🍱 Teriyaki Chicken Avocado Rice Stacks – A Fresh, Flavor-Packed Power Bowl

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Juicy teriyaki chicken, creamy avocado, and seasoned jasmine rice come together in this visually stunning and super satisfying dish! Packed with protein, healthy fats, and all the umami goodness you crave.

💫 Short Description

This layered bowl-style meal features sweet-savory teriyaki chicken, mashed avocado, and sesame-kissed rice—perfect for meal prep or an impressive light lunch that’s gluten-free and easy to modify.

📚 Table of Contents

  1. Why You’ll Love This Recipe

  2. Ingredients You’ll Need

  3. How to Make Teriyaki Chicken Avocado Rice

  4. Storage & Meal Prep Tips

  5. Kristy’s Tips & FAQs

  6. Nutrition Highlights (W-W friendly!)

  7. Kristy’s Kitchen Note

  8. More Bowls & Meal Prep Ideas

  9. Share Your Stacks!

❤️ 1. Why You’ll Love This Recipe

This is one of those dishes that looks fancy but comes together with pantry staples. It’s a meal-prepper’s dream—easy to scale up, naturally gluten-free, and incredibly satisfying thanks to lean protein, creamy avocado, and fiber-rich rice. Plus, those gorgeous layers? They’ll make your lunch feel luxe!

🛒 2. Ingredients You’ll Need

→ For the Teriyaki Chicken

  • 2 boneless, skinless chicken breasts

  • 80 ml soy sauce or tamari (for gluten-free)

  • 30 ml honey or brown sugar

  • 15 ml rice vinegar

  • 15 ml sesame oil

  • 2 garlic cloves, minced

  • 1 tsp grated fresh ginger

  • 1 tbsp cornstarch + 2 tbsp water (optional thickener)

→ For the Rice Base

  • 225 g cooked jasmine or sushi rice

  • 15 ml rice vinegar

  • 5 ml sesame oil

  • Pinch of salt

→ For the Avocado Layer

  • 2 ripe avocados, mashed

  • 15 ml lime or lemon juice

  • Salt and black pepper, to taste

→ Garnishes

  • Sesame seeds

  • Chopped green onions

  • Pickled ginger (optional)

🍳 3. How to Make Teriyaki Chicken Avocado Rice

Step 1: Make the Teriyaki Chicken
Whisk soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a bowl. Cook chicken in a hot skillet until golden, then pour over sauce and simmer. Use a cornstarch slurry if you like it thick and sticky. Slice once rested.

Step 2: Season the Rice
Toss warm rice with rice vinegar, sesame oil, and salt. Let it cool slightly for easier stacking.

Step 3: Mash the Avocados
Mash avocados with lime juice, salt, and pepper just before assembly for peak freshness.

Step 4: Assemble the Stacks
Using a food ring or freehand, layer rice, avocado, and sliced chicken. Press gently to shape. Garnish with sesame seeds, green onions, and pickled ginger.

🧊 4. Storage & Meal Prep Tips

  • Prep all components ahead and assemble just before eating.

  • Store avocado separately with a bit of extra lime juice to reduce browning.

  • Keeps well for 3 days in the fridge in airtight containers.

💡 5. Kristy’s Tips & FAQs

Can I make this low-carb?
Yes! Swap the jasmine rice with riced cauliflower or shirataki rice.

Need it dairy-free or soy-free?
Already dairy-free! For soy-free, use coconut aminos instead of soy sauce.

Add-ins I love:
Grated carrots, shredded nori, or a sprinkle of furikake for added umami and crunch!

📊 6. Nutrition Highlights (Per Serving Estimate)

  • Calories: ~370

  • Protein: 32g

  • Carbs: 22g

  • Fat: 18g

  • W-W Points: 5–7 (depends on rice and sweetener used)

📝 7. Kristy’s Kitchen Note

This dish came about during one of my “what’s-left-in-the-fridge” days—and it’s been a favorite ever since. It’s nutritious, gorgeous, and oh-so-flexible for any dietary lifestyle. Plus, it’s kid-approved!

🥗 8. More Bowls & Meal Prep Ideas

  • W-W Spicy Tuna Rice Bowls

  • Grilled Chicken Burrito Bowls

  • Mediterranean Chickpea Salad Jars

  • Mango Shrimp Quinoa Bowls

📢 9. Share Your Stacks!

Tried this recipe? Tag me on Instagram @KristyCookW-W with your version! I LOVE seeing your creations and sharing our W-W friendly food wins 💚

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