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Amazing Teriyaki Chicken Meal Prep Bowls 4 Days

Teriyaki Chicken Meal Prep Bowls
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These Teriyaki Chicken Meal Prep Bowls are a delicious and convenient way to enjoy a healthy, homemade lunch. Packed with tender teriyaki chicken, fluffy rice, and crisp vegetables, they’re perfect for busy weekdays. Prepare them ahead of time for easy grab-and-go meals that will keep you fueled and satisfied.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup teriyaki sauce, plus more for drizzling
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 cup uncooked white rice
  • 2 cups chicken broth
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • 1/2 cup sliced red bell pepper
  • Sesame seeds, for garnish
  • Green onions, sliced, for garnish

Instructions

  1. In a bowl, combine chicken pieces with 1/2 cup teriyaki sauce, soy sauce, honey, sesame oil, ginger, and garlic. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  2. Cook the rice: In a saucepan, combine rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until liquid is absorbed and rice is tender.
  3. While the rice cooks, heat olive oil in a large skillet or wok over medium-high heat.
  4. Add marinated chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
  5. Add broccoli, carrots, and red bell pepper to the skillet with the chicken. Stir-fry for 3-5 minutes, until vegetables are tender-crisp.
  6. Divide cooked rice among four meal prep containers.
  7. Top the rice with the teriyaki chicken and vegetable mixture.
  8. Drizzle with extra teriyaki sauce if desired.
  9. Garnish with sesame seeds and sliced green onions.
  10. Allow to cool completely before sealing and refrigerating.

Notes

  • For a vegetarian option, substitute firm tofu for chicken and use vegetable broth.
  • Add other vegetables like snap peas, water chestnuts, or mushrooms.
  • Spice it up by adding a pinch of red pepper flakes to the marinade.
  • These bowls can be stored in the refrigerator for up to 4 days.

Nutrition

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