This Teriyaki Chicken Avocado Rice Stack is a perfect blend of bold flavors and wholesome nutrition, making it a delicious way to fuel your day. The tender, marinated chicken breast delivers a powerful protein punch essential for muscle repair and growth, while the homemade teriyaki sauce adds a savory-sweet glaze that elevates every bite. Pairing it with nutrient-rich avocado and fiber-packed brown rice creates a balanced meal that keeps you full and satisfied.
Avocado brings creamy texture and heart-healthy fats to this dish, supporting brain function and helping your body absorb fat-soluble vitamins. The brown rice provides complex carbohydrates that release energy slowly, keeping your blood sugar stable and powering you through busy afternoons. Plus, the fresh veggies add a vibrant crunch and a boost of antioxidants, contributing to overall immune support and well-being.
Not only is this dish flavorful and nutritious, but it’s also visually stunning when stacked and garnished with sesame seeds and green onions. Whether you’re meal prepping for the week or serving up a quick dinner, this recipe combines convenience with health benefits. It’s a great choice for anyone looking to enjoy a high-protein, balanced meal without sacrificing taste or satisfaction.
🥑 Teriyaki Chicken Avocado Rice Stack (High Protein)
Ingredients:
For the Teriyaki Chicken:
2 boneless, skinless chicken breasts (about 400g / 14 oz)
⅓ cup soy sauce (or tamari for gluten-free)
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger (optional)
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening sauce)
Sesame seeds and chopped green onions for garnish
For the Stack:
1 ½ cups cooked brown rice (or white jasmine rice if preferred)
1 ripe avocado, sliced
1 cup steamed or sautéed veggies (like broccoli, bell peppers, or snap peas)
Fresh cilantro or parsley for garnish
Lime wedges (optional)
Instructions:
Step 1: Prepare the Teriyaki Chicken
In a bowl, whisk together soy sauce, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, and ginger.
Place chicken breasts in a shallow dish or ziplock bag and pour marinade over. Let it marinate for at least 30 minutes (or up to 2 hours) in the fridge.
Heat a skillet or grill pan over medium heat. Remove chicken from marinade (reserve marinade) and cook chicken breasts for about 6-7 minutes per side or until fully cooked and golden.
Remove chicken and let rest. Meanwhile, pour the reserved marinade into the pan and bring to a simmer.
Add the cornstarch slurry (optional) to the simmering sauce and stir until thickened.
Slice the chicken thinly once rested.
Step 2: Assemble the Rice Stack
Use a food ring or small bowl to layer the dish:
Start with a scoop of cooked rice at the bottom.
Add a layer of sliced avocado.
Add a layer of steamed veggies.
Top with sliced teriyaki chicken.
Drizzle some of the thickened teriyaki sauce over the top.
Garnish with sesame seeds, chopped green onions, and fresh cilantro.
Serve with lime wedges on the side for extra zest.
Nutrition & Protein Boost:
Chicken breast: ~45g protein per 200g serving
Brown rice: ~5g protein per cup
Avocado & veggies add healthy fats, fiber, and micronutrients
Total protein per serving: ~40–50g depending on portion sizes
