Honey Lime Chicken Rice Stack with Feta Crumble & Fresh Herbs
Ingredients
For the chicken
2 large chicken breasts (about 450 g, diced)
1 tbsp olive oil
2 tbsp honey
2 tbsp lime juice
2 cloves garlic (minced)
Salt & pepper
For the rice stack
2 cups cooked jasmine rice
1 tbsp lime juice
1 tbsp chopped parsley or cilantro
For the topping
⅓ cup feta cheese (crumbled)
2 tbsp chopped fresh parsley
1 tbsp chopped cilantro or mint
Optional
Diced avocado
Cherry tomatoes
Lime wedges
Chili flakes
Instructions
In a bowl, whisk together olive oil, honey, lime juice, garlic, salt, and pepper.
Add the chicken and marinate for 15–20 minutes.
Heat a large skillet over medium-high heat.
Cook the chicken for 6–8 minutes until golden and cooked through.
Pour any remaining marinade into the pan and cook for 1 minute until lightly glazed.
Toss the cooked rice with lime juice and chopped parsley or cilantro.
Place a ring mold on a serving plate.
Fill with the rice mixture and gently press down.
Top with the honey lime chicken.
Carefully remove the mold.
Sprinkle with crumbled feta and fresh herbs.
Garnish with avocado, tomatoes, lime wedges, or chili flakes if using.