Teriyaki Chicken Rice Bowls

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High-Protein Teriyaki Chicken Rice Bowl! Juicy, glazed chicken with a sweet-savory homemade teriyaki sauce—served over rice and veggies for 440 calories and 50g of protein.

Watch The Teriyaki Chicken Rice Bowls Recipe Video Below!

Teriyaki Chicken Rice Bowls

These Teriyaki Chicken Rice Bowls are perfect for meal prep or a quick dinner! The homemade sauce is simple to make and way better than the bottled versions—sweet, savory, and just thick enough to coat the chicken perfectly. I use chicken thighs over chicken breast for extra juiciness and pair it with rice and broccoli for an easy, balanced meal that keeps me full and fueled for the day.

Ingredients

Marinade

• 32oz boneless, skinless chicken thighs
• 2 tbsp soy sauce
• 1 tsp olive oil
• ½ tsp black pepper
• 1 tsp chicken bouillon
• 1 tsp garlic powder
• ½ tsp ginger powder

Teriyaki Sauce

• ⅓ cup low sodium soy sauce
• 1 cup water
• 3 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp garlic paste or garlic powder (optional)
• 1 tsp cornstarch + water slurry

Serve With

• 3 cups cooked rice
• Steamed broccoli or your preferred veggies
• Sesame seeds (optional)
• Green onions for garnish (optional)

Step-By-Step Instructions

1. Marinate chicken with the following ingredients for at least 30 minutes.
2. Air fry at 375°F for 15–18 minutes or bake at 400°F for 20–23 minutes, until fully cooked.
3. In a small pot, combine sauce ingredients, bring to a boil, then reduce heat and stir in the cornstarch slurry until thickened.
4. Once chicken is done, brush with teriyaki sauce and broil for 1–3 minutes to caramelize.
5. Assemble your bowl with rice, broccoli, and sesame seeds.
6. Brush on another layer of teriyaki sauce (optional) and enjoy!

Macro Breakdown

Teriyaki Chicken Rice Bowls

High-Protein Teriyaki Chicken Rice Bowl! Juicy, glazed chicken with a sweet-savory homemade teriyaki sauce—served over rice and veggies for 440 calories and 50g of protein.

Servings: 4

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Equipment

• Air Fryer

Ingredients 

1x2x3x

Marinated Chicken:

• 32 oz boneless skinless chicken thighs
• 2 tbsp soy sauce
• 1 tsp olive oil
• ½ tsp black pepper
• 1 tsp chicken bouillon
• 1 tsp garlic powder
• ½ tsp ginger powder

Teriyaki Sauce:

• ⅓ cup low sodium soy sauce
• 1 cup water
• 3 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp garlic paste or garlic powder optional
• 1 tsp cornstarch + water slurry

Serve With:

• 3 cups cooked rice
• Steamed broccoli or preferred veggies
• Sesame seeds optional

Instructions

• Marinate chicken with the following ingredients for at least 30 minutes.
• Air fry at 375°F for 15–18 minutes or bake at 400°F for 20–23 minutes, until fully cooked.
• In a small pot, combine sauce ingredients, bring to a boil, then reduce heat and stir in the cornstarch slurry until thickened.
• Once chicken is done, brush with teriyaki sauce and broil for 1–3 minutes to caramelize.
• Assemble your bowl with rice, broccoli, and sesame seeds.
• Brush on another layer of teriyaki sauce (optional) and enjoy!

Video

Nutrition

Calories: 440kcalCarbohydrates: 37gProtein: 50gFat: 10.5g

Course Main Course, Meal Prep

Cuisine Asian

Keyword easy teriyaki chicken recipe, healthy teriyaki chicken bowl, high protein lunch ideas, high protein teriyaki chicken, low calorie teriyaki chicken, macro friendly rice bowl, meal prep teriyaki chicken

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