Instructions
Step 1: Heat olive oil in a skillet over medium-high heat and season your chicken pieces with salt and pepper on both sides.
Step 2: Place the chicken skin-side down in the hot skillet and sear for 5-6 minutes until golden brown, then flip and cook for another 4-5 minutes.
Step 3: In a small bowl, whisk together soy sauce and honey to create your glaze.
Step 4: Pour the glaze over the chicken and reduce heat to medium, cooking for 8-10 minutes more until the chicken is cooked through and the glaze caramelizes.
Step 5: While the chicken cooks, prepare your salad by combining lettuce, sliced cucumber, cherry tomatoes, red onion, and avocado in a bowl.
Step 6: Plate everything together, placing the glazed chicken alongside your fluffy rice and fresh avocado salad.
Storage and Reheating Tips
Store leftover chicken and rice in separate airtight containers in the refrigerator for up to 3 days. Keep the salad components separate to prevent wilting.
Reheat the chicken gently in a 325°F oven for about 10 minutes to maintain its juiciness. You can warm the rice in the microwave with a splash of water for 1-2 minutes.
Prepare fresh salad components just before eating for the crispest texture and best flavor. The avocado is best added right before serving to prevent browning.
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