Chicken Teriyaki Bowls
Chicken Teriyaki Bowl Recipe via Chelcey Tate

Let's be real here ... on a typical night in our house, we order Postmates. 😂 But I'm trying to be better! When Sean and I first moved in together, I cooked ALL THE TIME. I was the queen of freezer meals, and it was super rare that we ever ate out! I'm trying my best to get the motivation back to meal plan regularly, and I think next on my list is to try out some meal kit delivery services like Blue Apron / Plated / etc. If you have a favorite out of any of those, let me know! ✌️

Now, onto one of our favorite dinner recipes! 🙌 I think we all have the recipes we gravitate towards ... the ones that are so simple and fast that they have a permanent spot on your grocery list. This Chicken Teriyaki Bowl (and tacos 😉) is that go-to dinner for us! It's light, healthy, and keeps super well for leftovers for lunch the next day. 

Keep scrolling for the recipe, and let me know if you make it for yourself! I'd love to know what you think of it. Have a great week, y'all! ❤️ 

P.S. If you hover over any of the photos in this post you can pin them to save for later! If you're not hanging out with over on Pinterest, you can follow along here. 😘

Chicken Teriyaki Bowl Recipe via Chelcey Tate
Teriyaki Chicken Bowl Recipe via Chelcey Tate

Chicken Teriyaki Bowls

Makes: 3 bowls

Name of image (title of post is fine)

Prep time:

Cook time:

  • 1lb Boneless Skinless Chicken Breast, cut into bite sized pieces
  • 2 Zucchini, cut into circles
  • 1 Red Bell Pepper, cut into strips
  • Pre-cut Pineapple
  • 2 Cups of Fresh Green Beans
  • 1/2 Head of Broccoli
  • Spinach
  • 1/2 Bottle of Soy Vay Vay Veri Veri Teriyaki Marinade
  • 2 Tbsp Olive Oil
  • 1 1/2 Cups of Cooked White Rice

  1. Marinate chicken in 1 1/2 cups Teriyaki Sauce for 30mins-1hr
  2. Chop veggies per previous instructions
  3. Add Broccoli and chopped Green Beans to pot of boiling water with salt, boil for 10 minutes
  4. Add Red Bell Pepper and Zucchini to pan with 1 tbsp of Olive Oil, add salt and pepper, cook on low-medium heat until zucchini starts to soften
  5. Add 1 tbsp of Olive Oil in skillet on medium-high heat, cook chicken (add salt and pepper while cooking)
  6. Drain Broccoli and Green Beans and add them + the pineapple to pan with other veggies
  7. Drizzle veggies + pineapple with teriyaki sauce, turn heat down to low, cover and simmer until you're ready to serve
  8. Cook White Rice according to instructions (I use the single serving microwaveable Minute Rice!)
  9. Assemble your bowls on top of a bed of baby spinach, add desired toppings (I love fresh sweet corn + avocado on top!), serve immediately with teriyaki sauce on the side
Chelcey Tate is a photographer, blogger and graphic designer based in Louisville, KY.