Meal Prep Ideas with Teriyaki Chicken Bowls
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.
Servings: 4 bowls
Ingredients
- 1 1/2 lbs boneless skinless chicken breast, cut into bite-sized pieces
- 1 Tbsp avocado oil or olive oil
- Sea salt and freshly ground black pepper, to taste
- 4 cups broccoli florets
- 2 medium carrots, peeled and sliced thin
- 2 cups cooked brown rice
- 2 Tbsp sesame seeds, for garnish
- 2 green onions, sliced thin for garnish
For the Sauce
- 1/2 cup low-sodium soy sauce or coconut aminos
- 1/4 cup raw honey or pure maple syrup
- 2 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 2 tsp sesame oil
- 1 Tbsp cornstarch mixed with 2 Tbsp water
Instructions
- In a small saucepan, whisk together soy sauce, honey, garlic, ginger, and sesame oil. Bring to a simmer over medium heat.
- Stir in the cornstarch slurry and continue to cook until thickened, about 2 minutes. Remove from heat and set aside.
- Heat oil in a large skillet over medium-high heat. Add chicken, season lightly with salt and pepper, and cook until browned and cooked through, about 6 to 8 minutes.
- Add broccoli and carrots to the pan and sauté until crisp-tender, about 4 minutes.
- Pour the teriyaki sauce over the chicken and vegetables, stirring until everything is coated well.
- Serve the mixture over bowls of cooked brown rice. Garnish with sesame seeds and green onions.