Grilled Chicken & Avocado Teriyaki Rice Bowl is a fresh, flavorful meal that brings together juicy grilled chicken, creamy avocado, fluffy rice, and a glossy teriyaki glaze. It’s wholesome yet satisfying, perfect for weeknight dinners, healthy lunches, or easy meal prep that doesn’t sacrifice taste.
This bowl balances protein, healthy fats, and comforting carbs, delivering restaurant-style flavor right at home.
Why You’ll Love This Recipe
- Healthy & Balanced – Protein, grains, and healthy fats
- Big Flavor – Sweet-savory teriyaki with smoky grilled chicken
- Quick & Easy – Ready in under 40 minutes
- Meal-Prep Friendly – Keeps well for lunches
- Family-Friendly – Mild, crowd-pleasing flavors
- Customizable – Swap grains or add veggies easily
Preparation and Cooking Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients
Chicken
- 1 lb chicken breasts or thighs
- Salt and black pepper, to taste
- 1 tbsp olive oil
- ½ cup teriyaki sauce (store-bought or homemade)
Rice Bowl
- 2 cups cooked jasmine or white rice
- 1 ripe avocado, sliced
- 1 tbsp sesame seeds (optional)
- 2 green onions, sliced
Step-by-Step Instructions
- Season the Chicken:
Pat chicken dry and season with salt and pepper. Brush lightly with olive oil. - Grill the Chicken:
Grill over medium-high heat for 5–6 minutes per side until cooked through and nicely charred. - Glaze with Teriyaki:
Brush chicken with teriyaki sauce during the last 2 minutes of grilling. Remove and rest briefly, then slice. - Prepare the Rice:
Cook rice according to package instructions and fluff with a fork. - Assemble the Bowls:
Divide rice between bowls. Top with sliced chicken, avocado, and extra teriyaki sauce. - Garnish & Serve:
Sprinkle with sesame seeds and green onions. Serve warm.
How to Serve
- Plating Tips: Fan sliced chicken over rice for a clean look
- Side Pairings: Steamed broccoli, cucumber salad, or edamame
- Leftover Uses: Perfect for next-day lunches
- Beverage Pairing: Iced tea, sparkling water, or green tea
Additional Tips
- Let chicken rest before slicing for juicier meat
- Warm teriyaki sauce for better coating
- Use a grill pan if outdoor grilling isn’t available
- Ripe but firm avocados slice best
Variations
- Spicy Version: Add sriracha or chili flakes
- Grain Swap: Use brown rice, quinoa, or cauliflower rice
- Veggie Boost: Add roasted bell peppers or snap peas
- Sauce Twist: Try honey teriyaki or sesame ginger sauce
Storage & Freezing
- Refrigerate: Up to 4 days
- Freeze: Chicken and rice only (up to 2 months)
- Reheat: Microwave or stovetop; add sauce after reheating
Special Equipment
- Grill or grill pan
- Sauce brush
- Rice cooker or saucepan
Frequently Asked Questions
Can I use store-bought teriyaki sauce?
Yes,choose a good-quality brand for best flavor.
Can I cook the chicken indoors?
Absolutely. A grill pan or skillet works great.
Is this recipe good for meal prep?
Yes, store avocado separately until serving.
Can I make it low-carb?
Swap rice for cauliflower rice.
Conclusion
Grilled Chicken & Avocado Teriyaki Rice Bowl is a fresh, satisfying meal that’s easy to make and full of bold flavor. With juicy chicken, creamy avocado, and savory teriyaki sauce, it’s a wholesome bowl you’ll want to enjoy again and again.
