Instructions
Step 1. In a bowl, combine olive oil, garlic powder, paprika, onion powder, oregano, salt, black pepper, and soy sauce.
Step 2. Coat the chicken breasts evenly with the seasoning mixture and let marinate for 15 minutes.
Step 3. Heat a grill pan or skillet over medium-high heat.
Step 4. Cook the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Step 5. Transfer the chicken to a cutting board and let it rest for 5 minutes.
Step 6. Slice the chicken into strips.
Step 7. Warm the cooked rice and stir in the butter if desired.
Step 8. Toss the avocado slices with lemon juice to prevent browning.
Step 9. Heat olive oil in a nonstick skillet over medium heat.
Step 10. Crack the eggs into the skillet and cook until the whites are set and the yolks reach your preferred doneness.
Step 11. Season the eggs lightly with salt and black pepper.
Step 12. Divide the rice between serving bowls.
Step 13. Arrange the sliced chicken, avocado, and fried egg over the rice.
Step 14. Sprinkle with parsley, sesame seeds, and red pepper flakes if desired.
Step 15. Serve immediately and enjoy.
Storage and Reheating Tips
Store the chicken and rice in separate airtight containers in the refrigerator for up to 4 days.
Reheat the chicken and rice in the microwave or on the stovetop until warmed through.
Avocado is best prepared fresh just before serving.
Fried eggs are best enjoyed immediately but can be refrigerated for up to 1 day.
For meal prep, store all components separately and assemble the bowl just before serving for the best texture and flavor.
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