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
- 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.
- 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!
- 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.
- 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.
- 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.
- 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.
- 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