I’ve always had a soft spot for rice bowls, and this Teriyaki Chicken Rice Bowl is no exception. It checks all the boxes when I’m looking for meal prep ideas that actually taste good the next day. You know those sad lunches that feel like punishment? This isn’t one of them. The teriyaki sauce seeps into the rice just enough to make every bite flavorful without turning it soggy. What I love about recipes like this is how they double as meal prep chicken recipes while still feeling fresh enough to serve for dinner. It’s one of those rice meal ideas that works for both lazy Sundays and busy Wednesdays. Honestly, when I first tried it, I thought, ‘This might be one of the best meal prep recipes I’ve made in years.’ And I don’t say that lightly, because I test a lot of food. Whether you’re new to recipe meal prep or you’ve been packing your own lunches since college, this rice bowl has your back. It’s quick, it’s comforting, and it doesn’t ask much of you other than to chop a few veggies and let the sauce work its magic. In short, if you’ve been scrolling through endless recipes meal prep blogs and feeling overwhelmed, consider this your sign to stop scrolling and start cooking.

1) Key Takeaways
2) Easy Teriyaki Chicken Rice Bowl Recipe
3) Ingredients for Teriyaki Chicken Rice Bowl
4) How to Make Teriyaki Chicken Rice Bowl
5) Tips for Making Teriyaki Chicken Rice Bowl
6) Making Teriyaki Chicken Rice Bowl Ahead of Time
7) Storing Leftover Teriyaki Chicken Rice Bowl
8) Try these Main Course next!
9) Teriyaki Chicken Rice Bowl
10) Nutrition

1) Key Takeaways

This recipe balances sweet teriyaki chicken with fresh vegetables and warm rice.
It works beautifully for meal prep ideas and keeps its flavor for days.
You need only basic ingredients that you likely already have in your kitchen.
Perfect for quick lunches or weeknight dinners without extra stress.

2) Easy Teriyaki Chicken Rice Bowl Recipe

When I first tried to bring meal prep ideas into my routine, I worried the food might feel dull. This Teriyaki Chicken Rice Bowl proved me wrong from the first bite. The chicken turns tender as it cooks in the glossy sauce, the vegetables stay bright, and the rice soaks up every drop of flavor. It feels like comfort and energy in the same bowl.

I’ve made plenty of quick chicken meal prep attempts that looked better on paper than in reality. This one, though, actually works because it doesn’t ask much of you beyond chopping and stirring. It saves well in containers, making it one of my favorite recipe meal prep solutions. If you’ve ever thought meal prep meant dry chicken and plain rice, this dish will happily surprise you.

It fits naturally with other recipes meal prep fans love, and it offers the same balance you’d expect from the best meal prep recipes. Whether you’re cooking for yourself or packing lunch boxes, this rice bowl is simple, filling, and real food you’ll look forward to eating.

3) Ingredients for Teriyaki Chicken Rice Bowl

Chicken Breast: Cut into cubes so each piece cooks evenly and soaks in sauce. Chicken breast stays lean, making it a lighter base for the bowl.

Cooked Rice: I like white rice here. The grains stay fluffy and balance the sweet and salty sauce. Brown rice works too if you want more texture and fiber.

Broccoli Florets: They bring color, crunch, and a bit of natural sweetness that pairs with teriyaki perfectly.

Red Bell Pepper: I slice it thin so it softens quickly while keeping its fresh taste.

Carrots: Julienne them for crunch and a pop of bright orange. They also hold up well for healthy teriyaki chicken bowl prep.

Teriyaki Sauce: You can use store-bought or homemade. Either way, it ties everything together with sweet and savory flavor.

Olive Oil: Just a spoonful to cook the chicken and give it a golden sear.

Green Onions: Sprinkle on top for a sharp finish. They bring freshness at the very end.

Sesame Seeds: Lightly toasted, they add crunch and that nutty note that completes the rice bowl.

4) How to Make Teriyaki Chicken Rice Bowl

Step 1. Warm a skillet and add olive oil. Toss in the chicken cubes. Let them cook until they turn golden on each side. Don’t rush this part. A little patience brings out flavor.

Step 2. Pour in the teriyaki sauce. Stir so every piece of chicken gets coated. Lower the heat and let it simmer for a few minutes until the sauce thickens slightly.

Step 3. In another pan or steamer, cook the broccoli, bell pepper, and carrots until just tender. You want them soft but still bright and crisp.

Step 4. Place warm rice in bowls or containers. Spread the chicken and vegetables over the rice. The sauce will run down into the grains.

Step 5. Finish with green onions and sesame seeds on top. Serve right away or let it cool for meal prep containers.

5) Tips for Making Teriyaki Chicken Rice Bowl

I’ve learned that the best results come from simple tweaks. If you marinate the chicken for half an hour before cooking, the flavor deepens. Even ten minutes makes a difference.

Don’t crowd the pan when you cook the chicken. Give each piece room so it browns instead of steaming. This helps the sauce cling better later on. It makes the whole rice bowl richer.

For rice meal ideas, try switching the grain. Quinoa or jasmine rice work well. Sometimes I mix white and brown rice for texture. It keeps meal prep chicken recipes fresh and less predictable.

6) Making Teriyaki Chicken Rice Bowl Ahead of Time

This dish feels made for recipe meal prep. The flavors hold up well for days in the fridge, and the texture stays close to fresh. I like to divide it into containers right after cooking so it cools evenly.

If you’re planning to eat it later, leave the garnish off until serving. Add the green onions and sesame seeds just before eating. It keeps them crisp and bright. I find that little step makes a big difference.

For quick chicken meal prep, double the recipe. You’ll have lunches for the week or dinners ready to heat. It works best if you store rice and toppings separately, then combine them when reheating.

7) Storing Leftover Teriyaki Chicken Rice Bowl

Leftovers keep well for three to four days in airtight containers. Store rice in one and chicken with vegetables in another if you want the textures to stay sharp. Reheat gently so the sauce doesn’t burn.

I often pack it into glass containers for easy reheating. Plastic works too, but glass keeps the flavors better in my experience. When you reheat, add a spoon of water to the rice so it steams back to life.

Some people freeze rice bowls, and you can freeze this one too. Just leave out the vegetables if you go that route since they lose texture when thawed. It’s not my favorite method, but it does work in a pinch.

8) Try these Main Course next!

9) Teriyaki Chicken Rice Bowl