• 2 fresh garlic cloves, minced or pressed
• 2 Tbsp fresh ginger, finely grated
• 1.5 Tbsps raw honey
• 1/3 cup coconut aminos
• 1/2 cup broth (vegetable, or chicken)
• 1/2 Tbsp gluten-free flour

Instructions:

In a small bowl whisk all sauce ingredients together: set aside.

Preheat 1 Tablespoon of the oil in a large non-stick skillet over medium-high heat. Add in chicken and cook for 4-5 minutes until almost cooked through.

Pour the homemade teriyaki sauce over and cook until sauce thickens and chicken is fully cooked; just a few more minutes.

Heat remaining oil in a separate large skillet over medium heat; cook frozen vegetables until just tender, 5 to 7 minutes.

Assemble the bowls with 1/2 cup cooked rice each, 1 cup of veggies then divide teriyaki chicken between the 4 bowls.

Garnish with sesame seeds.

Refrigerate for 3-5 days or freeze for up to 2 months.

Enjoy!

❤Rachel

#MealPrep Teriyaki Chicken Bowls

Category Dinner Food Prep

Ingredients

• 1.5 lbs. Chicken breasts, diced
• 1. 5 Tbsps sesame oil, divided
• 4 cups frozen stir fry veggies of choice
• 2 cups cooked brown rice, or quinoa
• 1 Tbsp sesame seeds, to garnish

For the Teriyaki Sauce: (makes 1 cup sauce)

• 2 fresh garlic cloves, minced or pressed
• 2 Tbsp fresh ginger, finely grated
• 1.5 Tbsps raw honey
• 1/3 cup coconut aminos
• 1/2 cup broth (vegetable, or chicken)
• 1/2 Tbsp gluten free flour

Instructions

1. In a small bowl whisk all sauce ingredients together: set aside.
2. Preheat 1 Tablespoon of the oil in a large non-stick skillet over medium-high heat. Add in chicken and cook for 4-5 minutes until almost cooked through.
3. Pour the homemade teriyaki sauce over and cook until sauce thickens and chicken is fully cooked; just a few more minutes.
4. Heat remaining oil in a separate large skillet over medium heat; cook frozen vegetables until just tender, 5 to 7 minutes.
5. Assemble the bowls with 1/2 cup cooked rice each, 1 cup of veggies then divide teriyaki chicken between the 4 bowls.
6. Garnish with sesame seeds and enjoy!
7. Refrigerate for 3-5 days or freeze for up to 2 months.

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