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Teriyaki Chicken Rice Bowls: Easy to prepare, healthy, tasty.
Ingredients
For 4 portions:
- 600g chicken breast, cubed
- 400g steamed broccoli
- 1 red bell pepper, sliced
- 100 ml Teriyaki sauce
- 320 gr basmati rice
- Extra-virgin olive oil, to cook
Tools Needed
- 1 large pan (35 cm or larger)
- Cutting board
- 1 rice cooker
- 4 Meal Prep Boxes, I use these
Procedure
1. Cook rice and steam the broccoli, and set aside.
2. In a pan, heat oil and cook the chicken until golden.
3. Wash and cut the bell pepper, add it to the pan.
4. Add the teriyaki sauce and keep cooking until the bell pepper is softened.
5. Divide into containers with rice and steamed broccoli.
Calories and Macros of Teriyaki Chicken Rice Bowls
Per serving: ~ 600 kcal | 68g carbs | 14g fat | 53g protein
Make it Keto
To make it keto, you just need to:
- Switch the Teriyaki sauce with Zero Teriyaki Sauce
- Switch the Basmati rice with Cauliflower rice
Storing tips
Store in the fridge, in airtight containers for up to 4 days. Reheat with a splash of water.
Read also:
Lean Chicken Lasagna High Protein
Chicken Protein Wraps
Creamy Chicken Pesto Pasta | High Protein Meal Prep
Spaghetti with Meatballs| High Protein | Meal Prep
Creamy Cajun Chicken Pasta | High-Protein Meal Prep
Enjoy your meal prep!
Hi, I’m Simona! After experiencing the restrictions of keto, I’m now enjoying a balanced diet that brings freedom and happiness to my eating habits.
You find me on Instagram, Pinterest, and sometimes on Facebook.
I also write a lot of keto recipes on my Italian blog keto-with-simona.
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