Glazed Chicken Rice Bowl with Broccoli & Cucumber
A dazzling dish that combines juicy glazed chicken, fluffy rice, vibrant broccoli, and refreshing cucumber, perfect for family dinners or special occasions.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the chicken
- 2 pieces boneless, skinless chicken breasts, diced into bite-sized pieces Tender and juicy, providing protein and flavor.
- 2 cloves garlic, finely minced Aromatic and pungent, bringing depth to the dish.
- 1 teaspoon smoky paprika Adds a warm, smoky flavor that enhances the chicken.
- 1 tablespoon golden honey Sweet and sticky, balancing out the savory ingredients.
- 2 tablespoons savory soy sauce Brings umami, rounding out the flavors.
- 1 tablespoon olive oil For cooking the chicken until golden and delicious.
- 1 pinch salt To enhance all the flavors present in the dish.
For the vegetables
- 2 cups fresh broccoli florets Vibrant green and crunchy, perfect for nutrition.
- 1 piece crisp cucumber, thinly sliced Refreshing and cool, cutting through the richness of the dish.
- 1/2 piece ripe avocado, mashed Creamy for added texture and healthy fats.
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the diced chicken and cook until golden brown, about 5-7 minutes.
- Stir in the minced garlic, smoky paprika, soy sauce, and honey.
- Allow the sauce to thicken and coat your chicken; cook for another 5 minutes.
Vegetable Preparation
- Preheat your oven to 400°F (200°C).
- Toss the broccoli florets with another tablespoon of olive oil, salt, and pepper to taste.
- Spread the broccoli on a baking sheet and roast for 15 minutes until tender.
Assembly
- Scoop a serving of warm cooked rice into a bowl.
- Top the rice with glazed chicken, roasted broccoli, sliced cucumbers, and mashed avocado.
- Sprinkle a final pinch of salt and enjoy your amazing bowl!
Notes
For garnish, add sliced scallions or sesame seeds. You can use chicken thighs for a juicier option or swap in tofu for a plant-based twist. Store leftovers in an airtight container for up to three days.