Lunch · Easy
Chicken Teriyaki Rice Bowl
Chicken Teriyaki Rice Bowl is a practical, fitness-friendly adaptation of a widely recognised dish, built around Chicken Breast, raw, Brown Rice, cooked, Teriyaki Sauce, Broccoli. The recipe uses high-heat searing and bowl assembly rather than a generic cooking template, with measured ingredients and portions designed to keep the result reproducible.
- Protein
- 45g
- Energy
- 470 kcal
- Carbs
- 52g
- Fat
- 9g
- Time
- 35 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 650 gChicken Breast, raw
- 600 gBrown Rice, cooked
- 100 gTeriyaki Sauce
- 300 gBroccoli
- 160 gCarrot
- 10 gsesame oil
- 12 gGarlic
- 12 gGinger
Make it
Method
Weigh and prepare all ingredients for Chicken Teriyaki Rice Bowl: 650 g Chicken Breast, raw, 600 g Brown Rice, cooked, 100 g Teriyaki Sauce, 300 g Broccoli, 160 g Carrot, 10 g Sesame Oil, 12 g Garlic, 12 g Ginger. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.
Heat a wide pan over medium-high heat. Add the listed oil if included and cook Chicken Breast, raw in a single layer until it takes on colour.
Add the remaining ingredients in their appropriate cooking order and toss for about 20 minutes. The ingredients should be tender but not falling apart.
Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.
Divide Chicken Teriyaki Rice Bowl into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.
Per serving
Nutrition snapshot
- Protein
- 45g
- Carbs
- 52g
- Fat
- 9g
- Energy
- 470 kcal
