Teriyaki Chicken Bowl
When we make this meal we try to make at least double the servings for dinner so we have lunch the next day, but sometimes even triple the portions. It's meal prep without the formal meal-prepping.
Ingredients
- 1.5 lbs chicken thighs
- 3 cups dry brown rice
- ½ cup Japanese BBQ sauce (we like Bachan's)
- 2 avocados, sliced
- 3 cups shredded cabbage
- 4 cups broccoli florets
- 2 red bell peppers, sliced
- Salt and pepper to taste
Instructions
1
Prepare the rice according to package directions (we use a rice cooker, but frozen rice would be a fast, easy hack here).
2
Add salt, pepper, and Japanese BBQ sauce to the chicken thighs, grill (or bake) until the internal temperature reads 165°F.
3
While the chicken grills, trim broccoli florets and cut up the red bell pepper. Steam or sauté together until tender.
4
To assemble, add the desired amount of rice to the bowl. Top with chicken thighs, shredded cabbage, avocado, broccoli, red bell peppers, and more Japanese BBQ sauce, if desired.
Nutrition Facts
Per serving (1 of 4)
615
Calories
40g
Protein
80g
Carbs
15g
Fat
12g
Fiber
Notes
This is highly customizable depending on the portions you choose!
