Description
A simple Teriyaki Chicken Bowl recipe that is healthy and delicious! Perfect for a busy weeknight dinner!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup chicken broth (or water), for Instant Pot method only
- 1/2 – 3/4 cup 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) in the stainless steel pot of the 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 or cutting board. Use two forks to shred. Drain instant pot and add shredded chicken back in.
- Pour teriyaki sauce on top of the chicken 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 Sauté function 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
- Teriyaki Sauce: we love making our own homemade teriyaki sauce or our Paleo teriyaki sauce, but you can find great store-bought options too (we love this one)!
- Instant Pot: Always follow your Instant Pot’s manufacturer instructions when operating.
- Stove Top Instructions:
- Place chicken breasts in a dutch oven or large skillet and cover with water. Bring to boil, reduce to simmer, cover, and let cook for 20 minutes or until chicken is fully cooked through (internal temperature of 165 degrees F). Once fully cooked, remove chicken and shred with two forks. Drain the pot and place back on the stove. Add 1 tablespoon of olive oil. Add broccoli and carrots and sauté on medium-high heat for 5-6 minutes until vegetables are cooked, but tender. Add chicken back to the pot and drizzle with teriyaki sauce. Toss to coat the chicken and vegetables. Serve with cauliflower rice (if Whole30/Paleo) or regular rice.
Nutrition
- Serving Size: 6oz
- Calories: 146
- Sugar: 6.2 g
- Sodium: 656.4 mg
- Fat: 2.4 g
- Carbohydrates: 10.6 g
- Protein: 20.5 g
- Cholesterol: 56 mg