Go Back
+ servings
Print
Chicken Teriyaki Rice Bowl - Square Recipe Preview Image

Chicken Teriyaki Rice Bowl

Enjoy this easy, healthy, and delicious chicken teriyaki rice bowl for an easy dinner or grab and go lunch.
Categories Lunch
Difficulty Easy
Keyword chicken teriyaki bowl, rice bowl recipes, teriyaki chicken bowl
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 bowls
Calories 533 kcal

Ingredients

For the teriyaki sauce:

  • 1/2 cup low sodium soy sauce
  • 1/4 cup raw honey
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 1 1/2 tsp apple cider vinegar
  • 1/4 tsp crushed red pepper
  • 1 tsp arrowroot starch
  • 3/4 cup water

For the chicken:

  • 1 tbsp olive oil
  • 2 chicken breasts, boneless and skinless
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic powder

For the broccoli:

  • 1 tbsp olive oil
  • 1 head broccoli, broken into florets
  • 1 clove garlic, minced

For the rice:

  • 1 cup brown rice
  • 2 cups low sodium chicken broth

Toppings:

  • green onions sliced
  • sesame seeds

Instructions

  1. To make the rice, add the uncooked rice and low sodium chicken broth to a deep pot and bring to a boil. Cover and reduce heat to low. Cook until liquid is absorbed, about 20-25 minutes. Set aside to cool.

  2. Heat a skillet over medium-high heat and add the olive oil.
  3. To make the chicken, heat olive oil in large, oven-safe skillet over high heat. Season chicken with sea salt, ground black pepper, and garlic powder.
  4. Place chicken into the skillet and cook until golden-brown on both sides and cooked through, about 4-6 minutes per side. Slice the chicken into bite-size cubes and set aside. Set aside.
  5. Once hot, add the garlic and cook for 1 minute. Then, add the broccoli and cook, stirring frequently, until the broccoli is almost tender and bright green. Set aside to cool.
  6. In a medium saucepan, combine low sodium soy sauce, raw honey, minced garlic, minced fresh ginger, apple cider vinegar, and crushed red pepper flakes over medium-high heat, stirring frequently.

  7. Dissolve arrowroot starch in water in a separate mixing bowl and then add to the saucepan. Cook for 6-8 minutes, stirring frequently, until thickened.
  8. Add the chicken to the sauce and stir to combine.
  9. To prepare the bowl, add a layer of steamed brown rice at the bottom, then the sautéed broccoli, followed by the chicken in teriyaki sauce, followed by sliced green onions and sesame seeds.
  10. Then, drizzle with the delicious teriyaki sauce over the top and and enjoy.

Recipe Video

Recipe Notes

If you’re prepping this bowl ahead of time, it works great to stack up, starting with the rice on the bottom and the broccoli on the top in a mason jar or meal prep container.

 

Thanks so much for watching and participating in this spring into health lunch challenge. I hope you have enjoyed yourself and been inspired to get on track with healthy eating, starting with a well balanced and delicious lunch to get you though the day. 

Nutrition Facts
Chicken Teriyaki Rice Bowl
Amount Per Serving (1 bowl)
Calories 533 Calories from Fat 112
% Daily Value*
Fat 12.4g19%
Saturated Fat 2.1g11%
Cholesterol 86.1mg29%
Sodium 811.1mg34%
Carbohydrates 56.2g19%
Fiber 8.9g36%
Sugar 16.1g18%
Protein 37.2g74%
* Percent Daily Values are based on a 2000 calorie diet.