Okay, so you know those nights when you’re staring into the fridge, totally drained, and the last thing you want to do is spend ages cooking? Yeah, me too! That’s exactly why I dreamt up this incredible Teriyaki Chicken Avocado Rice Bowl. It’s like a flavor explosion waiting to happen, but seriously, it comes together faster than you can say ‘dinner is served!’ The magic is in that sweet, savory teriyaki chicken paired with creamy avocado and fluffy rice. It just *works*, you know? I first made this when I was trying to find a tasty way to use up some chicken thighs, and honestly? It became an instant weeknight superhero in my kitchen. It’s healthy-ish, super satisfying, and just plain *delicious*. Trust me, you’re gonna love it!
Why You’ll Love This Teriyaki Chicken Avocado Rice Bowl
Seriously, why wouldn’t you love this bowl? Here’s the scoop:
- Super Speedy: We’re talking dinner on the table in under 40 minutes, folks! Perfect for those crazy weeknights.
- Effortlessly Easy: Most of the work is just chopping and simmering chicken. You practically can’t mess it up.
- Flavor Party: That sweet and savory teriyaki chicken? The creamy avocado? The fluffy rice? It’s a taste sensation in every single bite.
- Healthy-ish & Filling: Packed with protein and healthy fats, it’ll keep you satisfied without weighing you down.
Ingredients for Your Teriyaki Chicken Avocado Rice Bowl
Alright, let’s get down to what you’ll need for this amazing bowl. Don’t worry, most of this is probably already lurking in your pantry or fridge!
For the Teriyaki Chicken:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces (trust me, thighs are juicier!)
- 1/2 cup teriyaki sauce, plus extra for that glorious drizzle later
- 1 tbsp sesame oil
- 2 cloves garlic, minced (fresh garlic is key!)
For the Rice Bowls:
- 2 cups cooked rice (your favorite kind works – white, brown, even cauliflower rice!)
- 1 ripe avocado, sliced
- 1/2 cup shredded carrots (for that pop of color and crunch)
- 1/4 cup chopped green onions (the green parts for garnish!)
- 1 tbsp sesame seeds (optional, but they add a nice nutty touch)
Essential Equipment for Making the Teriyaki Chicken Avocado Rice Bowl
You really don’t need a fancy setup for this one! Just a couple of basics will do the trick. First up, a large skillet is your best friend here. It gives the chicken plenty of room to brown up nicely and lets that teriyaki sauce bubble away beautifully. You’ll also want a small saucepan if you’re cooking your rice from scratch – it just makes sure everything is perfectly ready to go when you are.
Step-by-Step Instructions for the Teriyaki Chicken Avocado Rice Bowl
Alright, let’s get this deliciousness cooked up! It’s way easier than you think.
Preparing the Rice
First things first, if your rice isn’t already cooked, get that going! Whether it’s fluffy white rice, hearty brown rice, or even some quick-cook cauliflower rice, follow the package directions. We want it perfectly ready for our bowls!
Cooking the Teriyaki Chicken
Grab your big skillet and pop in that sesame oil. Get it nice and hot over medium-high heat – you’ll know it’s ready when it shimmers a bit. Toss in your bite-sized chicken pieces and let them get a good golden-brown sear on all sides, about 5 to 7 minutes. Don’t overcrowd the pan; you might need to do this in batches so the chicken browns instead of steaming. Once it looks nicely browned, toss in that minced garlic and give it about a minute, just until you can smell its amazing fragrance. Now, pour in that glorious teriyaki sauce and bring it all to a gentle simmer. Let it bubble away for another 5 to 7 minutes. You want the chicken to be cooked through and that sauce to get a little thicker, coating everything like a delicious glaze. Yum!
Assembling Your Teriyaki Chicken Avocado Rice Bowl
Okay, the best part! Grab your four bowls. Divide that fluffy cooked rice evenly between them. Now, spoon that gorgeous, saucy teriyaki chicken right on top. Arrange your creamy avocado slices next, followed by a generous sprinkle of those vibrant shredded carrots. Finish it off with some fresh, chopped green onions – they add such a nice fresh bite! If you’re feeling fancy (and why wouldn’t you be?), give it another little drizzle of teriyaki sauce and a sprinkle of sesame seeds. Boom! Dinner is served.
Psst! If you’re looking for another killer chicken and rice combo, you’ve got to check out my High-Protein Chicken Rice recipe. It’s another winner for easy dinners!
Tips for the Best Teriyaki Chicken Avocado Rice Bowl
Alright, so you’ve got the recipe, but let me give you a few insider tricks to make this Teriyaki Chicken Avocado Rice Bowl absolutely sing. First off, if you can, use chicken thighs! I know some people reach for breast, but thighs stay so much juicier and absorb that teriyaki flavor like a sponge. Don’t skip mincing the garlic; it really distributes that amazing flavor throughout the chicken better than garlic powder. And when you’re cooking the chicken, make sure that skillet is nice and hot before you add the pieces – that’s how you get those lovely crispy edges and that gorgeous sear. Oh, and for the avocado? Make sure it’s ripe but not mushy – you want those lovely slices, not avocado goo. A little extra teriyaki drizzle at the end is a must in my book!
Ingredient Notes and Substitutions for Your Rice Bowl
Let’s chat about the ingredients for your Teriyaki Chicken Avocado Rice Bowl for a sec. If you can’t find chicken thighs, chicken breast totally works, just be a little careful not to overcook it so it stays tender. For the rice, literally any kind will do the trick! Brown rice adds a nice nutty flavor, sushi rice gives you that classic sticky texture, or hey, if you’re keeping it low-carb, cauliflower rice is a fantastic option. Don’t stress too much about the teriyaki sauce either; most store-bought ones are great, but you can totally whip up your own if you’re feeling adventurous. It’s all about making this bowl work for YOU!
Nutritional Information for the Teriyaki Chicken Avocado Rice Bowl
Now, let’s talk about what you’re getting with each delicious bowl. These numbers are just estimates, of course, because we all use slightly different ingredients and portion sizes! But generally, you’re looking at around 550 calories, 35g of protein, 45g of carbs, and about 25g of fat per serving. It’s a pretty solid balance to keep you fueled and happy!
Frequently Asked Questions about Teriyaki Chicken Avocado Rice Bowl
Got questions about my super speedy Teriyaki Chicken Avocado Rice Bowl? I’ve got you covered!
Can I make this Teriyaki Chicken Avocado Rice Bowl ahead of time?
Totally! Cook the chicken and rice ahead of time and store them separately in the fridge. Then, just slice your avocado and assemble when you’re ready to eat. It makes lunchtime a breeze!
What are some good variations for this rice bowl?
Oh, absolutely! You can swap the chicken for shrimp or even tofu. Add in some edamame, sliced cucumber, or a drizzle of sriracha for a spicy kick. Get creative with it!
Is this recipe suitable for a quick weeknight dinner?
One hundred percent! This Teriyaki Chicken Avocado Rice Bowl is a weeknight warrior. With the chicken cooking while the rice is ready (or reheating), assembly is super fast. Dinner on the table in under 40 minutes? Yes, please!
Share Your Teriyaki Chicken Avocado Rice Bowl Creation!
Alright, my friends, now it’s YOUR turn to shine! I would absolutely LOVE to see your amazing Teriyaki Chicken Avocado Rice Bowls. Did you add anything special? Did it become your new weeknight go-to? Snap a pic and tag me on social media, or better yet, drop a comment below and tell me all about it! I really can’t wait to hear how much you loved making (and devouring!) this simple, delicious meal. Check out more easy dinner ideas while you’re here!
Teriyaki Chicken Avocado Rice Bowl
Ingredients
Equipment
Method
- Cook rice according to package directions if not already cooked.
- Heat sesame oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-7 minutes.
- Add minced garlic to the skillet and cook for 1 minute until fragrant.
- Pour in the teriyaki sauce and bring to a simmer. Cook for another 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Assemble the bowls: Divide the cooked rice among four bowls. Top with the teriyaki chicken, sliced avocado, shredded carrots, and chopped green onions.
- Drizzle with extra teriyaki sauce and sprinkle with sesame seeds, if desired.