Teriyaki Chicken and Brussels Sprout Rice Bowl

A simple Asian-inspired meal-prep bowl with tender chicken, sautéed Brussels sprouts, carrots, and rice in a savoury teriyaki sauce. It is colourful, filling, and easy to reheat for weekday lunches.

Teriyaki Chicken and Brussels Sprout Rice Bowl
Prep time
10 min
Cook time
25 min
Yield
1 serving

Ingredients

  • 150 g Brussels sprout
  • 80 g Carrot
  • 140 g Chicken Breast
  • 5 g Garlic
  • 70 g Red Bell Pepper
  • 70 g Rice
  • 4 g Sesame seeds
  • 45 g Teriyaki sauce
  • 8 g Vegetable oil

Instructions

  1. Cook the rice according to the package directions. Fluff and set aside.
  2. Trim the Brussels sprouts and cut them in halves. Thinly slice the carrot and red bell pepper, then mince the garlic.
  3. Cut the chicken into bite-size pieces.
  4. Heat the oil in a large skillet over medium-high heat. Cook the chicken for 5 to 6 minutes, stirring often, until cooked through.
  5. Add the Brussels sprouts, carrot, bell pepper, and garlic. Cook for 6 to 8 minutes, until the vegetables are tender-crisp.
  6. Pour in the teriyaki sauce and stir for 1 to 2 minutes until the chicken and vegetables are evenly coated.
  7. Divide the rice into a meal-prep container, top with the teriyaki chicken mixture, and sprinkle with sesame seeds.