Introduction:
Looking for a quick, nutritious, and delicious meal that satisfies your taste buds and fuels your body? This Glazed Chicken Rice Bowl with Broccoli & Cucumber is the perfect solution. Packed with lean protein, fresh vegetables, and a savory-sweet glaze, this dish is a complete meal that’s easy to prepare and customizable to suit your preferences. Whether you’re meal prepping for the week or whipping up a quick dinner, this recipe is sure to become a favorite.
Glazed Chicken Rice Bowl with Broccoli & Cucumber
Ingredients:
For the Chicken and Glaze:
2 boneless, skinless chicken breasts
2 tablespoons soy sauce (low-sodium preferred)
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 garlic clove, minced
1 teaspoon fresh ginger, grated
1 tablespoon olive oil (for cooking)
For the Rice Bowl:
1 cup cooked brown rice or white rice
1 cup broccoli florets, steamed
1/2 cucumber, thinly sliced
1 tablespoon sesame seeds (optional)
Fresh cilantro or green onions for garnish
Instructions:
Prepare the Glaze:
In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside.
Cook the Chicken:
Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper. Cook for 5-6 minutes on each side, or until fully cooked and golden brown.
Pour the glaze over the chicken during the last 2 minutes of cooking, allowing it to thicken and coat the chicken. Remove from heat and let the chicken rest for a few minutes before slicing.
Assemble the Bowl:
Divide the cooked rice between two bowls. Top with steamed broccoli, sliced cucumber, and the glazed chicken.
Drizzle any remaining glaze from the skillet over the bowls. Sprinkle with sesame seeds and garnish with fresh cilantro or green onions.
Tips for Serving and Storing:
Serving: Serve immediately for the best flavor and texture. Pair with a side of miso soup or a light salad for a complete meal.
Storing: Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice before serving.
Variants:
Protein Swap: Replace chicken with tofu, shrimp, or thinly sliced beef.
Grain Swap: Use quinoa, cauliflower rice, or noodles instead of brown rice.
Vegetable Swap: Add or substitute with carrots, snap peas, or bell peppers.
Spice It Up: Add a drizzle of sriracha or chili flakes for a spicy kick.
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