Meal Prep Teriyaki Chicken Bowls Recipe
This Meal Prep Teriyaki Chicken Bowls recipe features tender, juicy chicken breast cooked in a homemade, gluten-free teriyaki sauce with a perfect balance of garlic, ginger, and honey. Paired with sautéed stir-fry vegetables and your choice of brown rice or quinoa, this wholesome and flavorful meal is perfect for easy weekly meal prepping and healthy lunches or dinners.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner, Meal Prep
- Method: Sautéing, Simmering
- Cuisine: Asian, Japanese-inspired
- Diet: Gluten Free
Ingredients
Scale
Chicken Bowls
- 1.5 lbs chicken breasts, diced
- 1.5 tbsp sesame oil, divided
- 4 cups frozen stir-fry vegetables
- 2 cups cooked brown rice or quinoa
- 1 tbsp sesame seeds, for garnish
Homemade Teriyaki Sauce (yields 1 cup)
- 2 garlic cloves, minced
- 2 tbsp fresh ginger, grated
- 1.5 tbsp raw honey
- ⅓ cup coconut aminos
- ½ cup vegetable or chicken broth
- ½ tbsp gluten-free flour
Instructions
- Make Teriyaki Sauce: In a small pot, whisk together the minced garlic, grated ginger, raw honey, coconut aminos, and vegetable or chicken broth. Bring the mixture to a simmer over medium heat. Gradually whisk in the gluten-free flour and continue stirring until the sauce thickens, then set it aside.
- Cook Chicken: Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. Add the diced chicken breasts and cook until they are golden brown and fully cooked through, approximately 6 to 8 minutes. Pour the prepared teriyaki sauce over the chicken and let it simmer for an additional 2 minutes so the chicken is well coated.
- Sauté Veggies: In a separate pan, heat the remaining 0.5 tablespoon of sesame oil. Add the frozen stir-fry vegetables and sauté for 5 to 6 minutes until they are crisp-tender and heated through.
- Assemble Bowls: Divide the cooked brown rice or quinoa evenly into meal prep containers or bowls. Top each portion with the teriyaki chicken and sautéed vegetables. Garnish with a sprinkle of sesame seeds before serving or storing.
Notes
- Use gluten-free flour or cornstarch to ensure the sauce thickens without gluten.
- Brown rice or quinoa can be substituted with cauliflower rice for a lower-carb option.
- Store assembled bowls in airtight containers in the refrigerator for up to 4 days.
- Reheat thoroughly before serving; adding a splash of water can help prevent drying out while reheating.
- For extra flavor, garnish with chopped green onions or a squeeze of fresh lime.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 430 kcal
- Sugar: 9 g
- Sodium: 560 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 85 mg
Keywords: teriyaki chicken, meal prep, chicken bowls, gluten-free, healthy dinner, stir-fry vegetables, brown rice, quinoa, homemade teriyaki sauce
