Introduction

These Meal Prep Teriyaki Chicken Bowls are a delicious and nutritious way to enjoy a flavorful dinner throughout the week. Packed with tender chicken, crisp vegetables, and a homemade teriyaki sauce, they make for a convenient and satisfying meal.

Meal Prep Teriyaki Chicken Bowls Recipe - Recipe Image

Ingredients

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

Step 1: Make the teriyaki sauce by combining garlic, ginger, honey, coconut aminos, and broth in a small pot. Whisk together and bring to a simmer over medium heat. Add the flour and stir continuously until the sauce thickens. Set aside.
Step 2: Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. Add the diced chicken and cook until golden brown and fully cooked, about 6 to 8 minutes. Pour in the teriyaki sauce and simmer for 2 more minutes to coat the chicken evenly.
Step 3: In a separate pan, heat the remaining 0.5 tablespoon of sesame oil. Sauté the frozen stir-fry vegetables for 5 to 6 minutes until they are crisp-tender.
Step 4: To assemble, divide the cooked brown rice or quinoa into meal prep containers. Top each with the teriyaki chicken and sautéed vegetables. Sprinkle sesame seeds over the top for garnish.

Tips & Variations

Use fresh vegetables instead of frozen for a firmer texture and brighter flavor.
Swap coconut aminos with low-sodium soy sauce if preferred, but note this changes the flavor profile slightly.
Add sliced green onions or chopped cilantro for extra freshness and color.
Marinate the chicken in half the sauce before cooking for deeper flavor.

Storage

Store the assembled bowls in airtight containers in the refrigerator for up to 4 days. When ready to eat, reheat in the microwave until warmed through, about 2 minutes, stirring halfway. For best texture, store the sauce separately and mix before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this recipe?

Yes, you can substitute brown rice with white rice, jasmine rice, or even cauliflower rice if you want a lower-carb option.

Is there a way to make this recipe gluten-free?

Absolutely. Use gluten-free flour as noted and ensure all other ingredients, like coconut aminos and broth, are labeled gluten-free to keep the dish safe for gluten sensitivities.

Meal Prep Teriyaki Chicken Bowls Recipe

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★★★★★

4.7 from 73 reviews

This Meal Prep Teriyaki Chicken Bowls recipe combines tender diced chicken breasts cooked in a homemade teriyaki sauce, crisp-tender stir-fry vegetables, and wholesome brown rice or quinoa. Perfect for easy, nutritious lunches or dinners throughout the week, this dish is flavorful, well-balanced, and quick to prepare.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Asian
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 minced garlic, grated ginger, raw honey, coconut aminos, and broth. Bring the mixture to a simmer over medium heat. Once simmering, whisk in the gluten-free flour and continue stirring until the sauce thickens to a glaze-like consistency. Remove from heat and set aside.
Cook Chicken: Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. Add the diced chicken breasts and cook, stirring occasionally, until the chicken is golden brown and fully cooked through, about 6 to 8 minutes. Pour the prepared teriyaki sauce over the chicken and allow it to simmer for an additional 2 minutes, ensuring the chicken is well coated with the sauce.
Sauté Veggies: In a separate pan, heat the remaining 0.5 tablespoon sesame oil over medium heat. Add the frozen stir-fry vegetables and sauté for 5 to 6 minutes or until the vegetables are crisp-tender and heated through.
Assemble Bowls: Divide the cooked brown rice or quinoa evenly into meal prep containers. Top each portion with the teriyaki chicken and sautéed vegetables. Finish by sprinkling sesame seeds over each bowl for garnish and added flavor.

Notes

To keep the chicken juicy, avoid overcooking by monitoring it closely and removing it as soon as it’s no longer pink inside.
You can substitute coconut aminos with soy sauce if preferred, but this will affect the gluten-free status.
Frozen stir-fry vegetables can be replaced with fresh vegetables like bell peppers, broccoli, or snap peas for a fresher texture.
Quinoa is a great alternative to brown rice for added protein and nutrients.
Store assembled meals in airtight containers and refrigerate for up to 4 days for best freshness.

Keywords: teriyaki chicken, meal prep, chicken bowls, healthy lunch, easy dinner, gluten free recipe, stir fry vegetables, brown rice, quinoa