Name: Grilled Teriyaki Chicken Bowl
Prep time: 25 min
Cook time: 45 min
Ingredients: 24 oz Water; 8 slices Cucumber; 8 oz Chicken breast boneless skinless; 2 TBSP Reduced-sodium soy sauce; 2 TBSP Rice wine vinegar; 1 tsp Fresh ginger (grated); 1/2 cup White rice (rinsed well); 1 cup Water; 1/2 Cucumber; 2 TBSP Rice wine vinegar; 1/8 tsp Salt; 1/2 tsp Sugar; 1 Avocado (peeled and sliced); 2 TBSP Scallions (chopped); 1/2 TBSP Sesame seeds; 24 oz Milk; 4 tsp Matcha powder; 4 tsp Honey; 2 cup Ice cubes; 4 Mochi ice cream (your favorite flavor)

Grilled Teriyaki Chicken Bowl

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Prep Time: 25

Cook Time: 45

Servings:

Calories: 775kcal

Ingredients

Cucumber Water

24 oz Water
8 slices Cucumber

Farm Style Teriyaki

8 oz Chicken breast boneless skinless
2 TBSP Reduced-sodium soy sauce
2 TBSP Rice wine vinegar
1 tsp Fresh ginger grated
1/2 cup White rice rinsed well
1 cup Water

Cucumber Ribbon Salad

1/2 Cucumber
2 TBSP Rice wine vinegar
1/8 tsp Salt
1/2 tsp Sugar

Garnish:

1 Avocado peeled and sliced
2 TBSP Scallions chopped
1/2 TBSP Sesame seeds

Iced Matcha Green Latte

24 oz Milk
4 tsp Matcha powder
4 tsp Honey
2 cup Ice cubes

Mochi

4 Mochi ice cream your favorite flavor

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Mix together the water and cucumber. Refrigerate until ready to serve.
Place the chicken in a ziplock bag with soy sauce, vinegar, and ginger and marinate 20 minutes or longer as preferred. (The longer, the more flavor.)
Cook the rice according to the directions on the package. Season with salt and pepper to taste. Leave covered until ready to serve.
Cut cucumber in half lengthwise, and scrape out the seeds with a spoon. Using a vegetable peeler or mandoline, peel long thin strips or “ribbons” onto a couple of paper towels. Blot with a couple more paper towels and place them in a bowl.
In a small bowl, whisk rice wine vinegar, salt, and sugar together and pour over cucumber ribbons; toss.
Preheat a grill or grill pan over medium heat.
Grill the chicken on both sides to an internal temperature of 160℉ (71℃) using a thermometer. Then set aside. Slice before serving.
To the bowl of a blender, add the milk, matcha powder, and honey. Blend for 30 seconds to 1 minute or until the matcha is lump-free. Pour into a glass of ice.
Once cooked through, slice the chicken and assemble the bowls.
Place rice into a bowl, add grilled chicken, avocado, and cucumber salad. Sprinkle with sesame seeds and scallions. Serve with cucumber water. Enjoy with matcha latte and mochi ice cream for dessert.

Nutrition