Tuesday evenings are soccer nights, so we’re always relying on our go-to easy weeknight meals, like these Thai Turkey Lettuce Wraps, but when we have a bit more time, yet still wanting something under 30 minutes, then these teriyaki chicken bowls are another recent dish we’ve been absolutely loving (and the girls always ask for seconds on this one….). They’re packed with flavor (love the pineapple addition) and great leftover as well. And like almost every dish I share, it’s “semi-homemade…” so we used our favorite teriyaki sauce, elevated it a bit more, to create our own easy marinade. Sharing the easy ingredients, and how-to steps below!

Have a wonderful day!
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INGREDIENTS

3lbs chicken thighs (we do this much to ensure leftovers for the next day)
Primal Kitchen Teriyaki Sauce
2 tbsp minced garlic
1/4 cup Sriracha
1/3 cup Soy Sauce (coconut aminos work as well)
Broccoli
Red Bell Pepper (sliced)
Snap Peas
Yellow Bell Pepper (sliced)
Pineapple Chunks
Red Onion (sliced)
Brown Rice or Quinoa (we make a batch at the beginning of the week)
Green Onions
Sesame Seeds

DIRECTIONS

Marinade the chicken with the Teriyaki Sauce, garlic, sriracha, and soy sauce for at least 2 hours, and then grill
Combine the sliced vegetables and fruit (except for the broccoli) in a sauté pan, and drizzle with the teriyaki sauce. Cook until just soft (or however you prefer your vegetables).
At the same time, steam broccoli
Plate ingredients, top with green onions and sesame seeds

Enjoy!
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