Chicken Teriyaki Rice Bowl

To make the rice, add uncooked rice and low sodium chicken broth to a deep pot and bring to a boil. Cover and reduce heat to low. Cook until liquid is absorbed, about 20–25 minutes. Set aside to cool.

To make the chicken, heat olive oil in large, oven-safe skillet over high heat. Season chicken with sea salt, ground black pepper, and garlic powder. Place chicken into the skillet and cook until golden-brown on both sides and cooked through, about 4–6 minutes per side. Slice the chicken into bite-size cubes. Set aside.

For the broccoli, heat olive oil in the skillet. Once hot, add garlic and cook for 1 minute. Add broccoli and cook, stirring frequently, until broccoli is almost tender and bright green. Set aside to cool.

For the sauce, in a medium saucepan over medium-high heat, combine low sodium soy sauce, raw honey, minced garlic, minced fresh ginger, apple cider vinegar, and crushed red pepper flakes, stirring frequently.

Dissolve arrowroot starch in water in a separate mixing bowl and then add to the saucepan. Cook for 6–8 minutes, stirring frequently, until thickened. Add chicken to the sauce and stir to combine.

To prepare the bowl, add a layer of steamed brown rice at the bottom, then sautéed broccoli, followed by chicken in teriyaki sauce, followed by sliced green onions and sesame seeds. Drizzle with delicious teriyaki sauce over the top and and enjoy.

Notes: If you’re prepping this bowl ahead of time, it works great to stack up, starting with the rice on the bottom and the broccoli on the top in a mason jar or meal prep container.