Name: Quick Teriyaki Chicken & Rice Power Bowl
Ingredients: 1 lb boneless, skinless chicken breasts, cubed; 1 cup white rice, uncooked; 2 cups broccoli florets; 1 red bell pepper, sliced; 1/4 cup soy sauce; 2 tbsp honey; 1 tbsp rice vinegar; 1 tsp grated ginger; 2 cloves garlic, minced; 1 tbsp sesame oil; 1 tbsp sesame seeds; 2 green onions, chopped

Description

A speedy, protein-packed bowl with tender chicken, fluffy rice, and crisp veggies, all tossed in a homemade teriyaki glaze.

Ingredients

Scale

For the Crust:

1 lb boneless, skinless chicken breasts, cubed
1 cup white rice, uncooked
2 cups broccoli florets
1 red bell pepper, sliced
1/4 cup soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tsp grated ginger
2 cloves garlic, minced
1 tbsp sesame oil
1 tbsp sesame seeds
2 green onions, chopped

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Instructions

1. Prepare the Crust:

Cook rice according to package instructions and set aside.
In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, and garlic to make the teriyaki sauce.
Heat sesame oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes.
Add broccoli and bell pepper to the skillet and stir-fry for 4-5 minutes until tender-crisp.
Pour the teriyaki sauce over the chicken and veggies, stirring to coat. Simmer for 2-3 minutes until slightly thickened.
Divide rice among bowls, top with the teriyaki chicken mixture, and garnish with sesame seeds and green onions.

Notes

You can customize the seasonings to taste.