Teriyaki Chicken Meal Prep Bowl Food

TERIYAKI CHICKEN MEAL PREP BOWL RECIPE

Teriyaki Chicken Meal Prep Bowl Recipe image

A healthier version of the classic chicken teriyaki made simple for meal prepping.

Provided by Rena

Time 35m

Number Of Ingredients 13

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)
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

Steps:

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 Facts : Calories 422 kcal, Carbohydrate 39 g, Protein 42 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 108 mg, Sodium 762 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

WEEKDAY MEAL-PREP CHICKEN TERIYAKI STIR-FRY RECIPE BY TASTY

Weekday Meal-prep Chicken Teriyaki Stir-fry Recipe by Tasty image

Here's what you need: chicken breasts, salt, pepper, garlic, soy sauce, honey, sesame seed, onion, small bell peppers, broccoli, green onion, white rice

Provided by Camille Bergerson

Categories Dinner

Time 27m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 chicken breasts, cubed
salt, to taste
pepper, to taste
1 teaspoon garlic, crushed
½ cup soy sauce
⅓ cup honey
1 ½ tablespoons sesame seed, more to garnish
1 onion, sliced
2 small bell peppers, thinly sliced
2 cups broccoli
1 green onion, thinly sliced
white rice, cooked

Steps:

In a pan, cook cut chicken over medium-high heat until almost done. Salt and pepper to taste.
Reduce heat to medium and stir in the crushed garlic.
Add in the soy sauce, honey, and 1 tablespoon of the sesame seeds. Stir until thickened.
Remove the chicken from the pan, leaving the sauce, and add the vegetables to the pan.
Cover the pan for several minutes and cook until the vegetables begin to soften, then remove the lid and stir until the sauce is thick again.
Split the rice, vegetables, and chicken evenly between 4 containers. Top with a sprinkle of sesame seeds and sliced green onion. Refrigerate for up to 4 days.
Enjoy!

Nutrition Facts : Calories 404 calories, Carbohydrate 49 grams, Fat 6 grams, Fiber 5 grams, Protein 41 grams, Sugar 36 grams

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