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Best Easy Teriyaki Chicken Meal Prep Bowls with Broccoli

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These easy teriyaki chicken meal prep bowls with broccoli are quick, delicious, and perfect for weekly lunches. The sticky, sweet, and savory sauce coats tender chicken thighs, paired with crispy roasted broccoli and fluffy rice.

Ingredients

Scale
  • 1/2 cup low-sodium soy sauce (or tamari for gluten-free option)
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1.5 pounds boneless skinless chicken thighs
  • 2 tablespoons avocado oil
  • Salt and black pepper to taste
  • 4 cups broccoli florets (about 2 medium heads)
  • 2 cups cooked white rice (jasmine or short-grain)
  • 1 tablespoon sesame seeds for garnish (optional)
  • 2 green onions, sliced

Instructions

  1. Make the teriyaki sauce first. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside. In another tiny bowl, mix the cornstarch with 2 tablespoons of cold water until smooth.
  2. Preheat your oven to 425°F. Wash and cut your broccoli into medium-sized florets. Toss the broccoli with 1 tablespoon of avocado oil, a pinch of salt, and some black pepper. Spread them in a single layer on your baking sheet. Roast for 15-18 minutes, flipping halfway through, until the edges are crispy and browned.
  3. While the broccoli roasts, prep the chicken. Pat the chicken thighs dry with paper towels. Season both sides lightly with salt and pepper. Cut each thigh into bite-sized pieces, about 1-inch cubes.
  4. Heat your skillet over medium-high heat. Add the remaining 1 tablespoon of avocado oil. Once it’s shimmering, add the chicken pieces in a single layer. Let the chicken cook undisturbed for 3-4 minutes until the bottom is golden brown. Flip each piece and cook another 3-4 minutes. The chicken should be cooked through and have nice color on both sides.
  5. Pour the sauce into the skillet with the cooked chicken. Stir everything together and let it simmer for about 2 minutes. Then, pour in the cornstarch slurry while stirring constantly. You’ll see the sauce thicken almost immediately. Let it bubble for another minute until it’s glossy and coats the back of a spoon. Remove from heat.
  6. Assemble your bowls. Divide the cooked rice evenly among four meal prep containers. Top each with a quarter of the teriyaki chicken and a quarter of the roasted broccoli. Sprinkle with sesame seeds and sliced green onions if you’re using them.
  7. Let the bowls cool completely before sealing the lids. This prevents condensation from making everything soggy. I usually let them sit on the counter for about 20 minutes before popping them in the fridge.

Notes

Don’t skip drying the chicken for a good sear. High heat is key for caramelization. Watch the sauce carefully after adding the slurry to avoid burning. These bowls taste even better on day two as flavors meld. For gluten-free, use tamari instead of soy sauce.

Nutrition

Keywords: teriyaki chicken, meal prep bowls, broccoli, easy dinner, healthy lunch, chicken thighs, teriyaki sauce

Find it online: https://piperplate.com/best-easy-teriyaki-chicken-meal-prep-bowls-with-broccoli/