Meals With Maria

No More Boring Lunch Prep with these Chicken Teriyaki Bowls!

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The flavor on this homemade sauce in these Chicken Teriyaki bowls is heavenly! The bowls are full of healthy chicken and veggies and really easy to make. I love to prep these, freeze them, and heat them up when I need a healthy and quick lunch!

I recently made these Teriyaki Chicken Bowls when I prepped an entire month of breakfasts, lunches, and snacks for my husband and I and some breakfasts and snacks for our 3 kids too! I was able to prep in just 6 hours and now we have meals for the entire month! You can access the entire plan to do this yourself right here!

The 1 Month in 1 Day Meal prep is on SALE for 50% off in February so make sure to grab your copy!

You can watch me make this and more budget friendly meal prep in this Youtube video.

One Month Meal Prep on my Youtube Channel

And for more high protein high veggie dishes check out these videos:

MORE CHEAP AND HEALTHY RECIPES TO TRY

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Chicken Teriyaki Bowls

  • Author: Maria
  • Total Time: 35 minutes
  • Yield: 10 1x
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Description

Tasty sauce makes chicken, veggies, and rice the prefect treat in this Chicken Teriyaki bowls!

Ingredients

Scale

Sauce:

  • 3/4 cup water
  • 3/4 cup soy sauce
  • 3/4 cup honey
  • 2 1/2 tablespoons sesame oil
  • 1 teaspoon red pepper flakes
  • 2 tablespoons cornstarch

Bowls:

  • 2 cups rice
  • 4 tablespoons olive oil
  • 7 1/2 cups broccoli
  • 5 cups snap peas
  • 6 chicken breasts
  • salt and pepper
  • sesame seeds

Instructions

  1. Mix together all of the sauce ingredients and set aside.
  2. Cook rice according to package instructions.
  3. Heat 2 tablespoons of oil in a large frying pan over medium heat. When the oil is hot, add the broccoli and snap peas. Sauté for 5-7 minutes until the broccoli and peas are tender. Place evenly in meal prep containers or bowls.
  4. While the veggies are cooking, slice the chicken into bite sized pieces.
  5. Add 2 tablespoons of oil to the hot pan used for the veggies. Add the chicken and add salt and pepper to your liking.
  6. Cook the chicken until cooked through, 7-10 minutes.
  7. Add the sauce to the pan and simmer for 2 minutes until thickened.
  8. Add the chicken and the cooked rice to the bowls or containers.
  9. Store int he fridge up to 4 days or freeze up to 3 months. Re-heat in the microwave for 3-4 minutes.
  • Prep Time: 15
  • Cook Time: 20

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