Teriyaki Chicken Bowls
Teriyaki Chicken Bowls have always been one of my favorites with their sweet and salty flavor. What’s even better is that they take no time at all. You can even cut corners on those busy nights by using microwave rice packets or frozen rice. It’s also a great way to use up any veggies that are starting to go.
Teriyaki Chicken Bowls
Ingredients
Teriyaki Marinade
- 1/4 cup Low Sodium Soy Sauce
- 1 tbsp Honey
- 1/4 cup Light Brown Sugar
- 1 tbsp Minced Garlic
- 1 tsp Minced Ginger
For the Bowl
- 4 Boneless Skinless Chicken Thighs
- 1 Onion quartered
- 1 cup Carrot Chips
- 1 package Mushrooms cut in fourths
- 1 head Broccoli cut into spears
- 2 cups Brown Rice
- 3 tbsp Extra Virgin Olive Oil
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Garlic Powder
Instructions
- In a medium sized mixing bowl add all of the Teriyaki Marinade ingredients. Mix well. Add the Chicken Thighs and coat with the mixture. Cover and refrigerate for at least 4 hours.
- Cook the brown rice. Follow the instructions on the package.
- While the rice is cooking set the oven to 400ºF and remove the Chicken Thighs from the fridge.
- Line a small sized sheet pan with parchment paper and place the chicken on it.
- Line a large sheet pan with parchment paper and place your cut up veggies on it. Pour the Olive Oil, Garlic Powder, Salt, & Pepper over them and mix with your hands.
- Place the tray of veggies into the oven for 20 minutes.
- After 20 minutes place the chicken in the oven for 15-20 minutes and continue cooking the veggies until the chicken is done.
- Plate it up and enjoy!
Posted in Dinner