Name: Super Fresh Teriyaki Chicken Rice Bowl with Greens & Guac
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 1 lb boneless, skinless chicken thighs or breasts; 1/4 cup soy sauce; 2 tbsp brown sugar or honey; 2 garlic cloves, minced; 1 tsp grated ginger; 1 tbsp rice vinegar; 1 tsp cornstarch mixed with 2 tsp water; 1 tbsp sesame oil or olive oil; 2 cups cooked white or brown rice; 2 cups mixed greens (spinach, kale, arugula, etc.); 1/2 cucumber, sliced; 1 carrot, shredded; 1/2 cup red cabbage, thinly sliced; 1/2 cup edamame or snap peas (optional); 2 ripe avocados; 1 tbsp lime juice; 1/4 tsp garlic or onion powder; Salt and pepper, to taste; 2 tbsp chopped cilantro (optional); Sesame seeds, green onions, sriracha or spicy mayo, pickled ginger (optional toppings)

This Super Fresh Teriyaki Chicken Rice Bowl with Greens & Guac is one of my favorite meals when I want something healthy, vibrant, and satisfying all at once. I love the combination of sweet-savory teriyaki chicken, fluffy rice, crisp greens, and creamy guacamole—it’s full of texture and flavor in every bite. Whether I’m meal-prepping or throwing together a quick dinner, this bowl always hits the spot.

Why You’ll Love This Recipe

I love how this bowl balances clean, wholesome ingredients with bold, comforting flavors. The teriyaki chicken is juicy and caramelized, the greens add crunch and freshness, and the guac brings everything together with its rich creaminess. It’s easy to customize and prep ahead, making it perfect for busy days when I want something nourishing without sacrificing taste.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the teriyaki chicken:

Boneless, skinless chicken thighs or breasts
Soy sauce
Brown sugar or honey
Garlic, minced
Ginger, grated
Rice vinegar
Cornstarch + water (for thickening)
Sesame oil or olive oil

For the rice bowl base:

Cooked white or brown rice
Mixed greens (like spinach, kale, arugula, or lettuce)
Cucumber, sliced
Carrot, shredded
Red cabbage, thinly sliced
Edamame or snap peas (optional)

For the guacamole:

Ripe avocados
Lime juice
Garlic or onion powder
Salt and pepper
Chopped cilantro (optional)

Toppings (optional):

Sesame seeds
Sliced green onions
Sriracha or spicy mayo
Pickled ginger

directions

I start by whisking together soy sauce, brown sugar or honey, garlic, ginger, rice vinegar, and a splash of water in a bowl. I cook the sauce in a skillet, then stir in a cornstarch slurry to thicken it.
I sear the chicken in a hot skillet with a little oil until golden and cooked through. I pour the teriyaki sauce over the chicken and let it simmer until glossy and coated. Then I slice or chop the chicken.
I mash the avocados in a small bowl with lime juice, garlic or onion powder, salt, and pepper until creamy.
To build the bowls, I start with a scoop of rice, then layer in the mixed greens, cucumbers, carrots, cabbage, and edamame.
I top each bowl with the teriyaki chicken and a generous spoonful of guac. I finish with sesame seeds, green onions, or a drizzle of spicy mayo if I want more kick.

Servings and timing

This recipe makes about 4 bowls. It takes roughly 15 minutes to prep and 20 minutes to cook, so I usually have it ready in under 40 minutes.

Variations

Sometimes I swap the chicken for tofu or shrimp when I want something different. I’ve also used quinoa or cauliflower rice instead of regular rice for a lighter bowl. For extra flavor, I mix chopped pineapple or mango into the bowl for a sweet contrast to the teriyaki.

storage/reheating

I store the chicken and rice separately from the greens and guac in airtight containers. The chicken and rice keep in the fridge for up to 4 days and reheat well in the microwave or on the stove. I make the guacamole fresh or cover it tightly with plastic wrap to minimize browning if I prep it ahead.

FAQs

Can I use bottled teriyaki sauce?

Yes, when I’m in a rush, I use a good bottled teriyaki sauce and just cook it with the chicken. It saves time and still tastes great.

What’s the best rice to use?

I usually use jasmine or short-grain white rice for a soft texture, but brown rice adds a nice nutty flavor and more fiber.

How do I keep the guac from browning?

I press plastic wrap directly onto the surface of the guac and store it airtight. Adding a little extra lime juice also helps preserve the color.

Can I make this bowl vegetarian?

Absolutely. I use crispy tofu or grilled vegetables instead of chicken, and it’s just as flavorful with the teriyaki sauce.

Is this good for meal prep?

Yes! I prep the rice, chicken, and chopped veggies ahead, then just assemble and add guac before serving. It’s great for grab-and-go lunches.

Conclusion

This Super Fresh Teriyaki Chicken Rice Bowl with Greens & Guac is one of those meals that feels light and energizing but still comforting and delicious. I love how easy it is to customize and how every ingredient brings something special to the dish. It’s colorful, satisfying, and always leaves me feeling good about what I’m eating.