Teriyaki Chicken Meal Prep Bowl Recipe
These Teriyaki Chicken Meal Prep Bowls feature tender chicken, homemade teriyaki sauce, broccoli, and rice for an easy make-ahead lunch or dinner. They're ready in about 35 minutes and can be customized with your favorite vegetables and grains.
Servings: 4
Ingredients
- 1.5 pounds Skinless boneless chicken breasts or thighs diced into 1-inch cubes
- 1 tablespoon Sesame Oil
- 4 Cups Broccoli Florets fresh or frozen
- 2 Cups Cooked brown rice or quinoa
- 1 tablespoon Sesame seeds to garnish
- 2 tablespoons Sliced green onions
- 2 tablespoons Sliced chili or to taste
For the Teriyaki Sauce:
- 2 Garlic Cloves finely grated
- 2 tablespoons Fresh ginger finely grated
- 1 tablespoon Raw honey
- 1/4 Cup Low-sodium soy sauce
- 1/4 Cup Freshly squeezed orange juice
- 1/2 tablespoon Cornstarch
Instructions
- Heat 1 tablespoon Sesame Oil in a large skillet over medium-high heat. Add the 1.5 pounds Skinless boneless chicken breasts or thighs and cook, stirring occasionally, for about 4-5 minutes, or until almost cooked through.
- Meanwhile, whisk all the teriyaki sauce in a small bowl (2 Garlic Cloves, 2 tablespoons Fresh ginger, 1 tablespoon Raw honey, 1/4 Cup Low-sodium soy sauce, 1/4 Cup Freshly squeezed orange juice, and 1/2 tablespoon Cornstarch), then pour it over the chicken.
- Lower the heat and simmer for 3-5 minutes, until the sauce thickens and nicely coats the chicken.
- Steam the 4 Cups Broccoli Florets until just tender, 5-8 minutes.
- Divide the 2 Cups Cooked brown rice among 4 glass containers, and top with steamed broccoli and teriyaki chicken.
- Garnish with 1 tablespoon Sesame seeds, 2 tablespoons Sliced chili, and 2 tablespoons Sliced green onions and enjoy!
- Refrigerate for 3-5 days and reheat just before serving.
Notes
- Cut the chicken into evenly sized 1-inch pieces so they cook evenly.
- Chicken breasts or thighs can be used.
- Fresh or frozen broccoli works well.
- Brown rice, white rice, jasmine rice, or quinoa can be used.
- Store assembled bowls in airtight containers for up to 4 days.
- Reheat gently and add a splash of water to the rice if needed.
- Use tamari instead of soy sauce to make the recipe gluten-free.
- Add sriracha or sliced chili if you like a little heat.
- For best results, don't overcook the broccoli since it will be reheated.
Nutrition
Calories: 409kcal | Carbohydrates: 37g | Protein: 43g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 807mg | Potassium: 1077mg | Fiber: 4g | Sugar: 8g | Vitamin A: 751IU | Vitamin C: 103mg | Calcium: 91mg | Iron: 3mg