Chicken Teriyaki Meal Prep Bowls

A lunchtime meal that’s protein-packed and has all the sweet and savory flavors.

Looking for a meal prep option that will have you craving what’s actually in your lunchbox? Look no further than these Chicken Teriyaki Meal Prep Bowls! These Asian-inspired lunches are delicious, healthy and can be whipped up in under 25-minutes! Need I say more?

Heyyyooo! Wow it’s been too long! I took a little hiatus from afitcado in September/October and it was really weird not to take a picture of every meal I ate. But actually. It was a habit I had to break. 😂

I think the thing I loved most was not being on social media. Believe it or not, I’m not a huge social media person. You can even ask my friends. I’m usually the last to know something about someone/a celebrity/huge world news, by like 4 months. So remembering to share meals and workouts is always a struggle 🤷🏻‍♀️

I did miss sharing new recipes and workouts, but at the end of the day, I knew there were 1,000 other resources you could get your inspiration from. And I think that’s where I struggle the most – wondering if afitcado is just another fish in the sea of food blogs.

Either way, I’m back. So whether you’re reading this or don’t really give 2 💩, I’m going to stay for a while. 😊

All that being said, there will be some changes around here. Instead of a weekly blog post, I’m going to cut back to bi-weekly. Which means, I’ll be sharing more meals and workouts on Instagram and Facebook. I’ll try to do a better job of saving them to my highlights, so you can refer back to them. 😏

*Don’t forget you can always save an instagram post, so you can go back to it later. Read this article, if you don’t know what I’m talking about. 

And as always, the blog will be here to fulfill all your recipe and workout desires 😘

Okay, now onto the good stuff: Chicken Teriyaki Meal Prep Bowls

Chicken Teriyaki Meal Prep Bowl Ingredients

• olive oil
• sesame oil
• chicken breast
• broccoli
• mushrooms
• red pepper
• sugar snap peas
• riced cauliflower
• gluten free low sodium soy sauce
• sweet chili sauce

10 ingredients and 25 minutes is all you need to make 4 delicious meals!

I prefer to use fresh ingredients over frozen, but if you’re looking for an even speedier meal prep, frozen will do! You can also swap white or brown rice for cauliflower rice, if that’s not your thing!

Note: I’ve cheated and used an Asian-medley frozen bag mixture, but it was no bueno. 👎🏼 I would not suggest substituting all the ingredients for a pre-made mix.

How to Make Chicken Teriyaki Meal Prep Bowls

There’s 4 simple steps.

1. Heat the olive oil and sesame oil over medium heat and add your chicken breast (1” pieces” into a stir-fry skillet (or wok), stirring occasionally.
2. Add all the veggies – broccoli, mushrooms, red pepper, sugar snap peas and cauliflower rice to the same skillet and let cook until broccoli is tender. (Add a lid to help steam the vegetables.)
3. Once vegetables are cooked, add the gluten free low sodium soy sauce and sweet chili sauce and stir until combined.
4. Spoon out mixture into 4 separate glass containers and store in fridge (up to a week)

It’s as easy as that! And clean up is just simple, with only one pan!

Add this Chicken Teriyaki Bowl to your meal prep line up next week and you’ll be set with some lean, mean Asian cuisine!

Chicken Teriyaki Meal Prep Bowl

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Katie McClure

Serves: 4

Ingredients

• • 1 tablespoon olive oil
• • 1 teaspoon sesame oil
• • 1 lb. chicken breast, cut into 1" pieces
• • 1 head broccoli, cut into florets
• • 1 pkg sliced mushrooms
• • 1 red pepper, sliced
• • 1 cup sugar snap peas
• • 1 bag frozen cauliflower rice
• • 1 teaspoon sesame seeds
• • ¼ cup gluten free low sodium soy sauce
• • ¼ cup sweet chili sauce

Instructions

1. Heat 1 tablespoon olive oil and 1 tablespoon sesame oil over medium heat and add 1 lb. chicken breast, cut into 1” pieces, into a stir-fry skillet or wok. Stir occasionally.
2. Cut 1 head of broccoli into florets and 1 red bell pepper into ½ inch slices.
3. Once chicken is cooked (about 5 minutes), add the veggies – broccoli florets, 1 package mushrooms, red bell pepper slices, 1 cup sugar snap peas and 1 bag of frozen cauliflower rice – to the same skillet and let cook until veggies are tender. (Add a lid to help steam the vegetables.)
4. Once vegetables are cooked, add ¼ cup gluten free low sodium soy sauce and ¼ cup sweet chili sauce. Stir until combined.
5. Spoon out chicken and veggie mixture into 4 separate glass containers and store in fridge (up to a week). Enjoy!

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Try these other Asian-inspired dishes:

• Thai Turkey Lettuce Wraps
• Thai Meatballs over Cauliflower Fried Rice
• Egg Roll Bowl
• Teriyaki Beef Zoodles