This colorful and nourishing dish combines tender honey-lime glazed chicken, fluffy quinoa, and a refreshing mango-avocado salad. Every layer brings a balance of sweet, tangy, and savory flavors, making this stack perfect for a light dinner, healthy lunch, or elegant presentation for guests.
Ingredients
Honey Lime Chicken
2 large boneless, skinless chicken breasts
3 tablespoons honey
Juice and zest of 2 fresh limes
2 tablespoons olive oil
3 cloves garlic, finely minced
1 teaspoon chili powder or smoked paprika
½ teaspoon ground cumin
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
Quinoa Layer
1 cup quinoa, well rinsed
2 cups water or chicken broth
½ teaspoon salt
1 tablespoon olive oil
Juice of ½ lime
Mango Avocado Salad
1 large ripe mango, peeled and diced
1 ripe avocado, diced
2 tablespoons red onion, finely chopped
Juice of 1 lime
1 tablespoon olive oil
Salt and black pepper, to taste
Optional Garnishes
Fresh cilantro, finely chopped
Red chili flakes
Sesame seeds
Lime wedges for serving
Step-by-Step Instructions
- Prepare and Cook the Quinoa
Rinse the quinoa thoroughly under cold water to remove any bitterness.
In a medium saucepan, combine the quinoa, water (or broth), and salt.
Bring to a rolling boil, then reduce the heat to low. Cover and simmer for 12–15 minutes, or until the liquid is fully absorbed.
Remove from heat and let the quinoa rest, covered, for 5 minutes.
Fluff gently with a fork, drizzle with olive oil, add lime juice, and set aside.
- Marinate and Cook the Honey Lime Chicken
In a bowl, whisk together honey, lime juice, lime zest, olive oil, garlic, chili powder, cumin, salt, and black pepper.
Place the chicken breasts in the marinade and coat well. Let marinate for at least 15 minutes (or up to 1 hour for deeper flavor).
Heat a large skillet or grill pan over medium heat and lightly oil it.
Cook the chicken for 5–7 minutes per side until golden brown and fully cooked through.
Pour any remaining marinade into the pan and let it simmer for 1–2 minutes until it thickens into a glossy glaze.
Remove chicken from heat, allow it to rest for a few minutes, then slice into strips or bite-size pieces.
- Prepare the Mango Avocado Mixture
In a mixing bowl, gently combine diced mango, avocado, and red onion.
Add lime juice and olive oil, mixing carefully so the avocado stays intact.
Season lightly with salt and black pepper to enhance the natural sweetness of the fruit.
Assembling the Stack
Spoon a generous layer of warm quinoa onto the plate or into a serving ring.
Top with a layer of honey-lime chicken, making sure to drizzle some of the glaze over it.
Finish with the mango avocado salad, arranging it neatly for a beautiful stacked look.
Garnish with fresh cilantro, chili flakes, or sesame seeds.
Serving Suggestions
Serve warm for a comforting meal or chilled for a refreshing summer dish.
Perfect as a meal-prep option—store each component separately and assemble when ready to eat.
Add a dollop of yogurt sauce or drizzle of chili-lime dressing for extra richness.
Why You’ll Love This Recipe
Balanced sweet, tangy, and savory flavors
High-protein and nutrient-rich
Easy to customize and visually stunning