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Teriyaki Chicken Meal Prep Bowl

A delicious, protein-packed meal solution combining chicken, broccoli, and rice or quinoa, perfect for meal prepping and family dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course, Meal Prep
Cuisine: Asian, Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken and Sauce
  • 1.5 lbs Skinless boneless chicken breasts or thighs Make sure to cube the chicken evenly for consistent cooking.
  • 1 Tbsp Sesame Oil Adds a rich flavor; alternatively, use avocado oil.
  • 2 Tbsp Raw honey Balances the sauce’s saltiness; maple syrup can serve as a vegan alternative.
  • 1/4 Cup Low-sodium soy sauce Opt for coconut aminos if avoiding gluten.
  • 1/4 Cup Freshly squeezed orange juice You can mix it up with pineapple juice for a tropical flair.
  • 1/2 Tbsp Cornstarch Use for thickening the sauce; arrowroot powder is a gluten-free substitute.
  • 2 Garlic Cloves finely grated garlic A must-have for flavor depth.
  • 2 Tbsp Fresh ginger Finely grated, adds warmth and zing.
Vegetable Base
  • 4 Cups Broccoli Florets Adds a delightful crunch; fresh or frozen works.
  • 2 Cups Cooked brown rice or quinoa Quinoa increases your protein intake.
Garnishes
  • 1 Tbsp Sesame seeds For garnish, enhancing texture and flavor.
  • 2 Tbsp Sliced green onions Provides a fresh kick; substitute with chives if preferred.
  • 2 Tbsp Sliced chili For an added spice element; adjust to taste.

Method
 

Cooking Chicken
  1. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat.
  2. Add the cubed chicken and cook, stirring occasionally, for about 4-5 minutes, or until it’s almost fully cooked through.
Preparing Teriyaki Sauce
  1. While the chicken cooks, whisk together all teriyaki sauce ingredients—garlic, ginger, honey, soy sauce, orange juice, and cornstarch—in a small bowl.
  2. Pour the mixed sauce over the chicken once it’s nearly cooked.
  3. Lower the heat and simmer for 3-5 minutes, allowing the sauce to thicken and coat the chicken beautifully.
Steaming Broccoli
  1. In a separate pot, steam the broccoli florets until just tender, about 5-8 minutes.
Assembling Bowls
  1. Divide the cooked brown rice among 4 glass storage containers.
  2. Top with the steamed broccoli and teriyaki chicken.
Garnishing
  1. Finish by sprinkling sesame seeds, chilies, and green onions over the top.

Notes

Store your meal prep bowls covered in the refrigerator for up to 3-5 days. These meal prep bowls freeze beautifully; just let them cool completely before sealing in airtight containers. To reheat, thaw overnight in the fridge and warm in the microwave or on the stove.