Teriyaki Chicken Bowls – simple and delicious weeknight dinner (or meal prep!) that your whole family will love!
Easy Teriyaki Chicken Bowls
This post is sponsored by Primal Kitchen Foods, but the opinions are my own.
It doesn’t get much easier than this!
This is such a great recipe to have in your arsenal! I mean, it is so quick (hello Instant Pot), delicious (thank you Primal Kitchen) and kid-friendly (my kids loved it)”. The ingredient that really MAKES this recipe is the Primal Kitchen Foods No Soy Teriyaki Sauce – I absolutely love how clean the ingredients are (it is Whole30 Approved) and the taste is amazing. We use it all the time on grilled chicken thighs too!
Why You Will Love This Recipe
- Quick: whenever the Instant Pot is involved you know it is going to be quick!
- Easy: with only 6 ingredients there is little prep!
- Versatile: you can make it Whole30/Paleo for yourself with cauliflower rice and simple make a little batch of rice for the kiddos and they will be happy too!
What You Will Need
- Chicken Breasts
- Chicken Broth
- Primal Kitchen Foods No Soy Teriyaki Sauce
- Broccoli Florets
- Carrots
- Cauliflower Rice (or regular rice if not Whole30/Paleo)
How Long Can You Store This
Store in an airtight container in the refrigerator for up to 3-4 days. Always best to store in the back of the refrigerator where it is the coldest.
Could You Use a Different Sauce
You can definitely use a different sauce! Primal Kitchen has all sorts of delicious sauces including this Island Teriyaki Sauce.
How to Make Teriyaki Chicken Bowls
- Add 1 cup of chicken broth (or water) to Instant Pot.
- Place chicken inside (no need for trivet).
- Set Instant Pot to “Seal” and cook on High Pressure for 8-10 minutes.
- Allow Instant Pot to naturally release 5 minutes and then manually release remaining pressure.
- Remove chicken from Instant Pot and place on a plate. Use two forks to shred.
- Drain instant pot and add shredded chicken back in.
- Pour Primal Kitchen Teriyaki Sauce on top and stir to combine.
- Turn on the Saute function and cook for 3-4 for minutes, stirring and adding any additional sauce, if needed.
- Turn off the Saute and cover the Instant Pot, allowing the vegetables to steam, for approximately 5 minutes.
- Remove lid and test veggies. If they are too firm for your liking, put the cover back on and allow them to continue steaming for an additional 3-5 minutes.
- Serve over cauliflower rice for Whole30/Paleo or over regular rice.
OTHER RECIPES YOU MIGHT LIKE:
- Slow Cooker Short Rib Ragu
- Slow Cooker White Chicken Chili
- Dairy-Free Broccoli Cheese Soup
- Easy Grilled Chicken Thighs
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Teriyaki Chicken Bowls
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: Asian-Inspired
Description
Teriyaki Chicken Bowls – a simple and quick weeknight dinner that is healthy and delicious! Kid-Friendly!
Ingredients
- 3–4 boneless, skinless chicken breasts
- 1 cup chicken broth (or water), for Instant Pot method only
- 1/2 – 3/4 cup Primal Kitchen Foods No Soy Teriyaki Sauce
- 2 cups broccoli florets
- 3–4 medium carrots, peeled and sliced
- 2 cups cauliflower rice (or regular rice if not Whole/Paleo)
Instructions
- Add 1 cup of chicken broth (or water) to Instant Pot.
- Place chicken inside (no need for trivet).
- Set Instant Pot to “Seal” and cook on High Pressure for 8-10 minutes.
- Allow Instant Pot to naturally release 5 minutes and then manually release remaining pressure.
- Remove chicken from Instant Pot and place on a plate. Use two forks to shred.
- Drain instant pot and add shredded chicken back in.
- Pour Primal Kitchen Teriyaki Sauce on top and stir to combine.
- Turn on the Sauté function and add vegetables; cook for 3-4 for minutes, stirring and adding any additional sauce, if needed.
- Turn off the Saute and cover the Instant Pot, allowing the vegetables to steam, for approximately 5 minutes.
- Remove lid and test veggies. If they are too firm for your liking, put the cover back on and allow them to continue steaming for an additional 3-5 minutes.
- Serve over cauliflower rice for Whole30/Paleo or over regular rice.
Notes
- Different Sauce: You can definitely use a different sauce! Primal Kitchen has all sorts of delicious sauces including this Island Teriyaki Sauce.
- Instant Pot: Always follow your Instant Pot’s manufacturer instructions when operating.
- Stove Top Instructions:
- Place chicken breasts in dutch oven and cover with water.
- Bring to boil, reduct to simmer, cover and let simmer for 20 minutes or until chicken is fully cooked through (internal temperature of 165 degrees).
- Once fully cooked, remove chicken from dutch oven and place on a plate. Shred with two forks.
- Drain the pot and place back on the stove. Add 1 tablespoon of olive oil.
- Add broccoli and carrots and saute on medium high for 5-6 minutes until vegetables are cooked, but tender.
- Add chicken back into the pot and drizzle with teriyaki sauce. Toss to coat the chicken and vegetables.
- Serve with cauliflower rice (if Whole30/Paleo) or regular rice.
Keywords: Teriyaki Chicken Bowl
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