I like to think of myself as pretty basic when it comes to weeknight meals- nothing super fancy, but I still want a dish that’s full of flavor. And since mid-week meals need to be fairly quick for us, I also like to consider our meals “semi-homemade.”

Take this teriyaki chicken bowl we had on Monday night for example. We used an instant brown rice, and then a pre-made teriyaki sauce to cut off time… but not skimp from the tastiness factor of the meal. Sure, you could make your own sauce, and if you have the time, this dish will just be elevated a bit more. But if you’re like us, and need a quick, delicious, and still nutritious meal, then this bowl is for you.

I shared the simple ingredients, along with the how to steps below!
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INGREDIENTS

3lbs Chicken Things (you can do less, but we like to have some leftover)
2 cloves of garlic, minced
2, 8.5 fl oz of Teriyaki Sauce (we prefer Primal Kitchen)
1 cup diced pineapple
1 large red bell pepper, diced
1 cup red onion, chopped
mushrooms
broccoli
green onions (for garnishing)
coconut aminos (or Soy Sauce)
brown rice (you can get instant or prepare at the beginning of the week)
sesame seeds

DIRECTIONS

1. Marinade the chicken in one bottle of the teriyaki sauce, and minced garlic, for about 2 hours.
2. Cut up the vegetables, and place in either a sauté pan, or a cooking pan for the BBQ. Drizzle the remaining teriyaki sauce over them- adjust to your liking of sauce.
3. Grill, or bake, the chicken until it’s finished (I recommend using a meat thermometer so you don’t overcook) and while the chicken is cooking, sauté your veggies until tender.
4. While veggies and chicken are cooking, steam broccoli
5. When chicken is cooked, cut into strips, and top over a bed of brown rice, and veggies
6. Top dish with green onions and sesame seeds