Sauces are my biggest weakness, and honestly, the only reason I eat things, such as french fries, is because of how much I love ketchup/ranch/honey mustard/sweet chili sauce… I can go on and on.
One of my favorite food growing up was teriyaki chicken rice bowls. Wanting to cut down on my carb/sauce in take, I decided to play around with a lighter spin on the classic favorite.
I was a little apprehensive trying it as a bake, but lets be serious, when was cheese ever a bad idea? [hint: never]
Here’s what you need:
- 24 oz chicken (either 6 small chicken breasts or 3 extra large ones)
- 4 packed cups of raw mixed veggies [I used cauliflower, broccoli, onion, red bell pepper, yellow bell pepper, and green bell pepper]
- 4 cups cooked brown rice
- 1 cup low sodium teriyaki sauce
- 1 cup shredded cheese
- 2 tablespoons onion powder
- 2 tablespoons red pepper flakes
Clean & cut your chicken into bite sized pieces. With olive oil spray, onion powder, chili flakes, & 1/3 cup of the teriyaki sauce, cook your chicken fully.
In a 9×13 pan, combine cooked teriyaki chicken, 4 cups cooked brown rice, and your raw mixed veggies. Pour the remaining 2/3 cup of teriyaki over the ingredients & mix to coat completely.
Cover evenly with your choice of shredded cheese. I chose to use a Mexican blend, but any would do!
I covered this and stored in the fridge overnight. You can choose to do that or bake it right away. You could even freeze for later!
Once you’re ready to bake it, take out of the fridge and cook at 350 degrees for 30 minutes, or until it’s warmed and the cheese has melted & veggies begin to brown.
Other one pan meals you may enjoy…