Instructions
Step 1. Rinse the rice under cold water until the water runs clear.
Step 2. Combine the rice, water, and salt in a saucepan. Bring to a boil, reduce the heat to low, cover, and cook for 18 minutes. Remove from the heat and let stand for 5 minutes.
Step 3. Preheat the oven to 425°F (220°C).
Step 4. Toss the broccoli florets with olive oil, garlic powder, salt, and black pepper.
Step 5. Spread the broccoli on a baking sheet and roast for 15–18 minutes until tender and lightly browned.
Step 6. In a small bowl, whisk together soy sauce, honey, brown sugar, sesame oil, rice vinegar, cornstarch, and water.
Step 7. Season the chicken breasts with salt and black pepper.
Step 8. Heat the olive oil in a skillet over medium-high heat.
Step 9. Cook the chicken for 5–6 minutes per side until golden brown and fully cooked.
Step 10. Add the minced garlic to the skillet and cook for 30 seconds.
Step 11. Pour the teriyaki sauce mixture into the skillet and cook for 2–3 minutes, turning the chicken until coated and the sauce thickens.
Step 12. Remove the chicken from the skillet and allow it to rest for 5 minutes.
Step 13. Slice the chicken into strips.
Step 14. Divide the rice among serving bowls.
Step 15. Arrange the sliced chicken, roasted broccoli, and avocado half over the rice.
Step 16. Drizzle any remaining teriyaki glaze over the chicken.
Step 17. Garnish with chives, parsley, and red pepper flakes before serving.
Storage and Reheating Tips
Store the chicken, rice, and broccoli in separate airtight containers in the refrigerator for up to 4 days.
Store avocado separately and add fresh when serving.
Reheat the chicken, rice, and broccoli in the microwave or on the stovetop until heated through.
Add a splash of water to the rice before reheating to maintain its texture.
The chicken and rice can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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