Teriyaki Chicken Bowls with Crispy Brussels
A delightful combination of tender chicken, vibrant Brussels sprouts, and a luscious teriyaki glaze, perfect for family dinners or meal prep.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Chicken Marinade
- 1 lb chicken breasts succulent cuts, perfect for marinating
- 1/4 cup low-sodium soy sauce adds a savory depth of flavor with less salt
- 1/4 cup honey brings a natural sweetness
- 2 tbsp rice vinegar adds a tangy kick
- 2 cloves garlic finely minced for aroma and taste
- 1 tsp fresh ginger grated for freshness
- 1/2 tsp red pepper flakes optional for a hint of heat
- Salt and black pepper to taste
For the Crispy Brussels Sprouts
- 1 lb Brussels sprouts halved for roasting
- 1 tbsp olive oil for roasting the Brussels sprouts
Instructions
Marinate the Chicken
- Whisk together the low-sodium soy sauce, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes in a bowl.
- Add the chicken breast strips, making sure they’re fully coated with the marinade.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours.
Roast the Brussels Sprouts
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, toss the Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
- Spread them out on a baking sheet and roast for 15-20 minutes, flipping once halfway through.
Cook the Chicken
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Remove the chicken from the marinade, reserving the marinade for later.
- Place the chicken strips in the skillet and cook for 2-3 minutes on each side, until browned and cooked through.
Make the Glaze (Optional)
- Bring the leftover marinade to a boil in a small saucepan.
- Lower the heat and let it simmer for about 3-4 minutes until thickened.
Assemble the Bowls
- Divide the crispy Brussels sprouts and sautéed chicken into individual bowls.
- Drizzle the teriyaki glaze atop the chicken.
Add Finishing Touches (Optional)
- Top your bowls with sesame seeds or chopped green onions.
Notes
For added nutrition and flavor, consider including more veggies like bell peppers or snap peas, and store leftovers separately in airtight containers for up to 3 days.