Glazed Chicken Rice Bowl with Broccoli & Cucumber
A vibrant and colorful meal combining succulent glazed chicken, crisp vegetables, and fluffy rice, perfect for family dinners.
Servings: 4 servings
Calories: 500kcal
Ingredients
Chicken and Sauce
- 2 pieces boneless, skinless chicken breasts, diced Diced into bite-sized pieces
- 2 cloves garlic, minced Finely minced
- 1 teaspoon smoky paprika Adds warm depth
- 1 tablespoon golden honey For sweetness
- 2 tablespoons soy sauce Enhances overall flavor
- 1 tablespoon olive oil For sautéing
Vegetables
- 2 cups fresh broccoli florets Brings color and crunch
- 1 piece cucumber, sliced Thinly sliced for a refreshing texture
- 1/2 piece ripe avocado, mashed For creaminess
Base
- 1 cup cooked white rice Fluffy cooked rice as the base
- to taste salt and black pepper For seasoning
Instructions
Prepare the Chicken
- Heat olive oil in a skillet over medium heat.
- Add diced chicken pieces and cook until golden brown, about 5-7 minutes.
- Stir in minced garlic, smoky paprika, soy sauce, and honey.
- Allow the sauce to thicken and coat the chicken, cooking for another 5 minutes.
Roast the Broccoli
- Preheat oven to 400°F (200°C).
- Toss broccoli florets with olive oil, salt, and pepper.
- Lay them on a baking sheet in a single layer and roast for about 15 minutes until tender but slightly crispy.
Assemble the Bowl
- Scoop a serving of warm cooked rice into a bowl as the base.
- Arrange the glazed chicken, roasted broccoli, and fresh cucumber on top.
- Add a generous dollop of mashed avocado and sprinkle with salt before serving.
Notes
Consider adding red pepper flakes for heat. Experiment with different vegetables. Prepare chicken in advance for better marinating. Garnish with fresh herbs like cilantro or parsley.