Meal Prep Teriyaki Chicken Bowls
These Meal Prep Teriyaki Chicken Bowls combine tender chicken, sticky rice, and vibrant vegetables, making them a quick, family-friendly meal loaded with comfort and flavor.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken thighs for juicy, tender bites. (You can use chicken breasts if you prefer.)
- ½ cup teriyaki sauce store-bought or homemade for authenticity.
For the Bowls
- 2 cups cooked white or brown rice choose for a nutty flavor and added fiber.
- 1 cup broccoli florets fresh or frozen works; you’ll love the crunch.
- 1 bell pepper, sliced red or yellow for sweetness and color.
- 2 green onions, chopped for that fresh finish.
- 1 tablespoon sesame seeds adds a nice crunch and serves as a beautiful garnish.
- Salt and pepper to taste.
Instructions
Preparation
- Cut the chicken thighs into bite-sized pieces to increase tenderness.
- In a large skillet over medium heat, drizzle in a bit of oil and let it warm up until shimmering.
Cooking
- Add the chicken pieces to the pan, seasoning lightly with salt and pepper. Cook for 8-10 minutes until golden brown and cooked through.
- Pour in the teriyaki sauce, stirring to coat the chicken. Allow it to simmer for another 3-4 minutes.
- In a separate pot, bring water to a boil. Add broccoli florets and bell pepper slices for 2-3 minutes until bright and crisp.
Assembly
- In meal prep containers, start with a base layer of rice, add a generous portion of the teriyaki chicken, then top with blanched vegetables.
- Sprinkle with chopped green onions and sesame seeds before serving.
- These bowls can be enjoyed immediately or stored for later.
Notes
You can swap quinoa or cauliflower rice for a lower-carb option. Use seasonal veggies for a fresh twist and consider adding sriracha for heat or honey for sweetness.