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Close-up of teriyaki chicken and rice in a meal prep bowl.

Meal Prep Teriyaki Chicken Bowls

These Teriyaki Chicken Bowls are perfect for meal prepping! Packed with flavor and nutrients, they're an easy and delicious way to stay on track with your healthy eating goals.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Main Course
Cuisine: Japanese
Calories: 550
Ingredients Method Notes

Ingredients
  

Chicken & Marinade
  • 2 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1/2 cup soy sauce
  • 1/4 cup mirin (sweet rice grape juice)
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon ginger grated
  • 1/4 teaspoon red pepper flakes optional
Other Ingredients
  • 2 cups cooked rice brown or white
  • 1 head broccoli cut into florets
  • 1 red bell pepper sliced
  • Sesame seeds for garnish
  • Green onions sliced, for garnish

Method
 

  1. Whisk together soy sauce, mirin, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using).
  2. Add chicken to the marinade, toss to coat, and marinate for at least 30 minutes.
  3. Preheat oven to 400°F (200°C).
  4. Spread broccoli and bell pepper on a baking sheet, drizzle with olive oil, salt and pepper.
  5. Roast vegetables for 20-25 minutes, or until tender-crisp.
  6. Heat a large skillet or wok over medium-high heat.
  7. Add marinated chicken to the skillet and cook until cooked through, about 8-10 minutes.
  8. Divide cooked rice among meal prep containers.
  9. Top with teriyaki chicken, roasted vegetables, sesame seeds and green onions.
  10. Allow to cool completely before sealing and refrigerating.

Notes

For best results, marinate the chicken overnight to allow the flavors to fully develop.