Meal Prep Teriyaki Chicken Bowl
This homemade teriyaki chicken rice bowl is the perfect easy meal prep dinner that's loaded with sweet-and-savory flavor!
Ingredients
Teriyaki Bowl
- 2 cups cooked rice (white or brown, instant or regular)
- 6-8 oz cooked chopped chicken (~1 cup or more, to taste)
- ½ cup chopped onion
- 2 cups broccoli chopped
- ½ cup mini sweet peppers sliced
- 1-2 Tbsp teriyaki sauce or marinade of choice
- 1 tsp coconut aminos
- ½ orange, juiced
Topping Ideas:
- green onion chopped
- sesame seeds
- fresh parsley chopped
Instructions
On Meal Prep Day:
- Cook rice (or quinoa) over the stove.
- Separately, cook chopped chicken with simple seasonings (i.e., salt & pepper).
- Allow components to cool, then transfer to separate airtight containers and store in the fridge for 5-7 days.
- If desired, chop onion and broccoli and store in airtight containers in the fridge. Wait to chop mini peppers until the day of eating.
On the Day of Eating:
- Heat oil in a pan over medium heat. Saute onion and broccoli for 3-4 minutes, until it begins to soften. (Feel free to cover the pan to help steam the broccoli.)
- Add sliced mini peppers and cooked chopped chicken, continuing to cook for 1-2 minutes until chicken is warmed through.
- Season to taste with teriyaki sauce, coconut aminos, and a squeeze of orange juice.
- Remove from heat and assemble teriyaki bowls.
- Reheat rice in bowls, then add teriyaki chicken mixture and any desired toppings. Serve and enjoy!
For a Fully Prepped Meal on Prep Day:
- Cook rice and chopped chicken.
- Saute veggies and combine with cooked chicken, seasoning to taste.
- Store rice and chicken mixture in separate containers, or portion and assemble everything into individual meals that are ready to reheat and eat.
- Store in airtight containers in the fridge for 5-7 days.
Video
Nutrition
Serving: 1bowl | Calories: 435kcal | Carbohydrates: 61g | Protein: 31g | Fat: 9g | Fiber: 5g | Sugar: 13g