Quick Teriyaki Chicken Rice Bowl With Sliced Avocado Recipe: A Hearty, Balanced Bowl for Easy Weeknight Meals

This teriyaki chicken rice bowl is simple, flavorful, and made with everyday ingredients.

Ingredients

• 300 g rice, uncooked
• 300 g chicken thighs, sliced
• 3 tbsp teriyaki sauce
• 1 tbsp oil
• 1 carrot, grated
• 1 cucumber, sliced
• 1 avocado, sliced
• a squeeze of lime

Instructions

1. Cook the rice according to the package directions.
2. Cook the chicken in the oil for 6 minutes, add the teriyaki sauce, and simmer for 2 minutes.
3. Slice the avocado and squeeze the lime over it.
4. Spoon the rice into bowls and top with everything, finishing with sliced avocado.

Tips

• Prep all your ingredients before you start so the cooking goes smoothly.
• Taste as you go and adjust the salt, acid, and seasoning at the end.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat until steaming hot.

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