Description
Teriyaki Chicken Bowls – a simple and quick weeknight dinner that is healthy and delicious! Kid-Friendly!
Ingredients
Scale
- 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