Prep Time: 20 mins
Cook Time: 20 mins
Serves: 2
Calories per serving: ~550 kcal
Ingredients List 🛒
2 boneless chicken breasts
1/2 cup teriyaki sauce
1 tablespoon olive oil
1 cup uncooked jasmine or basmati rice
1 small head of broccoli, cut into small florets
1/2 cucumber, thinly sliced
1 ripe avocado
Juice of 1/2 lime
Salt and black pepper to taste
1 tablespoon chopped green onion (for topping)
How to Make It 👨🍳
Prepare the rice: Rinse the rice under cool water. Cook according to the instructions on the package (around 12–15 minutes). Set aside once fluffy.
Make the guac: In a small bowl, mash the avocado and mix in the lime juice, a pinch of salt, and pepper to your taste. Set aside.
Cook the chicken: Season the chicken lightly with salt and pepper. Heat olive oil in a skillet over medium heat. Sear the chicken on both sides for about 6–7 minutes until golden and fully cooked (internal temp: 165°F/74°C).
Add teriyaki glaze: Reduce heat and pour teriyaki sauce over the chicken in the skillet. Let it simmer for 2–3 minutes while spooning the sauce over the top until it thickens and glazes.
Slice chicken: Transfer chicken to a cutting board and slice into strips.
Steam the broccoli: While the chicken finishes, steam the broccoli for 5–6 minutes until tender but still bright green.
Assemble your dish: Arrange the cooked rice, steamed broccoli, cucumber slices, guacamole, and sliced chicken neatly on a serving plate.
Top & serve: Sprinkle chopped green onion over everything and serve hot.
🔄 Tips & Customizations
Prefer plant-based? Swap chicken with crispy tofu or grilled tempeh.
Try topping with sesame seeds or chili flakes for extra flavor.
Prep Time: 20 mins
Cook Time: 20 mins
Serves: 2
Calories per serving: ~550 kcal
Ingredients List
2 boneless chicken breasts
1/2 cup teriyaki sauce
1 tablespoon olive oil
1 cup uncooked jasmine or basmati rice
1 small head of broccoli, cut into small florets
1/2 cucumber, thinly sliced
1 ripe avocado
Juice of 1/2 lime
Salt and black pepper to taste
1 tablespoon chopped green onion (for topping)
How to Make It
Prepare the rice: Rinse the rice under cool water. Cook according to the instructions on the package (around 12–15 minutes). Set aside once fluffy.
Make the guac: In a small bowl, mash the avocado and mix in the lime juice, a pinch of salt, and pepper to your taste. Set aside.
Cook the chicken: Season the chicken lightly with salt and pepper. Heat olive oil in a skillet over medium heat. Sear the chicken on both sides for about 6–7 minutes until golden and fully cooked (internal temp: 165°F/74°C).
Add teriyaki glaze: Reduce heat and pour teriyaki sauce over the chicken in the skillet. Let it simmer for 2–3 minutes while spooning the sauce over the top until it thickens and glazes.
Slice chicken: Transfer chicken to a cutting board and slice into strips.
Steam the broccoli: While the chicken finishes, steam the broccoli for 5–6 minutes until tender but still bright green.
Assemble your dish: Arrange the cooked rice, steamed broccoli, cucumber slices, guacamole, and sliced chicken neatly on a serving plate.
Top & serve: Sprinkle chopped green onion over everything and serve hot.
🔄 Tips & Customizations
Prefer plant-based? Swap chicken with crispy tofu or grilled tempeh.
Try topping with sesame seeds or chili flakes for extra flavor.