Teriyaki Chicken Bowl with Steamed Rice, Broccoli & Guacamole 🥗🍚
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Calories: ~500 per serving
Ingredients
For the Teriyaki Chicken:
🐓 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
🍯 3 tbsp soy sauce
🍯 2 tbsp honey or brown sugar
🧄 2 cloves garlic (minced)
🌶️ 1/2 tsp ginger (grated)
🫒 1 tbsp olive oil
For the Rice:
🍚 1 1/2 cups jasmine or basmati rice
💧 3 cups water or chicken broth
🧂 Salt to taste
For the Broccoli:
🥦 2 cups broccoli florets
🫒 1 tbsp olive oil
🧂 Salt & pepper to taste
For the Guacamole:
🥑 2 ripe avocados (mashed)
🍋 1 tbsp lime juice
🧂 Salt to taste
🌶️ Optional: 1 small jalapeño (finely diced)
For Garnish:
🌿 Sliced green onions
Directions
Cook the Rice:
Rinse the rice and cook in water or broth according to package instructions (approximately 15-20 minutes). Fluff with a fork once cooked.
Make the Teriyaki Chicken:
In a bowl, mix soy sauce, honey, garlic, and ginger.
Heat olive oil in a skillet over medium-high heat. Add chicken and cook until browned. Pour the teriyaki sauce over the chicken and let simmer for 5-7 minutes until the sauce thickens and coats the chicken.
Prepare the Broccoli:
Steam the broccoli for 3-4 minutes or sauté in olive oil with salt and pepper until tender but crisp.
Make the Guacamole:
In a bowl, mash the avocados and mix with lime juice, salt, and jalapeño (if using).
Assemble the Bowl:
Layer steamed rice, teriyaki chicken, broccoli, and a scoop of guacamole in each bowl. Sprinkle with sliced green onions for garnish.
Chef’s Notes:
Add sesame seeds to the chicken for extra flavor and texture.
For a spicier twist, drizzle sriracha or chili oil over the bowl before serving.