Description
A vibrant and flavorful dish featuring juicy honey-lime chicken, fluffy rice, and a sweet-tart strawberry salsa, stacked for an impressive presentation.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1/4 cup honey
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup fresh strawberries, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon lime zest
- Fresh lime wedges for garnish
Instructions
1. Prepare the Crust:
- In a small bowl, whisk together honey, lime juice, olive oil, garlic, salt, and pepper. Place chicken breasts in a resealable bag, pour the marinade over them, and refrigerate for at least 30 minutes.
- While chicken marinates, rinse rice in cold water. In a medium saucepan, bring chicken broth to a boil. Add rice, reduce heat to low, cover, and simmer for 15-18 minutes until tender. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
- Meanwhile, prepare strawberry salsa: combine diced strawberries, red onion, cilantro, balsamic vinegar, and lime zest in a small bowl. Set aside.
- Heat a grill or grill pan over medium-high heat. Remove chicken from marinade (discard leftover marinade) and grill for 5-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes, then slice.
- To assemble stacks: Place a metal ring or biscuit cutter on a plate. Fill with a layer of rice, then sliced chicken, and top with strawberry salsa. Gently lift the ring. Repeat for remaining servings. Garnish with lime wedges and extra cilantro.
- Serve immediately and enjoy.
Notes
You can customize the seasonings to taste. For extra heat, add a pinch of red pepper flakes to the marinade.