Name: Teriyaki Chicken and Egg Rice Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 0.25 cup dry white rice; 0.5 cup water; 5 oz raw chicken breast; 1 large egg; 1.5 tbsp teriyaki sauce; 1 tsp avocado oil mayo; 0.5 tsp avocado oil; 0.25 cup raw green onions; 0.13 tsp sea salt; 0.13 tsp black pepper

Nutrition

Per serving

501 calories

Protein: 43g; 36% of calories
Carbs: 46g; 37% of calories
Fat: 15g; 27% of calories

Instructions

Prep 10 min · Cook 15 min

Combine dry white rice and water in a small saucepan, bring to a boil, then cover and simmer on low for 15 minutes.
Bring a separate pot of water to a boil, carefully lower in the egg, and boil for 6 minutes and 30 seconds before cooling under cold running water.
Dice raw chicken breast into bite-sized pieces and season with sea salt and black pepper.
Heat avocado oil in a non-stick skillet over medium-high heat and sauté chicken until golden brown, about 6 minutes.
Pour teriyaki sauce over chicken, tossing for 1 minute until sauce becomes a glossy glaze.
Peel and halve the egg, then slice raw green onions.
Fluff rice into a bowl, top with chicken and egg, then finish with a drizzle of avocado oil mayo and a garnish of raw green onions.

Nutrition

Ingredients

Instructions

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