why make this recipe
This Teriyaki Chicken and Rice Bowls recipe is fast, tasty, and filling. It uses simple ingredients. You can make it for dinner or for meal prep. The flavors are sweet and savory and most people like it.
introduction
This bowl is easy to cook and good for busy days. If you like simple chicken meals, try the Ultimate Chicken Parm Sandwich recipe for another easy chicken idea. The recipe below shows clear steps and uses normal pantry items.
how to make Teriyaki Chicken and Rice Bowls
Cook the rice first. Season and grill the chicken. While the chicken cooks, sauté the peppers and edamame. Warm the teriyaki sauce in a small pan. Slice the chicken and build bowls with rice, chicken, pineapple, peppers, and edamame. Drizzle sauce and add sesame seeds and green onions if you like.
Ingredients :
- 2 chicken breasts
- 1 cup rice
- 1 cup teriyaki sauce
- 1 cup grilled pineapple, diced
- 1 cup bell peppers, sliced
- 1 cup edamame, shelled
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
- Green onions for garnish (optional)
Directions :
- Cook the rice according to package instructions.
- Season the chicken breasts with salt and pepper.
- Grill the chicken until cooked through, about 6-7 minutes per side.
- In a separate pan, sauté the bell peppers and edamame until tender.
- In a small saucepan, heat the teriyaki sauce until warmed.
- Assemble the bowls by placing rice at the bottom, then add grilled chicken, pineapple, sautéed peppers and edamame on top.
- Drizzle with teriyaki sauce and garnish with sesame seeds and green onions if desired. Serve immediately or store for meal prep.
how to serve Teriyaki Chicken and Rice Bowls
Serve the bowls hot. Offer chopsticks or forks. Add extra teriyaki sauce on the side. A light salad or steamed greens go well with the bowl.
how to store Teriyaki Chicken and Rice Bowls
Cool the food to room temperature first. Put in airtight containers. Store in the fridge for up to 3-4 days. For longer storage, freeze the chicken and pineapple separately for up to 2 months. Thaw in the fridge before reheating.
tips to make Teriyaki Chicken and Rice Bowls
- Slice the chicken thin so it is easy to eat.
- Let the chicken rest 5 minutes after grilling to keep it juicy.
- Warm the sauce slowly so it does not burn.
- Use day-old rice for a firmer texture, or rinse rice before cooking for fluffier grains.
- Taste and add salt or pepper as needed.
variation (if any)
- Use chicken thighs instead of breasts for more flavor.
- Swap rice for brown rice, quinoa, or cauliflower rice.
- Replace chicken with tofu or shrimp for a different protein.
- Add steamed broccoli, carrots, or snap peas for more vegetables.
- Make it spicy by adding sriracha to the teriyaki sauce.
FAQs
Q: Can I use frozen pineapple?
A: Yes. Thaw and drain it, then grill or heat before adding to the bowl.
Q: How do I reheat the bowls?
A: Reheat in the microwave for 1-2 minutes, or warm in a pan until hot. If frozen, thaw in the fridge first.
Q: Can I make this ahead for meal prep?
A: Yes. Store rice and chicken in separate containers to keep the texture. Assemble bowls when ready to eat.
Q: Can I use store-bought teriyaki sauce?
A: Yes. Store-bought sauce works fine. Taste it first and adjust amount to your liking.
Q: How long can I keep this in the fridge?
A: Eat within 3-4 days for best quality.
Teriyaki Chicken and Rice Bowls
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
- Diet: Paleo
Description
A fast, tasty, and filling meal featuring grilled chicken, rice, and fresh vegetables with a sweet and savory teriyaki sauce.
Ingredients
- 2 chicken breasts
- 1 cup rice
- 1 cup teriyaki sauce
- 1 cup grilled pineapple, diced
- 1 cup bell peppers, sliced
- 1 cup edamame, shelled
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
- Green onions for garnish (optional)
Instructions
- Cook the rice according to package instructions.
- Season the chicken breasts with salt and pepper.
- Grill the chicken until cooked through, about 6-7 minutes per side.
- In a separate pan, sauté the bell peppers and edamame until tender.
- In a small saucepan, heat the teriyaki sauce until warmed.
- Assemble the bowls by placing rice at the bottom, then add grilled chicken, pineapple, sautéed peppers and edamame on top.
- Drizzle with teriyaki sauce and garnish with sesame seeds and green onions if desired. Serve immediately or store for meal prep.
Notes
Let the chicken rest for 5 minutes after grilling to keep it juicy. Use day-old rice for a firmer texture. This dish can also be frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
