Teriyaki Chicken Bowls

Teriyaki Chicken Bowls

by Bethany Reid

These past few months I’ve been loving the ‘dinner Bowl’ idea. Particularly on those nights when it’s just the me+kiddos and I don’t want to have to run to the store for specific items to make a particular recipe. On those nights I create bowls out of whatever veggies and protein I have left in the fridge, usually served over rice or quinoa.

My favorite way to cook rice currently is to steam jasmin rice with coconut water instead of regular water ( measure 2:1 liquid to grain). I often bake a large batch of that and keep it in the fridge for the week. I do the same with grilled chicken actually. That way I have access to healthy protein quickly.

This Bowl uses my Teriyaki Sauce recipe, and I love to drizzle the Against All Grain Spicy Thai Dressing on top.

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Also, I’m kind of obsessed with nuts and seeds right now. They add a nice little bit of crunch and texture, not to mention omega 3’s and DHA and everything else good. I’m always searching for new ways to sneak nutrients into the families food… so right now I’m dumping Chia and Flax seeds on probably 70% of our meals. It’s just a matter of time until the boys clue in and start revolting!

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