Meal Prep Teriyaki Chicken Bowls
This recipe helps you prepare balanced, grab-and-go lunches for the week. I started making these bowls during a busy testing week when I needed lunches I could rely on. Having a fridge full of colorful, flavorful meals made the whole week easier, showing how meal prep simplifies life.
Equipment
- Skillet or large pan
- Steamer basket or pot
- Sealable food containers
Ingredients
For the Bowls
- 1 pound boneless skinless chicken breast cubed
- 1 cup teriyaki sauce store-bought or homemade
- 2 cups rice cooked
- 2 cups broccoli florets steamed
- 2 cups snap peas steamed
For Garnish
- sesame seeds for garnish
Instructions
- Cook the rice ahead of time or use prepackaged cooked rice for convenience.
- Cut the chicken into bitesized pieces. Cook the chicken over medium-high heat for 5 to 7 minutes. The chicken should be cooked through and no longer pink.
- Steam the vegetables until tender.
- To assemble the bowls, evenly divide all of the cooked ingredients into four sealable containers.
- Each container will contain 1/2 cup rice, 1/2 cup cooked chicken, 1/2 cup broccoli, 1/2 cup snap peas, and 1/4 cup teriyaki sauce.
- Seal the containers and store them in the refrigerator until you are ready to eat. Warm in the microwave and drizzle the teriyaki over the chicken.
Notes
These bowls store well in the refrigerator for up to four days. If you prefer a different vegetable, substitute carrots or bell peppers for the broccoli or snap peas.