Chicken Teriyaki Bowl

Ingredients

• •2 boneless, skinless chicken breasts
• •1 cup uncooked jasmine rice
• •1 cup water
• •1/4 cup teriyaki sauce
• •1 tbsp olive oil
• •1/2 tsp garlic powder
• •1/2 tsp ground ginger
• •1/4 cup chopped green onions (for garnish)
• •1 tsp sesame seeds (optional)
• •Salt and pepper to taste

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs clear.

2. 2

   In a medium saucepan, combine the rinsed rice and 1 cup of water. Bring to a boil, then cover and reduce heat to low. Cook for about 15 minutes or until the rice is tender and the water is absorbed.

3. 3

   While the rice is cooking, season the chicken breasts with garlic powder, ground ginger, salt, and pepper on both sides.

4. 4

   Heat the olive oil in a grill pan or skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).

5. 5

   In the last minute of cooking, brush the teriyaki sauce over the chicken, allowing it to caramelize slightly on the grill.

6. 6

   Once cooked, remove the chicken from heat and let it rest for a few minutes before slicing it into strips.

7. 7

   Fluff the cooked jasmine rice with a fork and divide it into serving bowls. Top each bowl with sliced chicken and drizzle additional teriyaki sauce if desired.

8. 8

   Garnish with chopped green onions and sesame seeds before serving.