Chicken Teriyaki Meal Prep Bowl
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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!
Recipe by Afitcado at https://www.afitcado.com/chicken-teriyaki-meal-prep-bowls/