Teriyaki Chicken Meal Prep Bowl Recipe

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 ½ 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

Directions

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

• Calories: 422 kcal
• Total Fat: 10 g
• Saturated Fat: 1 g
• Cholesterol: 108 mg
• Sodium: 762 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 42 g