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Teriyaki Chicken with Veggies

Teriyaki Chicken with Veggies

Ingredients:

Teriyaki sauce
1/2 cup Braggs liquid aminos or coconut aminos
1/2 cup water
3 Tbsp packed light brown sugar
3 Tbsp honey
3 cloves garlic, minced (1 Tbsp)
1 Tbsp minced ginger
1 Tbsp rice vinegar
1 1/2 Tbsp cornstarch
Chicken, veggies, and rice
3 1/2 Tbsp olive oil
1 1/2 lbs boneless skinless chicken breasts
Ground black pepper
1 medium zucchini, diced into half moons and quartered (1 1/2 cups)
1 1/2 cups shredded carrots
2 1/2 cups small diced broccoli florets
1 1/2 - 2 cups white or brown rice, cooked according to directions on the package
 


Directions:

For the teriyaki sauce-

In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat. Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.



For the chicken-

Brush both sides of chicken with 1 1/2 Tbsp of the olive oil and season pepper. Preheat oven to over 350 degrees. Cook chicken until center registers 160 - 165 degrees on a thermometer, about 20 min. Remove and let rest 5 minutes then dice into cubes.
For the veggies:
Heat remaining 2 Tbsp olive oil in a saute pan over medium-high heat. Add zucchini, broccoli, and carrots and saute 4 - 5 minutes until crisp-tender.


To assemble bowls-

Layer rice into 4 bowls then top each with 1/4 of the chicken and 1/4 of the veggies. Drizzle desired amount of teriyaki sauce over tops.

Enjoy!

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