Chicken Teriyaki Bowls

In Food & Recipes by Madison MayberryLeave a Comment

Hi, sweet friends! I don’t know about you, but I’ve been in a bit of a dinnertime rut. I think it’s the late winter blah feeling where you’re tired of all your winter staples and yet the bounty of spring and summer hasn’t quite yet arrived.

One of my favorite easy meals is a “bowl meal” where I can toss things together in a bowl for a mix of flavors and ease for serving. This meal was SO dang easy. It came together in about 20 minutes flat and didn’t take much clean up AT ALL because the baking sheets were lined with parchment paper.

I hope your family enjoy it as much as we did!

Chicken Teriyaki Bowls
1 1/2 lbs. boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup teriyaki sauce
1/4 cup olive oil
3 cups broccoli florets
2 tablespoons olive oil
Salt and ground black pepper
2 cups white rice, cooked according to package directions (I like to use the instant pot!)
Additional teriyaki sauce for drizzling

Heat oven to 350°F. Line two baking sheets with parchment paper. Place chicken on baking sheet. IN a bowl, whisk together the teriyaki sauce and olive oil.

Place broccoli on second baking sheet. Toss broccoli with the olive oil and sprinkle with salt and pepper.

Bake for 15 to 20 minutes or until chicken is cooked through and broccoli is slightly crispy and tender.

Meanwhile, cook rice according to package directions. (I prefer to cook mine for 18 minutes in the instant pot)

Spoon rice into bowls. Top with the chicken, broccoli and drizzle with additional teriyaki sauce. Serve immediately.