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!
- 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
- green onion chopped
- sesame seeds
- fresh parsley chopped
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.
Serving: 1bowl | Calories: 435kcal | Carbohydrates: 61g | Protein: 31g | Fat: 9g | Fiber: 5g | Sugar: 13g