Teriyaki Chicken Bowls
Sesame Rice
Ingredients
- ½ lb boneless, skinless chicken thighs, cubed
- 2 tsp olive oil
- 1 (12-oz) pkg stir-fry vegetables (broccoli, carrots, and snow peas)
- 1 red bell pepper, sliced
- ⅓ cup teriyaki sauce
Instructions
- Cook chicken in hot oil in a large skillet over medium-high heat 6 minutes or until browned.
- Add vegetables and bell pepper; cover and cook 8 minutes or until tender, stirring occasionally and adding water as needed to prevent sticking. Stir in sauce; cook 2 minutes or until thoroughly heated. Serve over rice.
Side Dish Ingredients
- 1 (3.5-oz) pouch boil-in-bag brown rice
- 1 Tbsp toasted sesame seeds
Side Dish Instructions
- Cook rice according to package directions. Stir in sesame seeds.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
322
|
201
|
523
|
| Fat (g) | 9 | 4 | 13 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 32 | 5 | 37 |
| Carb (g) | 34 | 38 | 72 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 980 | 1 | 981 |
Quick & Healthy Meal Plan
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