Serve immediately and enjoy this colorful, layered dish.

Notes

You can customize the seasonings to taste. For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the marinade. For a meal prep option, divide into containers and store in the fridge for up to 3 days.

Prep Time: 20 minutes
Cook Time: 25 minutes
Method: Main
Cuisine: American