Meal Prep Teriyaki Chicken Bowls
A quick and tasty dinner option with fresh chicken, crisp vegetables, and delicious homemade teriyaki sauce, perfect for busy weeknights.
Ingredients
For the Teriyaki Sauce
- 2 cloves 2 garlic cloves, minced
- 2 tablespoons 2 tablespoons of grated fresh ginger
- 1.5 tablespoons 1.5 tablespoons of raw honey
- ⅓ cup ⅓ cup of coconut aminos
- ½ cup ½ cup of vegetable or chicken broth
- ½ tablespoon ½ tablespoon of gluten-free flour To thicken the sauce
Main Ingredients
- 1.5 pounds 1.5 lbs chicken breasts, diced
- 1.5 tablespoons 1.5 tbsp sesame oil, divided For cooking chicken and sautéing vegetables
- 4 cups 4 cups frozen stir-fry vegetables
- 2 cups 2 cups cooked brown rice or quinoa
- 1 tablespoon 1 tbsp sesame seeds, for garnish
Instructions
Make Teriyaki Sauce
- In a small pot, whisk together minced garlic, grated ginger, honey, coconut aminos, and broth.
- Bring this mix to a simmer over medium heat.
- Whisk in gluten-free flour until the sauce thickens. Set aside.
Cook Chicken
- Heat 1.5 tablespoons of sesame oil in a skillet over medium-high heat.
- Add the diced chicken breasts and cook until golden brown and fully cooked (about 6–8 minutes).
- Pour in the prepared teriyaki sauce and let it simmer for another 2 minutes.
Sauté Veggies
- In another pan, heat the remaining sesame oil.
- Add frozen stir-fry vegetables and sauté for 5–6 minutes until crisp-tender.
Assembly
- Divide cooked brown rice or quinoa into food containers.
- Top each portion with teriyaki chicken and sautéed veggies.
- Sprinkle with sesame seeds.
Notes
Store in the fridge for up to 4 days or freeze for 2–3 months. Reheat in an air fryer or oven to avoid sogginess. Consider using pre-chopped vegetables or rotisserie chicken for quicker prep.
Nutrition
Serving: 1gCalories: 430kcalCarbohydrates: 35gProtein: 28gFat: 18gSaturated Fat: 3gSodium: 500mgFiber: 4gSugar: 4g
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