Glazed Chicken Rice Bowl with Broccoli & Cucumber
A delightful dish combining juicy chicken, crunchy broccoli, and refreshing cucumber served over fluffy rice, finished with creamy avocado.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the chicken
- 2 pieces boneless, skinless chicken breasts, diced into bite-sized pieces
- 2 cloves garlic, finely minced
- 1 teaspoon smoky paprika
- 1 tablespoon golden honey
- 2 tablespoons savory soy sauce
- 1 tablespoon olive oil for cooking the chicken
For the vegetables and rice
- 2 cups fresh broccoli florets
- 1 cup fluffy cooked white rice
- 1 cucumber crispy cucumber, thinly sliced
- 1/2 piece ripe avocado, mashed
- 1 tablespoon olive oil for roasting broccoli
- Salt and freshly ground black pepper, to taste
- a pinch salt for finishing the bowl
Instructions
Prepare the Chicken
- Heat one tablespoon of olive oil in a skillet over medium heat. Add the diced chicken pieces and cook until they develop a golden-brown color, about 5-7 minutes.
- Stir in the minced garlic, smoky paprika, soy sauce, and honey. Allow to cook for another 5 minutes until the sauce thickens and coats the chicken.
Roast the Broccoli
- Preheat your oven to 400°F (200°C). In a bowl, toss the broccoli florets with a tablespoon of olive oil, salt, and pepper until well-coated.
- Spread the broccoli evenly on a baking sheet and roast for 15 minutes or until tender and slightly crispy.
Assemble the Bowl
- Scoop a serving of warm cooked white rice into a bowl. Top with a generous portion of the glazed chicken, roasted broccoli, sliced cucumbers, and creamy mashed avocado.
- Finish by sprinkling with a pinch of salt for extra flavor.
Notes
Consider marinating the chicken in soy sauce, garlic, and honey for enhanced flavors. Add toasted sesame seeds or chopped nuts for crunch.