Looking for a meal that’s both comforting and refreshing? This Super Fresh Teriyaki Chicken Rice Bowl with Greens & Guac delivers the perfect balance of savory, sweet, and creamy flavors. Tender teriyaki-glazed chicken rests atop fluffy rice, surrounded by crisp greens, vibrant veggies, and a dollop of creamy guacamole.
It’s the kind of meal that satisfies every craving — wholesome yet indulgent, easy to make yet restaurant-worthy. Perfect for weeknight dinners, meal prep, or a healthy lunch that doesn’t sacrifice flavor.
Ingredients
Serves 4
For the Teriyaki Chicken:
- 1 lb (450g) boneless, skinless chicken thighs or breasts
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey (or brown sugar)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
For the Rice Bowl:
- 3 cups cooked jasmine or brown rice
- 2 cups mixed greens (spinach, lettuce, or kale)
- 1 cup shredded carrots
- 1 cucumber, thinly sliced
- 1 ripe avocado (for guacamole)
- Juice of 1 lime
- Salt and pepper to taste
- Optional toppings: sesame seeds, green onions, sriracha drizzle
Preparation Time
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
Step-by-Step Instructions
Step 1: Prepare the Teriyaki Sauce
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
- Pour the mixture into a small saucepan and bring to a gentle simmer over medium heat.
- Add the cornstarch slurry and stir until the sauce thickens slightly. Remove from heat and set aside.
Step 2: Cook the Chicken
- Heat a large skillet or grill pan over medium-high heat.
- Add the chicken and cook for 5–6 minutes per side, until golden and cooked through.
- Brush or pour half of the teriyaki sauce over the chicken while cooking for a sticky glaze.
- Once done, slice the chicken into strips.
Step 3: Make the Guacamole
- Mash the avocado in a small bowl.
- Add lime juice, salt, and pepper. Mix until smooth and creamy.
Step 4: Assemble the Rice Bowls
- Divide cooked rice among four bowls.
- Top each bowl with greens, shredded carrots, cucumber, and sliced teriyaki chicken.
- Add a spoonful of guacamole on the side and drizzle remaining teriyaki sauce over the top.
- Finish with sesame seeds, green onions, or sriracha if desired.
Serving Suggestions
- Serve warm for a comforting meal or chilled as a refreshing lunch bowl.
- Swap rice for quinoa or cauliflower rice for a lighter version.
- Add a soft-boiled egg for extra protein.
- Pair with miso soup or seaweed salad for a Japanese-inspired meal.
Nutritional Highlights
| Nutrient | Per Serving (1 Bowl) |
|---|---|
| Calories | 480 |
| Protein | 32 grams |
| Total Fat | 16 grams |
| Saturated Fat | 3 grams |
| Carbohydrates | 50 grams |
| Sugars | 9 grams |
| Fiber | 5 grams |
| Sodium | 590 milligrams |
Nutritional Notes:
- Chicken and avocado provide lean protein and heart-healthy fats.
- Brown rice and vegetables supply fiber, vitamins, and minerals for lasting energy.
- Homemade teriyaki sauce contains less sodium and sugar than store-bought versions.
Tips for Success
- Marinate the chicken for at least 30 minutes before cooking for deeper flavor.
- Use leftover rice for better texture — slightly dry rice absorbs sauces beautifully.
- Store leftovers in airtight containers for up to 3 days; they reheat perfectly for meal prep.
This Super Fresh Teriyaki Chicken Rice Bowl with Greens & Guac is everything you want in a meal — colorful, nourishing, and full of vibrant flavors. The sweet-savory teriyaki glaze pairs beautifully with creamy guacamole and crisp vegetables, creating a satisfying bowl that’s as good for your body as it is for your taste buds.
Whether you’re meal-prepping for the week or cooking dinner for the family, this easy rice bowl is a guaranteed crowd-pleaser.