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- 1 lb chicken breast, cut into bite-sized pieces - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 cup carrots, julienned - 2 cups cooked jasmine rice These ingredients form the heart of the dish. The chicken breast provides protein and will absorb the teriyaki flavor well. Broccoli adds crunch and nutrition, while red bell pepper and carrots bring color and sweetness. Jasmine rice serves as a fluffy base to soak up all those tasty juices. - 1/4 cup teriyaki sauce - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon grated ginger - 1 tablespoon sesame seeds (for garnish) - 2 green onions, chopped (for garnish) The teriyaki sauce gives the chicken its signature taste. Olive oil helps everything cook evenly. Garlic and ginger add warmth and depth. Sesame seeds and green onions are key for finishing touches, adding flavor and a pop of color. - Importance of seasoning Seasoning your dish is key. Salt enhances flavors, while pepper adds a mild heat. Without these, your dish may taste flat. Always taste as you go, adjusting salt and pepper to your liking. This small step can elevate your meal from good to great. First, preheat your oven to 400°F (200°C). This step is key for cooking the chicken and veggies evenly. Next, take a large bowl. Combine 1 lb of chicken breast pieces with 1/4 cup of teriyaki sauce, 2 tablespoons of olive oil, 2 minced cloves of garlic, and 1 teaspoon of grated ginger. Season with salt and pepper. Mix well until the chicken is fully coated. Now, grab a large sheet pan. Spread the marinated chicken evenly over it. Add 2 cups of broccoli florets, 1 sliced red bell pepper, and 1 cup of julienned carrots around the chicken. Make sure everything is in a single layer for even cooking. Place the sheet pan in the oven. Bake for 20-25 minutes. Stir halfway through to ensure even cooking. The chicken should be cooked through, and the veggies should be tender. While the chicken and veggies are baking, cook the jasmine rice. Follow the package instructions if you didn’t pre-cook it. This will create a fluffy base for your bowls. Once everything is cooked, take the sheet pan out of the oven. Serve the teriyaki chicken and veggies over the jasmine rice in bowls. For the final touch, sprinkle sesame seeds and chopped green onions on top. This adds flavor and a nice look to your dish. To keep your chicken juicy, marinate it well. I suggest marinating for at least 30 minutes. This allows the flavors to soak in. Use a mix of teriyaki sauce, olive oil, garlic, and ginger. The acid in the sauce helps tenderize the meat. Ensure the chicken pieces are all coated. This ensures even flavor and moisture when cooking. For tender yet crisp veggies, cut them uniformly. This ensures they cook evenly. Spread them out on the sheet pan without crowding. Crowded veggies steam instead of roast. Bake them alongside the chicken for about 20 minutes. This method keeps them vibrant and crunchy. To add more flavor, toss the veggies in a bit of oil and seasoning before baking. Fluffy jasmine rice is easy to achieve. Rinse the rice before cooking to remove excess starch. This prevents it from becoming sticky. Use a 1:1.5 rice-to-water ratio. Bring the water to a boil, then simmer on low. Cover the pot while it cooks for about 15 minutes. Once done, let it sit off the heat for another 5 minutes. Fluff the rice with a fork before serving. This helps separate the grains beautifully. {{image_2}} You can swap the chicken for other proteins. Tofu works well for a plant-based option. It soaks up flavors nicely. Shrimp is another great choice. Simply adjust the cooking time. If you prefer beef, use flank steak cut into strips. Each protein brings a unique taste. Feel free to change the veggies based on the season or your taste. Snap peas add a nice crunch. Bell peppers come in many colors, so mix them up. Zucchini or asparagus can also fit well in this dish. Just keep the cooking time in mind. You can get creative with sauces. A spicy teriyaki sauce adds heat and flavor. Sweet chili sauce gives a different sweetness and tang. You can even make your own sauce. Just mix soy sauce, honey, and a dash of sriracha for a twist. Explore flavors to make this dish your own! Store leftovers in an airtight container. You can refrigerate them for up to three days. Make sure to let the dish cool before sealing it. This helps keep the flavors intact. To reheat, use the microwave or oven. If using the microwave, place in a bowl and cover it. Heat in short intervals until warm. For the oven, preheat to 350°F (175°C). Bake until heated through. Stir halfway for even warmth. You can freeze the chicken and veggies. Place them in a freezer-safe container. They will last for up to three months. To thaw, move to the fridge overnight or use the microwave. Heat thoroughly before serving. Yes, you can use frozen chicken for this recipe. Just remember to thaw it first. You can do this in the fridge overnight or use the defrost setting on your microwave. Once thawed, cut the chicken into bite-sized pieces. Then, follow the same marinating steps with the teriyaki sauce. For teriyaki sauce, store-bought options work great. Look for sauces with natural ingredients. If you prefer homemade, you can mix soy sauce, sugar, and a bit of mirin. This gives a fresh flavor. Feel free to adjust the sweetness to your taste. Yes, you can prepare this dish ahead of time. Marinate the chicken and chop the veggies a day before. Store them in the fridge. When you’re ready, simply bake everything together. This saves time on busy days. You can serve teriyaki chicken bowls with various side dishes. Steamed edamame or a simple green salad pairs well. You might also add pickled ginger for a tangy kick. If you love spice, try some chili flakes on top. This blog post covered how to make a delicious teriyaki chicken bowl. We discussed key ingredients, like chicken breast, broccoli, and jasmine rice. I shared steps to bake everything perfectly and tips to ensure juicy chicken and fluffy rice. You can also explore variations using different proteins or sauces. With proper storage advice, you'll keep leftovers fresh. Enjoy your cooking and personalizing this dish to make it truly yours!

Sheet-Pan Teriyaki Chicken and Rice Bowls

Enjoy a delicious and easy dinner with these Sheet-Pan Teriyaki Chicken and Rice Bowls! This one-pan meal features tender chicken, fresh veggies, and fragrant jasmine rice, all tossed in savory teriyaki sauce for a burst of flavor. Perfect for busy weeknights, this recipe comes together in just 40 minutes. Click through to discover how to make this satisfying dish that your family will love!
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Ingredients
  

1 lb chicken breast, cut into bite-sized pieces

2 cups broccoli florets

1 red bell pepper, sliced

1 cup carrots, julienned

2 cups cooked jasmine rice

1/4 cup teriyaki sauce

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon grated ginger

1 tablespoon sesame seeds (for garnish)

2 green onions, chopped (for garnish)

Salt and pepper to taste

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Chicken: In a large bowl, combine the chicken pieces with teriyaki sauce, olive oil, minced garlic, and grated ginger. Season with salt and pepper. Toss until the chicken is well coated.

      Arrange on a Sheet Pan: Spread the marinated chicken evenly onto a large sheet pan. Add the broccoli, red bell pepper, and carrots around the chicken in a single layer.

        Bake: Place the sheet pan in the oven and bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Stir halfway through for even cooking.

          Prepare the Rice: While the chicken and vegetables are baking, prepare the jasmine rice according to package instructions if not cooked already.

            Assemble the Bowls: Once everything is cooked, remove the sheet pan from the oven. Serve the teriyaki chicken and vegetables over a bed of jasmine rice in bowls.

              Garnish: Sprinkle sesame seeds and chopped green onions over each bowl for added flavor and presentation.

                Prep Time: 15 mins | Total Time: 40 mins | Servings: 4