Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey or agave syrup
For the Bowl:
- 1 cup brown rice
- 1 cucumber, julienned
- 2 medium carrots, shredded
- 1 ripe avocado, diced
- 3 green onions, sliced
- 2 tbsp sesame seeds (toasted)
- 1 tbsp sriracha sauce (optional)
Instructions
- Marinate the Chicken: In a bowl, whisk together soy sauce, honey, and rice vinegar. Add chicken breasts and let marinate for at least 30 minutes.
- Cook the Rice: Rinse brown rice under cold water until clear. Boil according to package instructions until fluffy.
- Cook the Chicken: Heat oil in a pan over medium heat and cook marinated chicken for 6-8 minutes per side until golden brown and cooked through.
- Prepare the Bowl: While the chicken cooks, julienne cucumber and shred carrots. Dice avocado just before serving. Layer cooked rice at the bottom of serving bowls and top with sliced chicken, cucumber, carrots, green onions, and avocado.
- Finish and Serve: Sprinkle sesame seeds on top and drizzle with sriracha sauce if desired. Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Marinating
- Cuisine: Asian Fusion
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 80mg
