Teriyaki Chicken Bowls + Pineapple
Slow roasted teriyaki chicken + brown rice, fresh veggies and pineapple
Equipment
- slow cooker or instant pot
Ingredients
For the chicken:
- 1½ lbs bonelss/ skinless chicken thighs or chicken breast
- ¼ cup coconut aminos
- ⅛ cup sesame oil
- ¼ tsp salt
- 1 tbsp garlic
- 1 tbsp crunchy chili oil
- 1 tbsp honey
For the Bowls:
- 12 oz fresh broccoli
- 1½ cups snap peas
- ½ cup shredded carrots
- 2 cups cooked brown rice
- 7 oz pineapple or 1 cup
Let's Make It
- To make the chicken, add all of the ingredients for the chicken into the instant pot or crockpot. crockpot- high for 4 hoursinstant pot- 25 minutes***I like to do this in advance. It takes like 5 minutes to prep.
- Cook the veggies over medium high heat- adding in ½ tbsp of olive oil. Cook for 2-4 minutes before adding in ¼ cup of water and placing the lid on the pan to get an even cook on the veggies.
- Once the chicken is done, shred it and add in ½ cup of the juice from the chicken.
- In each bowl add:- ½ cup cooked brown rice- 4-6 oz of chicken- 1½ cups of veggies- ¼ cup pineapple** I like to top mine with Kinders teriyaki sauce
- Store in the refrigerator for up to 4 days.
- To reheat, remove the lid and cook for 1:45 in the microwave