This easy Teriyaki Chicken Meal Prep Recipe is just 392 calories and can be made in just 30 minutes (no matter how many servings you make!)Making teriyaki chicken meal prep for the week is a great way to ensure you have healthy, flavorful lunches you'll look forward to eating... Plus it's also a great way to save money and time!This healthy chicken teriyaki meal prep lunch has lots of protein (OVER 41 grams!) and healthy carbs to keep you full, for hours. You can cut the carbs (should you desire) by swapping out the rice for cauliflower rice.
2boneless skinless chicken breastssliced into strips
½cuprice brown or white
1cupwater
1 ½teaspoonsesame seedsoptional
3cupsbroccoli florets
2red bell pepperssliced
Instructions
Make the Teriyaki Chicken:
Heat a skillet over medium-high heat, spray with olive oil.
Add chicken and brown for 5 minutes then flip and brown for an additional 3 minutes.
Meanwhile, combine the (teriyaki sauce) soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch in a medium bowl.
Add the sauce to the cooked chicken and continue to cook for an additional 1 minute until thickened.
Make the Rice:
While the chicken cooks, make the rice.
In a small pot, or rice cooker, add rice and water.
Bring to a boil on high heat. Lower heat to low, cover and cook until the water soaks into the rice, about 30 minutes. (Or follow rice cooker directions)
Remove the pot from the heat and add the rice to a medium bowl, and set aside to cool.
Put Meal Prep Lunches Together:
Lay your meal prep containers out in a line.
Divide the chicken into each container, then spoon over any remaining teriyaki sauce from the pan, and sprinkle with sesame seeds.
Next, divide the broccoli and bell peppers between the containers (they may remain raw as re-heating the meal prep containers will steam them!)
Finally, divide the rice between the meal prep containers, and store in the fridge for up to 5 days.