Sticky Teriyaki Chicken Rice Bowls

Ingredients

Teriyaki Chicken

• 2 pounds boneless skinless chicken breast
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 6 tablespoons Kikkoman Less Sodium Teriyaki Marinade & Sauce
• 2 teaspoons Shirakiku Sesame Oil
• Chosen Foods Avocado Oil Spray

Bowls

• 3 cups broccoli florets
• 1 1/2 cups cooked Kroger Classic Grains Jasmine Rice
• 1 1/2 cups cooked Birds Eye Riced Cauliflower
• 2 cups pineapple chunks in juice, drained

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Instructions

1. Cut the chicken into 1-inch pieces and season with garlic powder, onion powder, salt, and pepper.
2. Lightly spray a large skillet with avocado oil and heat over medium-high heat.
3. Add the chicken in a single layer. Cook for 7 to 9 minutes, stirring occasionally, until browned and the center reaches 165°F.
4. Reduce the heat to medium. Add the teriyaki sauce and sesame oil. Stir for 1 to 2 minutes until the sauce coats the chicken.
5. Steam the broccoli until bright green and fork-tender.
6. Stir the cooked jasmine rice and cooked cauliflower rice together until evenly combined.
7. Build each bowl with 1/2 cup rice blend, 1/2 cup broccoli, 1/3 cup drained pineapple, and 4.5 ounces cooked teriyaki chicken.

Freezer Storage

1. Cool the chicken and rice blend completely. Freeze them in separate bags from the broccoli and pineapple.
2. If four servings remain, use gallon-size freezer bags. If fewer than four servings remain, use quart-size freezer bags.
3. Remove as much air as possible and freeze flat for up to 3 months. Add fresh pineapple after reheating.

Reheating Instructions

1. Thaw overnight in the refrigerator.
2. Microwave the chicken, rice blend, and broccoli for 90 seconds. Stir and continue in 30-second intervals until the chicken reaches 165°F.
3. Add the cold drained pineapple after reheating.

40/400 Notes

• Drain the pineapple well so the bowl stays saucy instead of watery.
• Mix the two rices before measuring each serving so every bowl gets the same ratio.