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Teriyaki Chicken Rice Bowl

Approx. 500 calories | 50 g protein

Total time 25 minutes


1 serving

Ingredients

  • 5.3 oz (150 g) chicken breast, raw

  • 2.1 oz (60 g) basmati rice, dry

  • 3.5 oz (100 g) broccoli florets, raw

  • 1.4 oz (40 g) bell pepper, raw

  • 2 tbsp teriyaki sauce

  • 1 garlic clove, minced

  • ½ tsp fresh ginger, grated

  • 1 tsp sesame seeds

  • Green onions, optional

  • Salt & black pepper, to taste


Instructions

  1. Cook the rice according to the package instructions.

  2. Cut the raw chicken into bite-sized pieces and season with salt and pepper.

  3. Heat a non-stick pan over medium-high heat and cook the chicken until golden and fully cooked.

  4. Add the garlic, ginger, broccoli and bell pepper. Cook for 3–4 minutes until the vegetables are tender but still slightly crisp.

  5. Add the teriyaki sauce and stir everything together. Cook for another 1–2 minutes.

  6. Serve the chicken and vegetables over the cooked rice. Top with sesame seeds and green onions, if desired.


This is an example of a meal size. Adjust the portion size to your own preferences and goals. Calories and protein are approximate and may vary depending on the products and brands you use.

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