Teriyaki Chicken Meal Prep Bowl Recipe
A healthier version of the classic chicken teriyaki made simple for meal prepping.
Servings: 4
Ingredients
- 1.5 lbs Skinless boneless chicken breasts or thighs diced into 1-inch cubes
- 1 Tbsp Sesame Oil
- 4 Cups Broccoli Florets fresh or frozen
- 2 Cups Cooked brown rice or quinoa
- 1 Tbsp Sesame seeds to garnish
- 2 Tbsp Sliced green onions
- 2 Tbsp Sliced chili or to taste
For the Teriyaki Sauce:
- 2 Garlic Cloves finely grated
- 2 Tbsp Fresh ginger finely grated
- 1 Tbsp Raw honey
- 1/4 Cup Low-sodium soy sauce
- 1/4 Cup Freshly squeezed orange juice
- 1/2 Tbsp Cornstarch
Instructions
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add in chicken and cook stirring occasionally for about 4-5 minutes, or until almost cooked through.
- Meanwhile whisk all teriyaki sauce into a small bowl, then pour over the chicken.
- Lower the heat and simmer for 3-5 minutes, until the sauce thickens and nicely coats the chicken.
- Steam the broccoli until just tender, 5-8 minutes.
- Divide the cooked brown rice among 4 glass containers, and top with steamed broccoli and teriyaki chicken.
- Garnish with sesame seeds, chilies, and green onions and enjoy!
- Refrigerate for 3-5 days and reheat just before serving.
Nutrition
Calories: 422kcal | Carbohydrates: 39g | Protein: 42g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 762mg | Potassium: 1102mg | Fiber: 4g | Sugar: 7g | Vitamin A: 750IU | Vitamin C: 102.8mg | Calcium: 88mg | Iron: 2.5mg