The Teriyaki Chicken Avocado Rice Stack is a beautiful and delicious fusion of flavors, combining tender grilled chicken, creamy avocado, and savory teriyaki sauce, all layered with fluffy jasmine rice. This dish is as visually appealing as it is flavorful, with fresh ingredients like cucumber, carrots, and sesame seeds adding texture and color.
- Ingredients:
- 2 boneless, skinless chicken breasts
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 1 tablespoon olive oil
- 2 cups cooked jasmine rice
- 1 ripe avocado, sliced
- 1/2 cucumber, thinly sliced
- 1/4 cup shredded carrots
- 2 tablespoons sesame seeds (optional)
- 2 green onions, chopped (for garnish)
- Salt and pepper, to taste
- Preheat the grill or a large skillet over medium heat.
- Season the chicken breasts with salt and pepper, then brush with the teriyaki sauce. Grill or cook in the skillet for about 5-6 minutes per side, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Remove from heat and let the chicken rest for a few minutes before slicing it into thin strips.
- While the chicken is cooking, prepare the rice and set it aside to cool slightly.
- To assemble the stacks, place a small bowl or ring mold on each serving plate. Layer with a spoonful of rice, followed by a few slices of avocado, then a layer of sliced teriyaki chicken. Repeat the layers, finishing with a few more slices of avocado on top.
- Garnish with shredded carrots, cucumber slices, sesame seeds, and green onions.
- Carefully remove the ring mold or bowl, and serve immediately.
Kcal: 350 kcal | Servings: 4 servings
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