Ultimate Teriyaki Chicken Rice Power Bowl

 

Prep Time: 15 minutes

Cooking Time: 20 minutes

Servings: 2

Calories: ~480 kcal per serving

🛒 Ingredients (in order of use)

🍚 For the Rice

1 cup 🍚 long-grain white rice

2 cups 💧 water

½ tsp 🧂 salt

🍗 For the Teriyaki Chicken

2 boneless, skinless 🍗 chicken breasts

1 tbsp 🫒 olive oil

3 tbsp 🥢 teriyaki sauce

1 tbsp 🌱 sesame seeds

1 tbsp 🧅 green onions, chopped

🥦 For the Vegetables

1 cup 🥦 broccoli florets

1 cup 🌽 sweet corn kernels

1 medium 🥕 carrot, shredded

👩‍🍳 Instructions

Cook the rice: Rinse the rice under cold water. Combine

rice, water, and salt in a pot, bring to a boil, then cover

and simmer for 15 minutes. Let it rest covered for 5

minutes, then fluff with a fork.

Cook the chicken: Heat olive oil in a skillet over medium

heat. Cook the chicken breasts for 6–7 minutes per side

until the internal temperature reaches 74°C / 165°F.

Glaze the chicken: Add teriyaki sauce during the last 1–2

minutes of cooking, turning the chicken so it becomes

glossy and coated.

Slice the chicken: Remove from heat and slice into bite-

sized strips.

Prepare the vegetables: Steam broccoli for 4–5 minutes

until tender-crisp. Warm the corn in a small pan or

microwave and keep the shredded carrot fresh.

Assemble the bowl: Add rice to the bowl, top with teriyaki

chicken, broccoli, corn, and shredded carrot.

Garnish: Sprinkle sesame seeds and chopped green

onions over the chicken before serving.