Why Can't I Stop Eating This Teriyaki Chicken Meal Prep?

Ingredients

• 1.5 cups Long‑Grain White Rice (dry; yields about 3 ¾ cups cooked (≈562 g))
• 2 lb Boneless Skinless Chicken Thighs (trimmed, cut into individual pieces)
• 1 tbsp Neutral Oil (for coating chicken (e.g., canola or vegetable oil))
• 5 tbsp Soy Sauce (low‑sodium preferred; 1 tbsp for chicken, ¼ cup (4 tbsp) for sauce)
• 2 tsp Garlic Powder
• 0.5 tsp White Pepper (optional, adds subtle heat)
• 2 crowns Broccoli Crowns (≈1 lb (454 g), cut into bite‑size florets)
• 1 medium‑large Sweet Potato (≈300 g, skin left on, cut into ½‑inch thick wedges)
• 2 tsp Vegetable Oil (for tossing sweet potatoes and broccoli)
• 1 tsp Salt (season vegetables and adjust final flavor)
• 0.25 cup Mirin
• 1 tbsp White Vinegar
• 3 tbsp Water
• 2 tbsp Brown Sugar
• 2 cloves Garlic Cloves (grated (≈10 g))
• 1 tsp Sesame Seeds (optional garnish)

Instructions

1. Cook the Rice

   Rinse 1.5 cups of dry rice, then cook it according to package directions (about 15 minutes) to yield roughly 3 ¾ cups cooked rice.

   Time: PT15M

2. Season the Chicken

   In a mixing bowl combine the chicken thighs with 1 tbsp oil, 1 tbsp soy sauce, 2 tsp garlic powder, and ½ tsp white pepper. Toss until evenly coated.

   Time: PT5M

3. Arrange Chicken on a Sheet Pan

   Line a sheet pan with foil, place a wire rack on top, and spread the coated chicken thighs in a single layer on the rack.

   Time: PT2M

4. Roast the Chicken

   Place the pan on the bottom rack of a pre‑heated 425 °F (218 °C) oven and roast for 25 minutes.

   Time: PT25M

   Temperature: 425°F

5. Prep the Vegetables

   While the chicken cooks, cut the broccoli into bite‑size florets and slice the sweet potato into ½‑inch thick wedges.

   Time: PT10M

6. Season Sweet Potatoes

   Toss the sweet‑potato wedges with 1 tsp oil and a pinch of salt, then spread them on a second sheet pan.

   Time: PT2M

7. Roast Sweet Potatoes (First Phase)

   Place the sweet‑potato pan on the rack above the chicken and roast for 10 minutes.

   Time: PT10M

   Temperature: 425°F

8. Make the Teriyaki Sauce

   In a small saucepan combine ¼ cup soy sauce, ¼ cup mirin, 1 tbsp white vinegar, 3 tbsp water, 2 tbsp brown sugar, and the grated garlic. Whisk, bring to a light boil, then reduce heat and simmer 10 minutes, stirring occasionally.

   Time: PT10M

9. Add Broccoli

   When the sauce has simmered ~10 minutes, push the sweet potatoes to one side of their pan, add the broccoli florets, drizzle with 1 tsp oil, sprinkle with salt, and toss to coat.

   Time: PT2M

10. Finish Roasting Vegetables

    Return the pan (broccoli + sweet potatoes) to the oven and roast for an additional 9 minutes, until broccoli is bright green and tender‑crisp and potatoes are fork‑tender.

    Time: PT9M

    Temperature: 425°F

11. Slice and Sauce the Chicken

    Remove the chicken from the oven, let rest 2 minutes, then slice into strips. Transfer to the vegetable pan, drizzle 2/3–3/4 of the teriyaki sauce over the pieces, and toss to coat.

    Time: PT5M

12. Broil for Final Browning

    Switch the oven to broil, place the pan on the top rack, and broil 7 minutes, watching closely, until the sauce caramelizes and the chicken edges brown.

    Time: PT7M

    Temperature: Broil

13. Portion and Serve

    Divide the cooked rice (≈112 g or ¾ cup per serving) into five meal‑prep containers. Top each with equal portions of chicken, sweet potatoes, and broccoli. Drizzle any remaining teriyaki sauce and sprinkle optional sesame seeds.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

44 g

Carbohydrates

55 g

Fat

12 g

Fiber

5 g