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Healthy Teriyaki Chicken Rice Bowl with fresh vegetables

Healthy Teriyaki Chicken Rice Bowl

A quick and nutritious meal featuring chicken, fresh veggies, and a delicious teriyaki sauce, perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Lunch
Cuisine: Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces chicken breasts, cut into bite-sized cubes
  • Salt & pepper, to taste
  • 1 tbsp oil (olive or vegetable)
For the Sauce
  • 3 tbsp soy sauce
  • 2 tbsp honey or maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp water
  • 1 tsp cornstarch (mixed with 1 tsp water for slurry)
  • 1 clove garlic, minced
  • 1 tsp grated fresh ginger (optional)
For the Bowl
  • 1 cup cooked jasmine or basmati rice
  • 1/2 piece avocado, cubed
  • 1 cup broccoli florets, lightly steamed
  • 1/2 piece cucumber, sliced
  • 1 piece spring onion, sliced for garnish

Method
 

Preparation
  1. In a small bowl, mix soy sauce, honey, vinegar, garlic, ginger, and water to make the sauce. Set it aside.
  2. Season the chicken with salt and pepper.
Cooking
  1. Heat oil in a skillet over medium-high heat. Cook the chicken for 5–6 minutes until browned and cooked through.
  2. Pour in the sauce and bring it to a simmer. Stir in the cornstarch slurry and cook for 1–2 more minutes until the sauce thickens and coats the chicken.
  3. While the chicken cooks, steam broccoli for 2–3 minutes until bright green but still crisp.
Assembly
  1. In two serving bowls, divide the rice. Arrange cucumber, broccoli, avocado, and glazed chicken on top.
Garnish
  1. Sprinkle with sliced green onion and serve warm.

Notes

For extra flavor, marinate the chicken in the sauce for 30 minutes before cooking. Use a variety of vegetables to add more color and nutrients. For a gluten-free option, use tamari instead of soy sauce. To store, keep leftovers in an airtight container in the fridge for up to 3 days.