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Glazed Chicken with Rice & Fresh Avocado Salad

There's something so comforting about a delicious home-cooked meal. This Glazed Chicken with Rice & Fresh Avocado Salad is easy and quick, leaving you with a warm feeling of satisfaction.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Glazed Chicken
  • 4 pieces chicken breasts juicy and tender
  • 1/4 cup soy sauce adds savory depth to the glaze
  • 1/4 cup honey for a sweet touch
  • 2 cloves garlic minced
  • 1 tablespoon ginger grated, for a zesty kick
  • 1 tablespoon rice vinegar adds a tangy note
  • 1 tablespoon sesame oil for a nutty flavor
  • 1 cup jasmine rice fragrant base for the chicken
  • 2 cups water to cook the rice
For the Fresh Avocado Salad
  • 2 ripe avocados diced creamy and rich
  • 1 cup cherry tomatoes halved
  • 1/2 red onion finely chopped adds crunch
  • 1/4 cup cilantro chopped, for freshness
  • 1 lime juice for a zesty finish

Equipment

  • bowl
  • Saucepan
  • Grill or Skillet

Method
 

  1. Step 1: Prepare the glaze by mixing soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sesame oil in a bowl. Season with salt and pepper.
  2. Step 2: Marinate the chicken in the glaze for at least 30 minutes in the refrigerator.
  3. Step 3: Cook the rice by combining jasmine rice, water, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Let it sit covered for 5 minutes after cooking.
  4. Step 4: Cook the chicken on a grill or skillet over medium-high heat for 6-7 minutes on each side, brushing with reserved glaze during the last few minutes.
  5. Step 5: Prepare the salad by combining diced avocados, cherry tomatoes, red onion, and cilantro. Drizzle with lime juice and season with salt and pepper.
  6. Step 6: Serve the glazed chicken with rice and fresh avocado salad. Enjoy your meal!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The chicken will remain juicy, but the salad is best eaten fresh.