Teriyaki Bowl Recipe
8 oz grilled chicken breast, steamed broccoli and white rice drizzled with teriyaki sauce.
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Ingredients
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Protein
Vegetables
Grains
Sauce
Method
Prepare the Rice
- 1
Cook the White Rice
Rinse 1 cup of white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Cook the Chicken
- 2
Grill the Chicken Breast
Preheat your grill or grill pan over medium-high heat. Season the 8 oz grilled chicken breast with salt and pepper to taste, and optionally a little garlic powder. Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing it into strips.
Steam the Broccoli
- 3
Steam the Broccoli Florets
While the chicken is grilling, bring a pot of water to a boil and place a steamer basket over it. Add 2 cups of broccoli florets to the steamer basket, cover, and steam for about 4-5 minutes or until the broccoli is bright green and tender-crisp. Remove from heat and set aside.
Assemble the Bowl
- 4
Combine and Serve
In a serving bowl, add a portion of white rice as the base. Top with the sliced grilled chicken breast and steamed broccoli florets. Drizzle 1 tablespoon of teriyaki sauce over the top. Serve immediately and enjoy!