Meal Prep Teriyaki Chicken Bowls

Ingredients

• 1 lb boneless, skinless chicken thighs (for juicy, tender bites. (You can use chicken breasts if you prefer.))
• 1/2 cup teriyaki sauce (store-bought or homemade for authenticity.)
• 2 cups cooked white or brown rice (choose for a nutty flavor and added fiber.)
• 1 cup broccoli florets (fresh or frozen works; you’ll love the crunch.)
• 1 bell pepper, sliced (red or yellow for sweetness and color.)
• 2 green onions, chopped (for that fresh finish.)
• 1 tablespoon sesame seeds (adds a nice crunch and serves as a beautiful garnish.)
• Salt and pepper (to taste.)

Instructions

1. 1

   --- Preparation ---

2. 2

   Cut the chicken thighs into bite-sized pieces to increase tenderness.

3. 3

   In a large skillet over medium heat, drizzle in a bit of oil and let it warm up until shimmering.

4. 4

   --- Cooking ---

5. 5

   Add the chicken pieces to the pan, seasoning lightly with salt and pepper. Cook for 8-10 minutes until golden brown and cooked through.

6. 6

   Pour in the teriyaki sauce, stirring to coat the chicken. Allow it to simmer for another 3-4 minutes.

7. 7

   In a separate pot, bring water to a boil. Add broccoli florets and bell pepper slices for 2-3 minutes until bright and crisp.

8. 8

   --- Assembly ---

9. 9

   In meal prep containers, start with a base layer of rice, add a generous portion of the teriyaki chicken, then top with blanched vegetables.

10. 10

    Sprinkle with chopped green onions and sesame seeds before serving.

11. 11

    These bowls can be enjoyed immediately or stored for later.