Recipe by : chef ssentongo

* TERIYAKI CHICKEN AVOCADO RICE STACK 🍗🥑🍚
version – 25 min, 2 servings

Ingredients
Chicken:

• 2 chicken breasts, diced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp garlic, minced
• 1 tsp oil

Bowl:

• 2 cups cooked jasmine rice
• 1 avocado, sliced
• 2 green onions, sliced
• 1 tsp black + white sesame seeds

Sauces:

• 2 tbsp teriyaki sauce
• 1 tbsp spicy mayo: mayo + sriracha
• 1 tsp dark soy or balsamic glaze for drizzle

Method

1. Chicken: Marinate chicken 10 min in soy + honey + garlic. Pan-sear 6-7 min till caramelized. Toss with teriyaki.
2. Base: Pack rice into a ring mold on plate.
3. Layer: Add avocado slices, then sliced chicken on top.
4. Finish: Drizzle spicy mayo + teriyaki + dark soy. Top with green onions + sesame.

3 Quick Tips

1. Stack neat: Use a cup/mold for the rice so it holds shape like the photo
2. Glossy chicken: Cook on high heat at the end to caramelize the sauce
3. Creamy + spicy: Mix mayo + sriracha to taste. It’s the orange drizzle

Serve: Warm, right away

Want a salmon version or low-carb cauliflower rice swap?

* HERB-CRUSTED BAKED FISH FILLET WITH CHIMICHURRI 🐟🌿
version – 20 min, 2 servings

Ingredients
Fish:

• 2 white fish fillets – cod, halibut, or sea bass
• Salt + pepper
• 1 tbsp olive oil

Herb Crust:

• 1/4 cup breadcrumbs
• 2 tbsp parsley, chopped
• 1 tbsp parmesan
• 1 tsp garlic, minced
• 1 tbsp melted butter
• Chili flakes + thyme sprig

Chimichurri:

• 1/2 cup parsley
• 2 tbsp cilantro
• 1 garlic clove
• 3 tbsp olive oil
• 1 tbsp lemon juice or vinegar
• Salt + red chili flakes

Method

1. Chimichurri: Blitz parsley, cilantro, garlic, oil, lemon + salt. Set aside.
2. Crust: Mix breadcrumbs, parsley, parmesan, garlic + melted butter.
3. Bake: Pat fish dry, season. Brush with oil, press crust on top. Bake 400°F / 200°C for 12-14 min till flaky.
4. Plate: Spoon chimichurri on plate. Place fish on top. Garnish with thyme.

3 Quick Tips

1. Crispy crust: Broil 1 min at the end for that golden top
2. Don’t overcook: Fish is done when it flakes easily and is just opaque
3. Bright sauce: Make chimichurri 10 min ahead so flavors come together

Serve with: Roasted potatoes + cherry tomato salad like in the photo

Want a salmon version or gluten-free crust with almond flour?

* GARLIC BUTTER MUSHROOM CROSTINI 🍄🍞
version – 15 min, 8 pieces

Ingredients
Crostini:

• 1 baguette, sliced 1/2″ thick
• 2 tbsp olive oil + salt

Mushrooms:

• 250g mixed mushrooms, sliced
• 2 tbsp butter
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1 tbsp white wine or stock – optional
• Salt + pepper
• Fresh thyme sprigs for garnish

Method

1. Toast: Brush bread with oil + salt. Broil 2 min per side till golden and crisp.
2. Mushrooms: Melt butter on medium-high. Add mushrooms. Sear 4-5 min till browned.
3. Season: Add garlic + thyme. Cook 1 min. Splash wine/stock, scrape pan. Salt + pepper.
4. Assemble: Spoon mushrooms on toasts. Top with fresh thyme.

3 Quick Tips

1. No soggy bread: Toast right before serving so it stays crunchy
2. Umami flavor: Don’t stir mushrooms too much – let them get caramelized
3. Fancy touch: Add a drizzle of truffle oil or shaved parmesan

Serve: Warm as appetizers or light bites

Want a creamy goat cheese base or vegan version with olive oil?