Teriyaki Chicken Rice Bowl

Ingredients

• •4 boneless, skinless chicken breasts (1.5 lbs)
• •1 cup teriyaki sauce (gluten-free if needed)
• •2 cups jasmine rice
• •1 cup water
• •2 tablespoons olive oil
• •1 cup broccoli florets
• •1 carrot, sliced thinly
• •2 green onions, chopped (for garnish)
• •Sesame seeds (for garnish, optional)

Instructions

1. 1

   In a medium saucepan, combine the jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and water is absorbed.

2. 2

   While the rice cooks, heat olive oil in a large skillet over medium heat. Add the chicken breasts to the pan and cook for about 6-7 minutes on each side until golden brown and cooked through.

3. 3

   Remove the chicken from the skillet and slice it into strips. Set aside.

4. 4

   In the same skillet, add the broccoli and carrots. Stir-fry for about 3-4 minutes until tender but still crisp.

5. 5

   Pour the teriyaki sauce into the skillet with the vegetables. Stir well to combine and let simmer for 2 minutes.

6. 6

   Add the sliced chicken back into the skillet, coating it with the teriyaki sauce. Cook for an additional 2-3 minutes until heated through.

7. 7

   To serve, spoon the cooked rice into bowls, top with the teriyaki chicken and vegetables. Garnish with chopped green onions and sesame seeds if desired.