Description
A vibrant and nutritious meal prep option featuring juicy teriyaki-marinated grilled chicken paired with colorful vegetables and optional rice. These power bowls deliver a perfect balance of protein, fiber, and flavor in every bite.
Ingredients
Units
Scale
- 2 lb chicken breast, raw
- 2 cups shelled edamame (340 grams)
- 1 large red bell pepper, chopped (165 grams)
- 3 cups broccoli florets (234 grams)
- 3 medium carrots, julienned (250 grams)
- 1 small red onion, roughly chopped (100 grams)
- 1 1/4 cup Wegmans Organic Teriyaki Sauce, divided (10 fl oz)
- 3 tbsp low sodium soy sauce
- 2 tbsp rice vinegar
- 2 tsp sesame oil
- Optional: rice for serving
- Optional: sesame seeds for garnish
Instructions
- Marinate the chicken – Add chicken to a resealable container or zip-top bag. Pour ½ cup of the teriyaki sauce, soy sauce, and rice vinegar over the chicken and mix thoroughly with your hands until well incorporated and evenly coated. Set aside to marinate in the refrigerator for at least 2 hours or up to 6 hours for maximum flavor absorption.
- Prepare for grilling – Set aside 2-3 tbsp teriyaki sauce in a small bowl with a brush for grilling. This will be used to brush on the chicken during cooking for extra flavor and caramelization.
- Grill the chicken – After chicken has marinated, pre-heat grill to 400°F. Spray grill grates with grill-safe non-stick spray. Allow excess marinade to drip off of chicken, then place on sprayed or oiled grill grates. Close grill and cook for 6 minutes, then flip chicken, brush with additional teriyaki sauce, and continue cooking for 5-6 more minutes or until internal temperature barely reaches 165°F. Set aside to rest for at least 5 minutes before slicing to allow juices to redistribute.
- Prepare the vegetables – As the chicken cools, heat a large skillet over medium-high heat (7-8 out of 10). Add 1 tsp sesame oil. Once hot, add julienned carrots and cook, flipping and stirring frequently for 2-3 minutes or until carrots begin to soften. Add pepper and onion and continue cooking for another 1-2 minutes. Remove to a large bowl and set aside.
- Cook the broccoli – In the same hot skillet, add remaining sesame oil. Once hot, add broccoli florets and toss to coat evenly. Cover with a lid to trap the steam and continue cooking and flipping broccoli until it’s tender-crisp, about 3 minutes. Add a tablespoon or 2 of water if needed to help it steam and cook. Remove to the bowl with the cooked carrots, pepper, and onion.
- Combine vegetables – Add shelled edamame to bowl with vegetables and pour remaining teriyaki sauce over top. Mix to coat evenly, ensuring all vegetables are lightly glazed with the flavorful sauce.
- Assemble the bowls – Serve over rice (if using) and add sliced chicken on top. Garnish with sesame seeds if desired. For meal prep, divide components evenly among containers for easy grab-and-go meals throughout the week.
Notes
- The nutrition info provided does NOT include rice so you can add as much or little as you like or serve over cauliflower rice for a lower-carb option.
- These bowls can be customized with different vegetables based on what’s in season.
- The power bowls will keep well in the refrigerator for 3-4 days, making them excellent for meal prep.
- To add more flavor, consider adding a sprinkle of furikake or crushed nori on top.
- For added heat, incorporate a dash of sriracha or red pepper flakes to the sauce.
Nutrition
- Serving Size: 1 bowl (without rice)
- Calories: 345
- Sugar: 12g
- Sodium: 940mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 42g
- Cholesterol: 95mg
