Description
Make a fast and flavorful chicken and rice bowl using quick-cooking teriyaki chicken, roasted broccoli, and a sprinkle of sesame seeds.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 1 cup cooked white rice
- 2 cups fresh broccoli florets
- 2 tablespoons olive oil, divided
- 1/2 cup store-bought teriyaki sauce
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon sesame seeds, for garnish
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the broccoli florets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 12 to 15 minutes until tender-crisp.
- While the broccoli roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken pieces to the skillet and cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through.
- In a small bowl, whisk together the teriyaki sauce, soy sauce, ginger, and garlic.
- Pour the sauce mixture over the cooked chicken in the skillet. Bring to a simmer and cook for 1 to 2 minutes until the sauce thickens slightly and coats the chicken.
- To assemble the bowls, divide the cooked rice between two bowls.
- Top the rice with the teriyaki chicken and the roasted broccoli.
- Sprinkle with sesame seeds before serving.
Notes
- For faster cooking, use pre-cooked rice or microwaveable rice pouches.
- You can substitute cauliflower or snap peas for the broccoli.
- If you prefer a thicker sauce, let the chicken simmer in the sauce for an extra minute or two.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop and Roasting
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 22
- Sodium: 950
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 5
- Protein: 50
- Cholesterol: 135