Teriyaki Chicken Bowl

Helga Glaesel de BlandingMarch 30, 2021

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I’ve been trying bowl recipes for my Meal Prep Mondays, not only do they offer a variety to mix things up with the weekly menus, but they are very versatile and they let you combine different flavors and textures, plus they are easy!
I really wanted to try this one because it included edamame, which I love, not only because I find them so delicious, but also because they are a great source of protein and fiber. I could eat a whole bag with ponzu sauce by myself! (soy sauce and lime)

You can go ahead and make your own teriyaki sauce at home, but because we want to make it easy and fast for ourselves, we will use store bought teriyaki sauce and bake our chicken with it. Once the bowls are built with all the ingredients, you get a colorful and nutritious lunch or dinner. This is one of my family’s favorite weekday meals.

This recipe calls for a shaved carrot, which you can do by using a tool that does that. Or, you can use a vegetable peeler to make ribbons, or a regular vegetable shredder. The idea is to have thin and small pieces of raw carrot in your bowl, but you don’t need to go out and buy a shaving tool if you don’t have one.

Helga

Teriyaki Chicken Bowls

Recipe adapted from Foodie Crush

Serves 4

Ingredients

4 boneless chicken breasts
salt
pepper
teriyaki sauce
2 cups cooked sushi rice or brown rice
1 carrot , thinly shaved
4-6 green onions, thinly sliced
1 cup frozen shelled edamame, thawed
Optional: Sesame seeds for garnish

Procedure:

Season chicken with salt and pepper, place it in a small baking pan and evenly coat with terikayi sauce on both sides. You can set it aside, and keep it in the fridge for at least one hour for more flavor.
Preheat oven to 400F. Sprinkle with the sliced green onion, and bake chicken for about 30 minutes. The internal temperature should read 165F.
To prepare the bowls, spoon rice into the bottom of the bowl then layer with shredded raw carrot, and edamame. Slice or chop the chicken breasts and place on top then drizzle with additional sauce from your baking pan, and garnish with the sliced green onions.