How long can Teriyaki Chicken Meal Prep Bowls be stored?

These meal prep bowls can be stored in airtight containers in the refrigerator for up to 4 days . For best flavor and texture, reheat in the microwave or on the stovetop until heated through.

Can I freeze Teriyaki Chicken Meal Prep Bowls?

Yes! Freeze the chicken, rice, and veggies in airtight containers for up to 2 months . However, for optimal freshness, freeze the rice and chicken together and roast fresh vegetables when ready to eat.

What can I use instead of chicken breast?

You can easily substitute boneless chicken thighs , tofu, or even salmon. Chicken thighs provide more moisture, while tofu is a great plant-based alternative that soaks up the teriyaki sauce beautifully.

Teriyaki Chicken Meal Prep Bowls – Easy Recipe

Name: Teriyaki Chicken Meal Prep Bowls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Japanese-Inspired
Ingredients: 1 Tbsp cornstarch: thickens the sauce; 1 Tbsp cold water: to make slurry with cornstarch; 1/2 cup low sodium soy sauce: adds umami and saltiness; 1/4 cup real mirin: provides sweetness and tang; 1 inch grated ginger: adds warm spice and aroma; 2 cloves garlic, chopped: for flavor depth; 1/4 cup honey: balances salty flavors with sweetness; 2 chicken breasts (10 oz / 300g each): lean protein base; 1 cup jasmine or basmati rice: for the meal base; 1 cup water: for cooking rice; 4 cups broccoli florets: roasted veggie side; 2 red bell peppers, sliced: sweet, colorful veggie; 1 Tbsp avocado oil: for roasting vegetables; Sea salt: to season veggies; Black pepper: to season veggies; Sesame seeds (garnish): for nutty flavor and texture; Spring onions, sliced (garnish): for fresh topping

Description

These Teriyaki Chicken Meal Prep Bowls feature juicy oven-baked chicken smothered in a thick homemade teriyaki sauce, served with roasted broccoli, bell peppers, and fluffy jasmine rice. Perfect for healthy meal prep and packed with flavor, this recipe is ideal for busy weekdays.

Ingredients

Scale

1 Tbsp cornstarch: thickens the sauce
1 Tbsp cold water: to make slurry with cornstarch
1/2 cup low sodium soy sauce: adds umami and saltiness
1/4 cup real mirin: provides sweetness and tang
1 inch grated ginger: adds warm spice and aroma
2 cloves garlic, chopped: for flavor depth
1/4 cup honey: balances salty flavors with sweetness
2 chicken breasts (10 oz / 300g each): lean protein base
1 cup jasmine or basmati rice: for the meal base
1 cup water: for cooking rice
4 cups broccoli florets: roasted veggie side
2 red bell peppers, sliced: sweet, colorful veggie
1 Tbsp avocado oil: for roasting vegetables
Sea salt: to season veggies
Black pepper: to season veggies
Sesame seeds (garnish): for nutty flavor and texture
Spring onions, sliced (garnish): for fresh topping

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Instructions

Preheat oven to 400°F (200°C).
In an oven-proof baking dish, whisk cornstarch and cold water until no lumps remain. Add soy sauce, mirin, honey, ginger, and garlic. Mix well.
Add chicken breasts to the sauce and ensure they’re well coated. Bake for 25 minutes or until internal temperature reaches 155°F.
While the chicken bakes, toss broccoli and bell peppers in avocado oil, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes.
Cook rice with 1 cup water in an Instant Pot or on the stovetop until fluffy.
Remove chicken from the oven and let rest for 10 minutes. Internal temp will rise to 165°F during resting.
Cut rested chicken into bite-sized cubes and return to the thickened sauce, stirring to coat evenly.
Assemble meal prep bowls with rice, roasted veggies, and sauced chicken. Garnish with sesame seeds and spring onions.
Store in airtight containers and refrigerate for up to 4 days.

Notes

Use a digital meat thermometer to avoid overcooking the chicken.
For softer veggies, roast for a few minutes longer.
Use tamari instead of soy sauce for a gluten-free version.
Start brown rice earlier if using instead of white rice.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Japanese-Inspired

Nutrition

Serving Size: 1 meal prep bowl
Calories: 427 kcal
Sugar: 22 g
Sodium: 1188 mg
Fat: 6 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 69 g
Fiber: 4 g
Protein: 24 g
Cholesterol: 48 mg