step 1 Preheat oven to 400°F (200°C). Toss broccoli florets with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until lightly charred and tender.
step 2 While broccoli roasts, marinate the chicken breasts in teriyaki sauce for at least 15 minutes.
step 3 Grill the chicken over medium-high heat for 6-7 minutes per side, or until fully cooked and caramelized. Let rest before slicing.
step 4 Prepare white rice according to package instructions or use pre-cooked rice.
step 5 Slice the cucumber and avocado.
step 6 Assemble the bowls by adding a base of rice, then topping with sliced grilled teriyaki chicken, roasted broccoli, cucumber slices, and avocado.
step 7 Garnish with fresh cilantro if desired and serve immediately.
Storage and Reheating Tips:
Store components separately in airtight containers in the refrigerator for up to 4 days. Reheat the chicken, broccoli, and rice in the microwave or on the stovetop. Add fresh avocado and cucumber just before serving to maintain texture and freshness.
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