Meal Prep Teriyaki Chicken Bowls

Delicious teriyaki chicken bowls prepared for meal prep with fresh vegetables.
Jump to Recipe
Meal Prep Teriyaki Chicken Bowls: A Flavorful Fall Favorite

As the leaves start to change and the air turns crisp, there’s something especially comforting about warm, homemade meals. One dish that stands out during this season is Teriyaki Chicken Bowls. They’re simple to prepare, full of flavor, and perfect for planning meals ahead of a busy week. Whether you're cooking for yourself or your family, this recipe is a reliable and satisfying option.

Ingredients

To make these delicious bowls, you’ll need:

1 lb boneless, skinless chicken thighs (or chicken breast)
½ cup teriyaki sauce (store-bought or homemade)
2 cups brown rice (or quinoa as an alternative)
2 cups mixed vegetables (such as broccoli, carrots, and snap peas)
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper to taste
Sesame seeds (optional, for garnish)
Green onions (optional, for garnish)
Instructions
1. Marinate the Chicken

Place the chicken in a bowl and coat it with teriyaki sauce. Let it marinate for at least 30 minutes, or overnight for deeper flavor.

2. Cook the Rice

Prepare the brown rice according to the package instructions. This usually takes about 30–40 minutes. A rice cooker can make this step easier.

3. Prepare the Vegetables

While the rice is cooking, chop your vegetables into bite-sized pieces. Fresh or frozen both work well.

4. Cook the Chicken

Heat olive oil in a large skillet over medium heat. Cook the chicken for about 6–7 minutes per side until fully cooked and nicely browned.

5. Add Vegetables

In the last few minutes of cooking, add the vegetables to the skillet. Season with garlic powder, salt, and pepper. Stir until the vegetables are tender but still slightly crisp.

6. Assemble the Bowls

Start with a layer of rice, then add the cooked chicken and vegetables on top.

7. Garnish

Finish with sesame seeds and chopped green onions if desired.

Tips for Best Results
Use a meat thermometer to ensure the chicken reaches 165°F (75°C).
Make extra portions so you have meals ready for several days.
Adjust the sauce to your taste by adding a bit of honey or brown sugar if you prefer it sweeter.
Add sliced avocado for extra richness and healthy fats.
Variations
Gluten-Free: Use a gluten-free teriyaki sauce or coconut aminos.
Plant-Based Option: Replace chicken with tofu or another plant-based protein.
Seasonal Twist: Add vegetables like pumpkin or butternut squash for a fall-inspired version.
Crunchy Topping: Sprinkle crushed nuts mixed with spices on top for added texture.
Storage Tips
Let the food cool before storing.
Keep in airtight containers in the refrigerator for up to 4 days.
For longer storage, freeze for up to 3 months. Store components separately for best texture.
Conclusion

Teriyaki Chicken Bowls are a great addition to your weekly routine. They’re easy to prepare, customizable, and packed with flavor. With just a bit of planning, you can enjoy a comforting and balanced meal anytime during the week.

FAQs

1. Can I prepare these in advance?
Yes, they’re ideal for meal prep and can be stored and reheated throughout the week.

2. What kind of teriyaki sauce should I use?
You can use store-bought or make your own with soy sauce, honey, garlic, and ginger.

3. How can I reduce carbs?
Swap the rice for cauliflower rice or increase the vegetable portion.

4. Are these suitable for kids?
Yes, they’re family-friendly and easy to adjust based on taste preferences.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Meal Prep Teriyaki Chicken Bowls 2026 04 21 203544 1

Meal Prep Teriyaki Chicken Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: mateo
  • Total Time: 70 minutes
  • Yield: 4 servings
  • Diet: Paleo
Print Recipe

Description

A flavorful and comforting recipe perfect for meal prep, featuring marinated chicken, brown rice, and mixed vegetables.

Ingredients

  • 1 lb boneless, skinless chicken thighs (or halal chicken breast)
  • ½ cup teriyaki sauce (store-bought or homemade)
  • 2 cups brown rice (or quinoa for a healthier twist)
  • 2 cups mixed vegetables (like broccoli, carrots, and snap peas)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Sesame seeds for garnish (optional)
  • Green onions for garnish (optional)

Instructions

  1. Marinate the Chicken: In a bowl, combine the chicken thighs with the teriyaki sauce. Let them marinate for at least 30 minutes, or overnight for richer flavor.
  2. Cook the Rice: Prepare the brown rice according to package instructions. This usually takes about 30-40 minutes. For a faster option, you can use a rice cooker!
  3. Prep the Vegetables: While the rice is cooking, chop your mixed vegetables into bite-sized pieces. Feel free to use fresh or frozen veggies for convenience.
  4. Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the marinated chicken and cook for about 6-7 minutes on each side, or until fully cooked and golden brown.
  5. Add Vegetables: In the last few minutes of cooking, add the mixed vegetables to the skillet with the chicken. Sprinkle with garlic powder, salt, and pepper, and stir until the vegetables are tender-crisp.
  6. Assemble the Bowls: Once everything is cooked, it’s time to assemble. Place a serving of rice at the bottom of each bowl, then top with the teriyaki chicken and veggies.
  7. Garnish: Finish off each bowl with a sprinkle of sesame seeds and chopped green onions, if desired.

Notes

These bowls store well in airtight containers and can be made ahead of time.

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star