Kyona L. Robinson

Hey,

I know we’re all working on our “new year new you” journey! Which is fine and encouraging but I want you to know that you can change your diet, lifestyle, career at anytime. You don’t have to wait for the clock to strike midnight to start making changes.

With that being said here’s a teriyaki chicken bowl recipe to add to your meal plan and it’s perfect for meal prep. You can swap out that white rice for brown rice, quinoa or riced cauliflower!

Veggies ingredients:

2 cup of coarsely chopped colored peppers & zucchini

1/2 cup medium coarsely chopped onions

Olive oil

Your favorite veggies spices

2-3 cups of rice or other substitute mentioned above. Follow the provided instructions for rice etc.

Coat a large pan with olive oil and sautée the veggies and onion in a large pan. Add spices and cook uncovered for about 10 minutes being sure to toss your veggies every so often. Once your veggies are done set aside and remove from heat. You’re going use the same pan to prepare the chicken.

Chicken ingredients:

1/2 tsp of salt and pepper or to taste (you don’t need to add a lot of seasoning because there’s plenty of flavor in the sauce).

8 boneless skinless chicken thighs.

1 cup of vegetable oil or your preferred oil.

Pour oil in pan. Season chicken and pan sear each side for 10 minutes on medium to high heat until it’s nice and brown.

Teriyaki Sauce Ingredients:

1 cup of water

1 tsp fresh ginger

2-3 garlic cloves

1/4 cup brown sugar

1/3 honey

1/2 cup soy sauce

1 tbsp of corn starch

1/2 tsp garlic & onion powder, and pepper. A dare you to add a few red peppers flakes!

Small pot

Mix all over your wet ingredient first including including the ginger and garlic. Add cornstarch after 2-3 minutes.Cook on medium heat -high for 5-7minutes while stirring occasionally. Reduce heat and pour over chicken and allow to to cook another 10 minutes on medium heat. You can cook longer to allow the sauce to thicken.

You can arrange your bowl however you prefer!

Enjoy!

Until next time…