Cook a batch of chicken, rice, and veggies, then drizzle with teriyaki, cilantro-lime, or garlic herb sauces for variety all week.
Ingredients
Servings
UnitsStandard
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- Base
- Teriyaki Sauce
- Cilantro-Lime Sauce
- Garlic Herb Sauce
Equipment
Skillet
Steamer or sheet pan
Meal prep containers
Mixing bowls
Measuring cups
Step-by-step
4 bowlsCook chicken
- Ingredients:
- 1 1/2 pounds chicken
- 1 tablespoon olive oil
- Salt and pepper
- Action: Season chicken, then cook in a skillet over medium-high 7–10 minutes until browned and cooked through.
- Ingredients:
Cook veggies
- Ingredients:
- 3 cups mixed veggies
- Action: Steam or roast veggies until tender-crisp.
- Ingredients:
Prepare sauces
- Ingredients:
- Sauce ingredients
- Action: Whisk each sauce in separate bowls or jars.
- Ingredients:
Assemble bowls
- Ingredients:
- Rice
- Chicken
- Veggies
- Action: Divide rice, chicken, and veggies among 4 containers.
- Ingredients:
Add sauces
- Ingredients:
- Teriyaki
- Cilantro-lime
- Garlic herb sauces
- Action: Drizzle each bowl with desired sauce or keep sauces on the side.
- Ingredients:
Store
- Ingredients:
- Meal prep containers
- Action: Refrigerate up to 4 days; reheat and add sauce just before serving.
- Ingredients:
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