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Easy Meal Prep Teriyaki Chicken and Broccoli Bowls

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Juicy teriyaki chicken and crisp roasted broccoli over rice, perfect for meal prep. This recipe stays delicious all week long.

Ingredients

Scale
  • ½ cup low sodium soy sauce
  • ¼ cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1½ pounds boneless, skinless chicken breasts (about 2 large)
  • 3 cups broccoli crowns, cut into small florets
  • 2 tablespoons olive oil, divided
  • Salt and black pepper to taste
  • Sesame seeds for garnish
  • 4 cups cooked white rice (jasmine or short-grain)
  • 2 green onions, sliced

Instructions

  1. Make the teriyaki sauce: In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk and bring to a gentle simmer over medium heat. Cook for 2 minutes. In a small bowl, whisk cornstarch with cold water until smooth. Slowly pour slurry into simmering sauce while whisking constantly. Cook for 30 seconds until thickened. Remove from heat and set aside.
  2. Prepare the broccoli: Preheat oven to 425°F (220°C). Toss broccoli florets with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 15-18 minutes, flipping halfway, until edges are browned and crispy.
  3. Prep the chicken: Pat chicken breasts dry with paper towels. Cut into 1-inch cubes. Season lightly with salt and pepper.
  4. Sear the chicken: Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed). Cook undisturbed for 3-4 minutes until golden brown. Flip and cook another 3-4 minutes until internal temperature reaches 165°F (74°C).
  5. Combine everything: Reduce heat to low. Pour teriyaki sauce over chicken and toss to coat. Simmer for 1 minute. Add roasted broccoli and gently toss to combine.
  6. Assemble the bowls: Divide cooked rice among 4 meal prep containers. Top with chicken and broccoli mixture. Drizzle with remaining sauce. Garnish with sesame seeds and sliced green onions. Let cool completely before sealing containers.

Notes

Pat chicken dry for better searing. Use a hot pan for browning. Double the sauce for extra. Roast broccoli at high heat for crispy edges. Let sauce thicken properly. Bowls taste even better on day two. Store in airtight containers for up to 4 days. Reheat with a damp paper towel to keep rice moist.

Nutrition

Keywords: meal prep, teriyaki chicken, broccoli bowls, easy lunch, healthy meal prep

Find it online: https://cookdella.com/easy-meal-prep-teriyaki-chicken-and-broccoli-bowls/