Description
A balanced, exotic bowl featuring grilled sweet-savory chicken thighs, wholesome brown rice, and vibrant tropical fruits. This fusion dish delivers lean protein, complex carbs, and a rainbow of nutrients for sustained energy and flavor.
Ingredients
500g skinless chicken thighs
2 tbsp soy sauce
2 tbsp gluten-free teriyaki sauce (alcohol-free)
1 tbsp honey
1 tbsp olive oil
1 tsp garlic powder
1 tsp ground ginger
2 cups cooked brown rice
1/2 cup frozen shelled edamame
1/2 red bell pepper (diced)
1/2 cup fresh pineapple chunks
1 tbsp toasted sesame seeds
1/4 cup green onions (thinly sliced)
Instructions
Pat chicken dry and season with garlic, ginger, and 1 tsp soy sauce
Whisk remaining ingredients (except rice, edamame, pepper, pineapple) into a marinade
Marinate chicken for 30 minutes
Heat grill to medium-high and cook chicken until internal temperature reaches 165°F, 6-8 minutes per side
Meanwhile, sauté diced red bell pepper in 1 tsp olive oil until tender
Assemble bowls with rice, grilled chicken, edamame, bell pepper, pineapple, and green onions
Sprinkle sesame seeds and drizzle with remaining marinade
Notes
Use a meat thermometer for food safety
Replace chicken with skinless turkey breast if preferred
Add cooked quinoa instead of brown rice for variation
Marinate up to 4 hours in advance
For extra crunch, serve with fresh mango or papaya
- Prep Time: 30
- Cook Time: 15
- Category: Poulet Faciles pour le Dîner
- Method: Grilling/Sautéing
- Cuisine: Hawaiian/Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 14g
- Sodium: 1800mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 75mg