Teriyaki Chicken Meal Prep Lunch Bowl

Feb 10, 2020

Prep Time10 minsCook Time25 minsTotal Time35 minsYields1 Serving

This yummy and simple teriyaki chicken meal prep lunch bowl is worth putting time aside for in the weekend. It’s loaded with key ingredients which are going to shut down hunger hormones and keep you satiated for hours. It’s also loaded with fibre from all the vegetables and quinoa. Fibre is not only important for gut health, it helps to stretch the stomach, when this happens your stomach signals your brain that you are full, this is also what helps to shut down hunger hormones along with the high protein content of this meal.

Ingredients:

 500 g chicken breasts
 4 cups cups broccoli, chopped into florets
 2 carrots, sliced into thin strips
 2 red capsicum, finely sliced
 4 tbsp sesame oil
 4 tbsp sesame seeds
 1 tbsp olive oil
 3 tbsp water
 Pinch of sea salt and pepper
 2 cups quinoa, cooked (roughly 1 cup uncooked)
For the teriyaki sauce
 3 tbsp tamari
 1 tbsp olive oil
 1 tbsp dejon mustard
 1 tsp honey
 1 tsp freshly grated ginger

Method:

1

Preheat the oven to 180°C. Line a baking tray with baking paper.

2

Mix all teriyaki sauce ingredients together in a small bowl.

3

Place chicken on baking tray and pour over teriyaki sauce (for best results soak the chicken breast in the teriyaki sauce for a 3-4 hours). Place the tray in the oven for 20-25 minutes until chicken is cooked through. Once cooked sliced into dice size pieces.

4

Cook quinoa as per instructions.

5

Heat oil olive in a large fry pan over medium heat. Add broccoli, carrots, capsicum and water to the pan. Cook vegetables until tender for 3-4 minutes. Sprinkle with sea salt and pepper. Once cooked take vegetables off the heat and add sesame oil and sesame seeds to the pan and mix together.

Serve into 4 lunch bowls.

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Ingredients

 500 g chicken breasts
 4 cups cups broccoli, chopped into florets
 2 carrots, sliced into thin strips
 2 red capsicum, finely sliced
 4 tbsp sesame oil
 4 tbsp sesame seeds
 1 tbsp olive oil
 3 tbsp water
 Pinch of sea salt and pepper
 2 cups quinoa, cooked (roughly 1 cup uncooked)
For the teriyaki sauce
 3 tbsp tamari
 1 tbsp olive oil
 1 tbsp dejon mustard
 1 tsp honey
 1 tsp freshly grated ginger
Teriyaki Chicken Meal Prep Lunch Bowl
IngredientsDirections

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