Super simple, healthy & inexpensive dinner I threw this recipe together with just a few things I had laying around the house!


Recipe Breakdown

  • Time ( 25 Minutes )
  • Serves ( 3-4 People )
  • Difficulty ( 2/10 )


  • Chef’s Knife

  • Grill Pan

  • Medium Skillet

  • 2 Medium Sauce Pans

  • Tongs


  • 4 Chicken Breasts, Boneless

  • 1 Bunch Asparagus

  • 2 C Brown Rice

  • 1 bunch Cilantro, Minced

  • Olive Oil

  • Butter (optional)

  • Salt & Pepper to Taste

Marinade Ingredients

  • 1/3 C Teriyaki Sauce

  • 1/3 C Soy Sauce

  • 1/2 C Brown Sugar (optional)

  • 1/2 Lime, Juice of

  • 1/2 Orange, Juice of

  • 1 Tbsp Sweet Chili Sauce

  • 1 tsp Sriracha

  • 2 Garlic Cloves, Minced

  • 1/4 tsp Curry Powder

  • 1 tsp Salt & Pepper

  • 2 Tbsp of Corn Starch, for Slurry

  • 2 Tbsp Heavy Cream, for Slurry


  • Combine marinade ingredients in a large ziplock bag. Close the bag & kneed to combine. Add chicken breast, close the bag, kneed to fully coat chicken. Let the chicken marinade for 2-4 hours in the refrigerator.

  • Preheat your grill to medium heat. Oil lightly with olive oil. Start boiling rice.

  • Place chicken breast on the grill & pour the remaining marinade into a small sauce pan, bring to a boil. Once marninade boils, reduce heat to a medium simmer, add corn starch slurry to thicken sauce.

  • Grill chicken over medium heat for 10-12 minutes per side, basting generously with marinade every 2-4 minutes.

  • Melt butter in a medium skillet. If you don’t want to sure butter, use extra virgin olive oil. Sautee asparagus over medium heat until tender. Season generously with salt & pepper.

  • Mince cilantro and then fold it into your cooked rice. Season generously with salt & pepper.

  • Start plating your dish by putting a spoonful of rice on the bottom. Next place a few asparagus spears on top of the rice. Drizzle some of your thickened sauce over the asparagus & rice. Finally top of your dish by placing the chicken breast on top of the asparagus. Finish with a sprig of fresh cilantro.