American · Dinner
Chicken Teriyaki Rice Bowl (GLP-1)
Boneless chicken thigh seared then glazed in a low-sugar soy, ginger, and garlic teriyaki, served over brown rice with steamed broccoli and edamame. Toasted sesame seeds and scallion finish a protein-forward bowl built around savoury-sweet flavours and easy-to-digest vegetables for a smaller, lighter portion.
$4
15 minsPrep
18 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
410Calories
45.8gProtein
11.3gFat
28.3gCarbs
6.2gSugar
7.9gFiber
612mgSodium
99mgChol
1.9gSat Fat
745mgPotassium
118mgCalcium
2.1mgIron
0.6mcgVitamin B12
53.2mgVitamin C
low-calorie
high-fiber
protein-rich
gluten-free-adaptable
glp-1
Instructions
1
Prep
Cut the chicken thigh into bite-size pieces, grate the ginger, mince the garlic, slice the scallion, and pat the chicken dry.
2
Whisk
Whisk the soy sauce, ginger, garlic, honey, and rice vinegar in a small bowl until the honey dissolves and the mix looks uniform.
3
Steam
Steam the broccoli and edamame in a covered pan with a splash of water over medium heat for 4 minutes until the broccoli turns bright green.
4
Sear
Heat the sesame oil in a nonstick skillet over medium-high and sear the chicken for 6 minutes, turning, until golden and cooked through to at least 165F.
5
Plate
Pour the sauce over the chicken, simmer briefly, then spoon brown rice into a bowl, arrange broccoli, edamame, chicken, and scatter sesame seeds and scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g boneless chicken thigh
- 2 tbsp2 tbsp low-sodium soy sauce
- 2 tsp2 tsp fresh ginger
- 2 clove2 clove garlic
- 2 tsp2 tsp honey
- 2 tsp2 tsp rice vinegar
- 5.2 oz150g cooked brown rice
- 7 oz200g broccoli florets
- 5.2 oz150g shelled edamame
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp sesame seeds
- 22 scallion
