You are about to discover a fantastic way to enjoy a delicious and healthy meal with this Teriyaki Chicken and Broccoli Bowl recipe. This simple dish is perfect for a quick weeknight dinner and makes for excellent meal prep, fitting perfectly into your healthy chicken bowls rotation.
Key Ingredients & Substitutions:
- Chicken: Boneless, skinless chicken breasts or thighs work best. You can also use pre-cooked rotisserie chicken for an even faster meal.
- Broccoli: Fresh broccoli florets are ideal. Frozen broccoli can be used but might be slightly softer.
- Teriyaki Sauce: Choose a low-sodium, sugar-free teriyaki sauce if you are watching your sugar intake.
- Rice: Brown rice or quinoa is excellent for healthy chicken bowls. Cauliflower rice is a great low-carb alternative.
Ingredients:
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 4 cups broccoli florets
- 1 tablespoon olive oil
- ½ cup low-sodium teriyaki sauce
- 1 tablespoon cornstarch (or arrowroot powder)
- 2 tablespoons water
- Cooked rice or quinoa for serving
- Optional garnishes: Sesame seeds, chopped green onions
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4
- Calories per serving: Approximately 350-400 (without rice/quinoa)
- Tools needed: Large skillet or wok, small bowl
Step-by-Step Instructions:
1. Prepare the Chicken
Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until they are no longer pink and are lightly browned. Remove the chicken from the skillet and set aside.
2. Cook the Broccoli
Add the broccoli florets to the same skillet. You might need to add a splash more olive oil. Cook for 5-7 minutes, stirring occasionally, until the broccoli is tender-crisp and bright green.
3. Make the Teriyaki Glaze
While the broccoli cooks, whisk together the teriyaki sauce, cornstarch, and water in a small bowl until smooth. This mixture will thicken the sauce for your healthy chicken bowls.
4. Combine and Glaze
Return the cooked chicken to the skillet with the broccoli. Pour the teriyaki glaze over the chicken and broccoli. Stir continuously for 1-2 minutes until the sauce thickens and coats everything evenly.
5. Serve Your Bowl
Divide the cooked rice or quinoa among four bowls. Spoon the teriyaki chicken and broccoli mixture over the rice. Garnish with sesame seeds and green onions if you like, and enjoy your delicious healthy chicken bowls!
Variation Ideas:
- Spice it up: Add a pinch of red pepper flakes with the teriyaki sauce for a little heat.
- Add more vegetables: Include sliced bell peppers, carrots, or snap peas for extra nutrients.
- Citrus twist: Squeeze a little fresh lime juice over the finished dish for a bright flavor.
Storage Instructions:
You can store leftover Teriyaki Chicken and Broccoli Bowl in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop over medium heat until warmed through.
Frequently Asked Questions (FAQ):
- Can I use frozen broccoli? Yes, you can use frozen broccoli. Just be aware that it might release more water and be a bit softer in texture.
- How can I make this spicier? Add a dash of sriracha or red pepper flakes to the teriyaki sauce for extra heat.
- Is this recipe good for meal prep? Absolutely! This dish is perfect for healthy chicken bowls meal prep throughout the week.
- Can I use a different type of rice? You can use any type of rice you prefer, including white rice, jasmine rice, or even cauliflower rice for a low-carb option.
- What if my sauce doesn’t thicken? Ensure your cornstarch and water mixture is well combined before adding it. You can also cook it for another minute or two over medium heat, stirring constantly.
- Can I add other proteins? Yes, shrimp or firm tofu would also work well in this recipe as healthy chicken bowls alternatives.