Description
A vibrant, balanced bowl featuring tender honey-soy glazed chicken, crispy roasted broccoli, creamy avocado, and refreshing cucumber over fluffy rice.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 3 tbsp honey
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp rice vinegar
- 1 head broccoli, cut into florets
- 2 tbsp olive oil
- 1 cup white rice, cooked
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 2 green onions, chopped
- 1 tbsp sesame seeds
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Toss broccoli florets with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes until crispy and tender.
- In a bowl, whisk together soy sauce, honey, garlic, ginger, and rice vinegar. Marinate chicken pieces in half the sauce for 10 minutes.
- Heat a skillet over medium-high heat. Cook chicken for 6-8 minutes until browned and cooked through. Add remaining sauce and simmer for 2-3 minutes until glazed.
- Divide cooked rice among bowls. Top with glazed chicken, roasted broccoli, avocado slices, and cucumber. Garnish with green onions and sesame seeds.
- Drizzle any extra glaze from the skillet over the bowls and serve immediately.
Notes
You can customize the seasonings to taste.