If you’re like me, you’ve had one of those weeks where the fridge looks at you with nothing but a lonely carrot and a bottle of mustard. That’s when having meal prep ideas like this Teriyaki Chicken Bowl recipe feels like a little life jacket. I love how it blends the comfort of warm, tender chicken with crisp vegetables and a glossy sauce that clings to each bite without being too heavy. Clean eating doesn’t have to be dull. In fact, this is one of my go-to clean eating chicken recipes because it hits the balance between hearty and light. The teriyaki glaze adds just enough flavor to make me feel like I put in more effort than I actually did. And since I’m usually cooking for the week ahead, I need recipes that won’t turn sad or soggy in the fridge. This one passes that test. Meal prep often gets a bad reputation for being repetitive, but when you focus on clean eating recipes that actually taste good, the whole process becomes less of a chore and more of a weekly gift to yourself. This clean eating recipe saves me from grabbing takeout on a tired Tuesday night, and it’s one of those clean eating recipes I don’t get bored of. Whether you’re new to eating clean or you’ve been browsing clean eating recipes for years, this bowl will fit right into your routine.

1) Key Takeaways
2) Easy Teriyaki Chicken Bowls Recipe
3) Ingredients for Teriyaki Chicken Bowls
4) How to Make Teriyaki Chicken Bowls
5) Tips for Making Teriyaki Chicken Bowls
6) Making Teriyaki Chicken Bowls Ahead of Time
7) Storing Leftover Teriyaki Chicken Bowls
8) Try these Main Course Recipes next!
9) Teriyaki Chicken Bowls Recipe
10) Nutrition

1) Key Takeaways

These Teriyaki Chicken Bowls are simple, filling, and built for meal prep ideas that actually taste good.
Fresh vegetables and juicy chicken give a clean eating feel without making you miss takeout.
The homemade sauce is quick to whisk together and coats every bite beautifully.
Perfect for busy weeks when you want eating clean recipes ready in the fridge.

2) Easy Teriyaki Chicken Bowls Recipe

I’ve always believed that weeknight dinners don’t need to drain our energy. This recipe is my answer when I want something nourishing that won’t leave me staring at a sink full of dishes. Teriyaki chicken bowls are as friendly to a rushed schedule as they are to a rumbling stomach. The balance of vegetables and protein makes it a keeper among clean eating recipes. When I think about meal prep ideas, this one shows up at the top of my list.

Sometimes I joke that my rice cooker is the hardest worker in my kitchen. Once the rice is done, all the other parts come together with ease. The sauce takes only minutes, the chicken cooks quickly, and the vegetables brighten everything up. By the time I sit down with a bowl, I’ve forgotten that I was even hungry a half hour ago. Eating clean never felt so satisfying.

If you’re trying to add more balance to your meals without spending your evenings chasing complicated steps, this is your recipe. It feels like a treat yet stays firmly on the side of clean eating chicken recipes. I can honestly say that having these bowls ready in the fridge has saved me from calling for takeout more than once.

3) Ingredients for Teriyaki Chicken Bowls

Chicken Breast: Boneless and skinless, cut into bite-sized pieces. The chicken soaks up the sauce and stays juicy when cooked right.

Avocado Oil: A light cooking oil that adds a subtle flavor and helps the chicken brown without sticking.

Broccoli Florets: Bright green florets that soften slightly while keeping their bite. They make the bowl feel fresh and balanced.

Carrots: Thin slices add natural sweetness and color to the dish, balancing the savory sauce.

Cooked Brown Rice: Nutty and hearty, this base holds the whole dish together. It makes the bowls filling and reliable for meal prep.

Sesame Seeds: A sprinkle on top adds crunch and a little roasted flavor. Small detail, big payoff.

Green Onions: Thin slices give the final bowl a crisp finish that cuts through the richness of the sauce.

Soy Sauce: A low-sodium version keeps the sauce savory without overpowering. Coconut aminos work if you prefer.

Raw Honey: Adds just enough sweetness to round out the sauce and makes the glaze glossy.

Garlic and Ginger: Minced and grated, they bring warmth and sharp flavor that define teriyaki.

Sesame Oil: A tiny drizzle goes a long way, adding a toasty depth to the sauce.

Cornstarch Slurry: Thickens the sauce so it clings to every piece of chicken and vegetable.

4) How to Make Teriyaki Chicken Bowls

Step 1: Whisk the soy sauce, honey, garlic, ginger, and sesame oil in a small saucepan. Let it simmer until fragrant. Stir in the cornstarch slurry and cook until thickened. Set it aside to cool slightly.

Step 2: Heat avocado oil in a skillet over medium-high heat. Add chicken pieces, season lightly, and cook until golden and tender. The smell alone will make you smile.

Step 3: Toss in the broccoli and carrots. Sauté them with the chicken until they brighten in color and soften just enough to still have crunch.

Step 4: Pour the prepared teriyaki sauce into the skillet. Stir to coat everything evenly. Watch the glossy sauce hug each bite.

Step 5: Scoop the mixture over bowls of warm brown rice. Sprinkle sesame seeds and green onions on top. Pause a second to admire the colors before you dig in.

5) Tips for Making Teriyaki Chicken Bowls

I’ve learned a few things while cooking this recipe again and again. First, cut the chicken into even pieces so it cooks quickly and stays juicy. Uneven chunks either dry out or undercook. A little care with the knife makes all the difference.

Second, don’t walk away from the sauce. It thickens fast, and nobody wants gluey teriyaki. Stirring keeps it silky and helps it coat the chicken perfectly. It’s one of those small details that makes eating clean recipes taste far better.

Last, I love to play with the vegetable mix. Sometimes I add bell peppers or snap peas if that’s what’s in my fridge. These bowls are forgiving, which is why they work so well for meal prep ideas. They keep variety in your week without adding stress.

6) Making Teriyaki Chicken Bowls Ahead of Time

Meal prep is easier when food holds up well, and this recipe does. The sauce keeps the chicken moist, and the vegetables stay bright even after sitting in the fridge. I portion everything into airtight containers so weekday lunches become grab-and-go meals.

Sometimes I keep the rice in one container and the chicken with vegetables in another. This way, I can heat them separately and avoid soggy grains. A quick microwave brings the whole meal back to life. Clean Eating doesn’t get much simpler.

Planning ahead with recipes like this gives me the peace of knowing I’ll eat well no matter how hectic the week gets. Having these bowls ready feels like my past self left me a thoughtful little gift in the fridge.

7) Storing Leftover Teriyaki Chicken Bowls

Leftovers keep nicely in airtight containers for up to four days. The flavor deepens with time, which makes day two and three meals taste even better. That glossy sauce works its magic overnight.

If you want to freeze portions, go for it. The chicken and sauce freeze well, though the vegetables lose some crunch. I’ve done it in busy weeks and never regretted having a meal waiting in the freezer.

When reheating, a splash of water or soy sauce helps loosen the dish if it looks dry. Heat gently and stir to bring everything back together. Simple steps like this keep eating clean enjoyable and stress free.

8) Try these Main Course Recipes next!

9) Teriyaki Chicken Bowls Recipe