Teriyaki Chicken Meal Prep Bowls

Ingredients

• 2 pieces Chicken Breast (large, boneless, skinless; about 1.5 lb each)
• 1/4 cup Low-Sodium Soy Sauce (use low‑sodium variety)
• 1/4 cup Mirin (real Japanese rice wine, not imitation)
• 1 tablespoon Fresh Ginger (peeled and grated)
• 2 cloves Garlic (minced)
• 2 tablespoons Honey (raw or regular)
• 1 tablespoon Cornstarch (mixed with water to form slurry)
• 1 tablespoon Water (cold, for slurry)
• 2 cups Broccoli Florets (cut into bite‑size pieces)
• 1 piece Bell Pepper (any color, sliced into strips)
• 1 tablespoon Avocado Oil (for tossing vegetables)
• to taste Salt
• to taste Black Pepper
• 1 cup Rice (uncooked, jasmine or long‑grain)
• 1 tablespoon Sesame Seeds (for garnish)
• 2 stalks Green Onion (chopped, for garnish)

Instructions

1. Make Cornstarch Slurry

   Combine 1 tablespoon cornstarch with 1 tablespoon cold water in a small bowl and whisk until smooth with no lumps.

   Time: PT2M

2. Prepare Teriyaki Sauce

   In a mixing bowl whisk together 1/4 cup low‑sodium soy sauce, 1/4 cup real mirin, 1 tablespoon grated ginger, 2 minced garlic cloves, 2 tablespoons honey, then stir in the cornstarch slurry until fully incorporated.

   Time: PT3M

3. Coat Chicken

   Place the two chicken breasts in the sauce, turn to coat evenly, then transfer them to an ovenproof baking dish.

   Time: PT2M

4. Preheat Oven

   Preheat the oven to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

5. Bake Chicken

   Bake the coated chicken breasts for 20‑25 minutes, or until the internal temperature reaches 165°F (74°C).

   Time: PT22M

   Temperature: 400°F

6. Cook Rice in Instant Pot

   Add 1 cup rice and 1 cup water to the Instant Pot, seal the lid, set to high pressure for 3 minutes, then allow natural pressure release.

   Time: PT13M

7. Prepare Vegetables

   Wash and cut broccoli florets and bell pepper. Toss them on a baking sheet with 1 tablespoon avocado oil, salt, and pepper; massage the seasoning into each piece.

   Time: PT5M

8. Roast Vegetables

   Place the seasoned vegetables in the oven alongside the chicken for the last 10‑15 minutes, depending on desired crispness.

   Time: PT12M

   Temperature: 400°F

9. Cube and Re‑coat Chicken

   Remove the baked chicken, let rest 5 minutes, then cut into bite‑size cubes. Return the cubes to the baking dish to coat with the thickened teriyaki sauce.

   Time: PT5M

10. Assemble Meal‑Prep Bowls

    Divide the cooked rice, teriyaki chicken, and roasted vegetables among 4 containers. Sprinkle each with 1/4 tablespoon sesame seeds and a portion of chopped green onion.

    Time: PT5M

11. Store

    Seal the containers with lids and place them in the refrigerator.

    Time: PT0M

Nutrition Facts

Calories

460

Protein

35g

Carbohydrates

45g

Fat

12g

Fiber

5g