kewl teriyaki chicken bowl

The teriyaki chicken bowl is great for lunch or dinner. Stuffed with vegetables, chicken and brown rice-you’ve got an entire meal in this one delicious bowl.

what you need:

• 2 cups of broccoli
• 2 cups of mini baby corns
• 2 cups of snow peas
• 1 cup of sliced carrots
• 1 ½ cups of brown rice
• 2 boneless skinless chicken breasts
• nonstick cooking spray
• low-sodium teriyaki sauce, to taste
• fresh sliced scallions, to taste
• fresh minced gingerroot, to taste
• garlic powder
• salt
• pepper

what to do:

1. Cook brown rice on stovetop according to package directions (start rice first–it takes the most time to cook!).
2. Steam all vegetables–broccoli, mini baby corns, snow peas, and carrots–in a pot of boiling water.
3. Season chicken breast with salt, pepper, and garlic powder to taste.
4. Coat a pan lightly with nonstick cooking spray. Set over medium heat on your stovetop. Place your chicken in a pan on stovetop and cook thoroughly when the chicken turns golden brown approximately 5-7 minutes.
5. Add vegetables to pan, and sauté with chicken until the vegetables are tender.
6. Remove chicken and vegetables from pan. Slice chicken into strips.
7. Combine teriyaki sauce, sliced scallions, minced gingerroot, salt, and pepper, to taste, in a small bowl.
8. When brown rice is finished cooking, remove from pot. Divide into two servings and layer in the bottom of  each bowl.
9. Top the rice with the sautéed vegetables and chicken.
10. Top off your Kewl Teriyaki Chicken Bowls with the teriyaki sauce. Enjoy!

Makes 2 kewl teriyaki chicken bowls.

KewlTip: For added flavor to teriyaki sauce, add a squeeze of fresh lemon juice or freshly minced garlic, to taste!