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The main star of this dish is chicken. I prefer using chicken thighs. They stay juicy and tender during cooking. You need about 1 pound of boneless, skinless chicken thighs for this recipe.

Teriyaki Chicken Bowls with Crispy Brussels

Elevate your dinner with Teriyaki Chicken Bowls featuring crispy Brussels sprouts that will delight your taste buds! This recipe combines juicy chicken thighs, a zesty homemade teriyaki sauce, and perfectly roasted Brussels for a balanced meal. Perfect for meal prepping or impressing guests, this dish is sure to become a family favorite. Click through to the full recipe and discover how to make this delicious, healthy dinner today!
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Ingredients
  

1 lb chicken thighs, boneless and skinless

½ cup teriyaki sauce (store-bought or homemade)

2 cups Brussels sprouts, halved

1 tablespoon olive oil

Salt and pepper to taste

1 teaspoon garlic powder

1 cup jasmine rice

2 cups low-sodium chicken broth (or water)

1 carrot, julienned

¼ cup green onions, sliced

Sesame seeds for garnish

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs and teriyaki sauce. Let it marinate for at least 30 minutes (or overnight in the fridge for maximum flavor).

    Prepare the Rice: In a pot, combine jasmine rice and chicken broth (or water). Bring to a boil, then reduce heat to low, cover, and let it simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

      Crispy Brussels Sprouts: Preheat your oven to 425°F (220°C). On a baking sheet, toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread them in an even layer. Roast in the oven for 20-25 minutes, turning halfway, until crispy and browned.

        Cook the Chicken: While the Brussels sprouts are roasting, heat a grill pan or skillet over medium-high heat. Add the marinated chicken thighs (reserve marinade) and cook for about 6-8 minutes per side or until the internal temperature reaches 165°F (75°C). Add the reserved marinade to the pan and cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

          Assembly: Slice the cooked chicken into strips. In serving bowls, start with a scoop of jasmine rice at the bottom. Arrange the sliced chicken on top, followed by a generous portion of roasted Brussels sprouts and a sprinkle of julienned carrots.

            Garnish: Finish with sliced green onions and a sprinkle of sesame seeds on top for added crunch.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                - Presentation Tips: Serve the bowls with chopsticks laid across the rim and a lime wedge for freshness. Use colorful bowls to highlight the vivid ingredients!