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Glazed teriyaki chicken rice bowl with broccoli, avocado, and cucumber.

Glazed Teriyaki Chicken Rice Bowl with Broccoli, Avocado & Cucumber

A delicious and nutritious rice bowl featuring teriyaki chicken, fresh avocado, and crunchy cucumber, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice Use white or brown rice.
  • 1 pound chicken breast, sliced Thinly sliced for faster cooking.
  • 1/4 cup teriyaki sauce Use gluten-free if necessary.
  • 1 cup broccoli florets Fresh or frozen can be used.
  • 1 avocado, sliced Use fresh for best flavor.
  • 1 cucumber, sliced Fresh cucumber adds crunch.
  • 1 tablespoon sesame oil For cooking the chicken.
  • Salt and pepper to taste
  • Sesame seeds for garnish Optional for topping.

Method
 

Cooking
  1. Heat sesame oil in a skillet over medium heat.
  2. Add sliced chicken and cook until browned and cooked through, about 5-7 minutes.
  3. Pour in teriyaki sauce and stir to coat the chicken, cooking for an additional 2-3 minutes.
  4. In a separate pot, steam the broccoli until tender.
  5. In serving bowls, layer cooked rice, glazed chicken, steamed broccoli, avocado slices, and cucumber slices.
  6. Garnish with sesame seeds and serve.

Notes

For additional flavors, consider pairing with extra teriyaki sauce or chili flakes. Store leftovers in an airtight container in the fridge for 2-3 days. Reheat using a microwave or skillet on low heat.