Instructions
Step 1: In a small bowl, combine olive oil, soy sauce, honey, garlic powder, paprika, salt, and black pepper.
Step 2: Coat the chicken breasts evenly with the marinade and let them rest for at least 20 minutes.
Step 3: Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5 to 6 minutes per side until fully cooked and nicely charred.
Step 4: Remove the chicken from the heat and let it rest for 5 minutes before slicing into strips.
Step 5: Prepare the vegetables by chopping the lettuce, cucumber, cherry tomatoes, and red bell pepper.
Step 6: Divide the cooked rice among serving bowls and top with sliced grilled chicken.
Step 7: Arrange the lettuce, cucumber, tomatoes, red bell pepper, and avocado alongside the rice and chicken.
Step 8: Sprinkle fresh parsley over the bowl and drizzle with lime juice before serving.
Storage and Reheating Tips
Store leftover chicken, rice, and vegetables separately in airtight containers in the refrigerator for up to 3 days.
Reheat the rice and chicken in the microwave or skillet until warmed through.
Add fresh avocado just before serving to maintain its texture and color.
Keep the salad vegetables chilled and assemble the bowl fresh for the best flavor and texture.
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