Grilled Chicken & Avocado on Rice with Teriyaki Sauce is a flavorful, wholesome meal that’s both nourishing and easy to prepare. Juicy grilled chicken, creamy avocado slices, and fluffy steamed rice come together under a glossy drizzle of sweet-savory teriyaki sauce. This balanced combination makes it a go-to recipe for weeknight dinners, meal prep, or even a healthy lunch bowl.
In this guide, you’ll learn how to make this dish step by step, plus pro tips, serving ideas, and variations to keep it fresh and exciting.
Why You’ll Love This Recipe
- Effortless Cooking – Simple steps with big flavor.
- Irresistible Taste – Sweet, savory, smoky, and creamy in every bite.
- Nutritious & Balanced – Protein, healthy fats, and carbs all in one.
- Family-Friendly – Loved by adults and kids alike.
- Customizable – Switch up proteins, veggies, or grains easily.
Preparation and Cooking Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
- 2 boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil (for grilling)
- Salt & pepper (to taste)
- 1 cup jasmine or basmati rice (uncooked)
- 1 avocado (ripe but firm, sliced)
- ½ cup teriyaki sauce (store-bought or homemade)
- 1 tsp sesame seeds (optional garnish)
- 2 green onions, sliced (optional garnish)
Step-by-Step Instructions
- Cook the Rice: Rinse and cook rice according to package directions until fluffy. Keep warm.
- Season the Chicken: Brush chicken breasts with olive oil, then season with salt and pepper.
- Grill the Chicken: Heat a grill pan or outdoor grill over medium-high heat. Grill chicken for 5–6 minutes per side, or until fully cooked and lightly charred. Rest for 5 minutes before slicing.
- Assemble the Bowls: Divide rice into bowls, top with sliced grilled chicken and fresh avocado.
- Drizzle with Sauce: Spoon teriyaki sauce generously over the top. Garnish with sesame seeds and green onions.
- Serve & Enjoy: Best enjoyed warm with extra sauce on the side.
How to Serve
- Plating Tips: Arrange chicken slices neatly with avocado fanned out for a restaurant-style look.
- Side Pairings: Pair with steamed broccoli, edamame, or a simple cucumber salad.
- Leftover Uses: Wrap leftovers in a tortilla for a teriyaki chicken wrap or toss into a salad.
- Beverage Pairing: Green tea, sparkling water, or a crisp white wine.
Additional Tips
- Marinate chicken in teriyaki sauce before grilling for deeper flavor.
- Use brown rice or quinoa for a healthier twist.
- Add a fried egg on top for an extra protein boost.
Variations
- Vegetable Additions: Add sautéed bell peppers, carrots, or zucchini.
- Spicy Version: Drizzle with sriracha or spicy mayo.
- Creamy Twist: Mash avocado with lime juice for a creamy topping.
- Herb-Infused Upgrade: Sprinkle with cilantro or Thai basil.
Storage & Freezing
- Refrigerate: Up to 3 days in an airtight container.
- Freeze: Cooked chicken and rice can be frozen separately for up to 2 months.
- Reheat: Microwave or warm on stovetop with a splash of water or extra teriyaki sauce.
Special Equipment
- Grill pan or outdoor grill
- Rice cooker (optional but handy)
Conclusion
Grilled Chicken & Avocado on Rice with Teriyaki Sauce is a healthy, delicious, and easy-to-make recipe that balances flavors beautifully. With its simple preparation and versatile variations, it’s a meal you’ll want on repeat all week long.
FAQS
Can I use frozen chicken?
Yes, thaw completely before grilling.
What can I substitute for avocado?
Try cucumber slices, edamame, or even mango for a fresh twist.
Is this dish gluten-free?
Yes, if you use gluten-free soy sauce or teriyaki sauce.
Can I make this ahead of time?
Yes, it works great for meal prep just keep sauce separate until serving.
