Teriyaki Chicken Breast + Jasmine Rice

Ingredients

Steps

1. 1

   Rinse rice. Add 1½ cups water per cup of rice + salt. Boil, cover, low 15 min, rest 5 min, fluff.

2. 2

   Season chicken with salt, pepper, and garlic powder.

3. 3

   Air fry 400°F for 15 min (flip at 10), or pan-sear in olive oil 5-6 min per side until 165°F. Rest 3 min, then slice.

4. 4

   In the last 2 min, pour teriyaki into the pan and let it reduce, flipping the protein to coat.