Meal Prep- Teriyaki Chicken and Broccoli
Ever wanted to make a tasty healthy lunch for the entire week in under twenty minutes? Look no further.
This is so far my simplest and easy to make teriyaki chicken and broccoli. It is my go-to meal prep option.
Why meal prep?
Meal prep is a great way to save time, especially when you have a busy week ahead. You get to control your portions and reduce the stress of trying to eat healthily.
This way, you get to achieve your nutrition goals.
Meal prepping also saves you money since you no longer have to buy takeout for all your lunches.
Also, click to see;
- How Long Does Broccoli Last?
- How to tell if Chicken is done
- The Best Grilled Greek Lemon Chicken you’ve Ever Tasted
Why this recipe?
My meal prep version of tasty teriyaki chicken is a perfect option for lunch and it will most definitely satisfy your take out craving thus compelling you to reduce your calorie intake.
You get to enjoy your meal and still stay healthy.
You can prepare these meal prep dishes on a Sunday and get to enjoy an entire week’s worth of sumptuous lunch.
The chicken is neither too sweet nor too salty and it is covered in a sticky teriyaki glaze.
The broccoli is great for the extra crunch and fiber but if you are not a great fan of broccoli then you can eat the chicken alone.
I prefer brown rice to white rice due to its high fiber content which makes it a healthier option. You can however also serve the chicken with quinoa or any of your favorite rice.
Here is how you can meal prep your teriyaki chicken and broccoli.
INGREDIENTS
4 meal prep containers
1 pound of boneless chicken breasts cut into smaller pieces.
2 cups of broccoli florets
2 cups of cooked brown rice
Salt
Pepper
1 sliced bell pepper
Sesame seeds
Teriyaki sauce ingredients
2 tbsp. of honey
2 tbsp. of rice wine vinegar
¼ cup of light soy sauce
1 clove of minced garlic
¼ tsp. of ground ginger
½ tsp. of sesame oil
1 tbsp. cornstarch
INSTRUCTIONS
Heat a large pan on medium flame and add the chicken. Season the chicken with salt and pepper. Cook the chicken for 2-3 minutes until it is no longer pink.
In a small ball, add the honey, rice wine vinegar, and light soy sauce, 1 clove of minced garlic, ground ginger, sesame oil, and cornstarch.
Whisk them together until they are fully combined and your teriyaki sauce is ready.
Add the teriyaki sauce to the chicken and cook for approximately 5 minutes until the sauce is thick. Remove the chicken from the heat and set it aside.
In a pan, add the broccoli florets and bell pepper. Stir fry for approximately 3 minutes ensuring the bell pepper is slightly softened.
Remove the broccoli from heat and set it aside.
Divide the broccoli and chicken into 4 meal prep containers and add ½ cup of brown rice to each container.
Sprinkle all the food with sesame seeds and cover.
Refrigerate them for up to 4 days.