Cozy Meal Prep Teriyaki Chicken Bowls for Easy Weeknight Dinners
As the golden leaves begin to fall and the air turns crisp, I can’t help but indulge in the comforting aromas of my kitchen. There’s something so special about preparing a warm meal that brings back memories of family dinners and cozy evenings spent together. One of my absolute favorites to whip up during this season is my Meal Prep Teriyaki Chicken Bowls. This dish is an easy weeknight dinner that delivers both flavor and nourishing satisfaction, making it a staple in my home.
Imagine this: tender chicken pieces enveloped in a homemade teriyaki sauce that’s both sweet and savory, paired with vibrant, colorful stir-fried veggies and fluffy rice or quinoa. The delightful crunch of sesame seeds sprinkled on top brings it all together. This is a recipe that not only feeds the belly but also the soul. Trust me when I say, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy weeknights with a cooking time of just 20 minutes.
- Meal Prep Friendly: Make a batch that lasts for lunch throughout the week or a quick dinner option.
- Family-Friendly: A crowd-pleaser for both kids and adults, making sure everyone leaves the table satisfied.
- Customizable: Use your favorite vegetables or substitute proteins to make it your own.
- Wholesome Ingredients: Packed with nutrients from lean chicken and colorful veggies for a balanced meal.
What You’ll Need
Gather these simple, wholesome ingredients to create your Meal Prep Teriyaki Chicken Bowls:
- 1.5 lbs. chicken breasts (diced)
- 1.5 Tbsps sesame oil (divided)
- 4 cups frozen stir-fry veggies of choice
- 2 cups cooked brown rice (or quinoa)
- 1 Tbsp sesame seeds (to garnish)
- 2 fresh garlic cloves (minced or pressed)
- 2 Tbsps fresh ginger (finely grated)
- 1.5 Tbsps raw honey
- 1/3 cup coconut aminos
- 1/2 cup broth (vegetable, or chicken)
- 1/2 Tbsp gluten-free flour
How to Make Meal Prep Teriyaki Chicken Bowls
Let’s make it together! Follow these cozy, simple steps:
In a small bowl, whisk together the coconut aminos, raw honey, broth, gluten-free flour, minced garlic, and grated ginger. Set this delicious teriyaki sauce aside.
Preheat 1 tablespoon of sesame oil in a large non-stick skillet over medium-high heat. Add in the diced chicken and cook for about 4-5 minutes until almost cooked through.
Pour the homemade teriyaki sauce over the chicken, stirring to combine. Continue to cook until the sauce thickens and the chicken is fully cooked, which should take just a few more minutes.
In a separate large skillet, heat the remaining 0.5 tablespoon of sesame oil over medium heat. Add the frozen stir-fry veggies and sauté for about 5 to 7 minutes until just tender.
To assemble the bowls: Start with 1/2 cup of cooked rice or quinoa in each bowl. Top each serving with 1 cup of stir-fried veggies, then divide the teriyaki chicken evenly among the four bowls.
Garnish with sesame seeds and enjoy your wholesome meal!
Leftovers can be stored in the fridge for 3-5 days or frozen for up to 2 months.
Variations & Creative Twists
Feel free to get creative with your Meal Prep Teriyaki Chicken Bowls! Here are a few fun variations to try:
- Zesty Pineapple Addition: Toss in some fresh pineapple chunks at the end of cooking for a tropical twist that adds a zesty sweetness.
- Spicy Kick: Add a sprinkle of red pepper flakes or a few drops of sriracha to the sauce for a spicy teriyaki flavor that ignites your taste buds.
- Creamy Avocado: Top each bowl with sliced avocado for a rich, creamy texture that pairs beautifully with the savory chicken.
- Noodle Swap: Instead of rice or quinoa, use cooked rice noodles for a fun twist that adds a comforting chewiness.
Chef Emma’s Helpful Tips
- Make Ahead: These bowls are perfect for meal prep! Make a large batch at the beginning of the week so you have quick meals ready to go.
- Ingredient Swaps: You can easily swap chicken for tofu or beef based on your preference. For a vegetarian option, try chickpeas or tempeh!
- Storage Tips: Store in airtight containers in the fridge or freezer with dressing separately to ensure freshness when you reheat.
- Cooking Hacks: If you’re short on time, pre-cooked rotisserie chicken can save you cooking time and still provide a delicious flavor!
Nutrition Information per Serving
Understanding what’s in your meal can be a vital part of your cooking journey. Here’s the nutrition breakdown for one serving of Meal Prep Teriyaki Chicken Bowls:
- Serving Size: 1 bowl
- Calories: 350
- Carbohydrates: 40g
- Sugar: 8g
- Fat: 8g
- Protein: 30g
- Sodium: 400mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! These bowls are perfect for meal prep and can be stored in the refrigerator for 3-5 days or frozen for versatile future dinners.
Can I use different ingredients?
Of course! Feel free to customize your veggies or swap protein sources to fit your tastes or dietary needs.
How do I store leftovers?
Store leftovers in airtight containers in the fridge for 3-5 days, or freeze for up to 2 months. Just remember to separate the sauce if you’re storing them together!
How long does it last?
When refrigerated, these bowls stay fresh for 3-5 days, making them a convenient option for meal prep. In the freezer, they’re good for up to 2 months.
Wrapping It Up
These Meal Prep Teriyaki Chicken Bowls are the perfect solution for delivering comforting flavors and wholesome ingredients to your table without a fuss. Not only do they warm the heart, but they also make nourishing meals accessible and enjoyable for the whole family. Save this Meal Prep Teriyaki Chicken Bowls to your cozy recipe board so it’s ready when you need a delicious treat! Happy cooking, friends!
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Meal Prep Teriyaki Chicken Bowls
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A comforting and delicious teriyaki chicken bowl, perfect for busy weeknight dinners.
Ingredients
- 1.5 lbs. chicken breasts (diced)
- 1.5 Tbsps sesame oil (divided)
- 4 cups frozen stir-fry veggies of choice
- 2 cups cooked brown rice (or quinoa)
- 1 Tbsp sesame seeds (to garnish)
- 2 fresh garlic cloves (minced or pressed)
- 2 Tbsps fresh ginger (finely grated)
- 1.5 Tbsps raw honey
- 1/3 cup coconut aminos
- 1/2 cup broth (vegetable, or chicken)
- 1/2 Tbsp gluten-free flour
Instructions
- Whisk together the coconut aminos, raw honey, broth, gluten-free flour, minced garlic, and grated ginger in a small bowl. Set this teriyaki sauce aside.
- Preheat 1 tablespoon of sesame oil in a large non-stick skillet over medium-high heat. Add the diced chicken and cook for about 4-5 minutes until almost cooked through.
- Pour the homemade teriyaki sauce over the chicken, stirring to combine. Continue to cook until the sauce thickens and the chicken is fully cooked, which should take just a few more minutes.
- Heat the remaining 0.5 tablespoon of sesame oil in a separate large skillet over medium heat. Add the frozen stir-fry veggies and sauté for about 5 to 7 minutes until just tender.
- Assemble the bowls: Start with 1/2 cup of cooked rice or quinoa in each bowl. Top each serving with 1 cup of stir-fried veggies, then divide the teriyaki chicken evenly among the four bowls.
- Garnish with sesame seeds and enjoy your wholesome meal!
Notes
Store leftovers in airtight containers in the fridge for 3-5 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: teriyaki chicken, meal prep, weeknight dinner, healthy recipe, Asian cuisine