These chicken teriyaki bowls are one of my go-to dinners in my household! They take almost no time at all to assemble, especially if you already have shredded chicken or a rotisserie chicken on hand, and they’re topped with my favorite sticky-sweet teriyaki-inspired sauce that I could truly eat on anything. Even better, they are totally kid-friendly!
Ingredients
FOR THE TERIYAKI SAUCE:
▢16 ounces coconut aminos
▢1 teaspoon dried ginger
▢1 teaspoon garlic powder
▢2 tablespoons rice vinegar
▢4 teaspoons sesame oil
▢1 teaspoon fish sauce
FOR THE BOWLS:
▢3 cups shredded chicken from a rotisserie chicken or about 1 1/2 pounds boneless, skinless chicken breast or thighs
▢1 1/2 cups uncooked white rice may also use brown rice or cauliflower rice
▢2 heads broccoli or about 1 pound broccoli florets
▢Sesame seeds for garnish
▢Cilantro for garnish (optional)
Instructions
Cook the rice according to package instructions.
For the sauce, add all the coconut aminos to a large skillet over medium heat. Simmer for 10 to 15 minutes, or until it thickens to coat the back of a spoon. Then, remove from heat and whisk in the ginger, garlic, vinegar, sesame oil, and fish sauce.
Steam the broccoli using one of the following methods:Microwave Method: Place the broccoli florets into a large glass bowl with about ¼ cup water. Affix with either a microwave-safe lid or seal with plastic wrap. Microwave on high for 5 minutes, until the florets are bright green and easily pierced with a fork. Drain the water from the broccoli and set aside.Stovetop Method: Place the broccoli florets into a medium-sized pot with ¼ cup water. Place the lid on and let simmer for 10 minutes, until the florets are bright green and easily pierced with a fork. Drain the water from the broccoli and set aside.
Assemble the bowls: toss the chicken with the teriyaki sauce, then spoon the rice into each bowl, top with the teriyaki chicken and broccoli, then garnish with cilantro and sesame seeds and serve!
Recipe Notes
If you’d prefer, you can use 1/2 cup store-bought teriyaki in this recipe instead of making your own!
The coconut aminos cannot be replaced with soy sauce in this recipe – it will be too salty.
Here’s a revised Weight Watchers-friendly version of the Easy Chicken Teriyaki Bowl recipe, including estimated SmartPoints and nutrition information:
Weight Watchers Easy Chicken Teriyaki Bowl
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Ingredients:
For the Teriyaki Sauce:
16 ounces coconut aminos (or reduced-sodium soy sauce for fewer points, if preferred)
1 teaspoon dried ginger
1 teaspoon garlic powder
2 tablespoons rice vinegar
2 teaspoons sesame oil (for a lower point option, use less oil or a non-stick spray)
1 teaspoon fish sauce (optional; can be omitted for fewer points)
For the Bowls:
3 cups shredded chicken from a rotisserie chicken or about 1 1/2 pounds boneless, skinless chicken breast or thighs
1 1/2 cups uncooked brown rice (or cauliflower rice for a lower point option)
2 heads broccoli or about 1 pound broccoli florets
Sesame seeds for garnish (use sparingly)
Cilantro for garnish (optional)
Instructions:
Cook the Rice: Prepare the brown rice according to package instructions. If using cauliflower rice, follow package instructions or sauté until tender.
Prepare the Sauce: In a large skillet over medium heat, add the coconut aminos. Simmer for 10 to 15 minutes, or until it thickens to coat the back of a spoon. Remove from heat and whisk in the ginger, garlic powder, rice vinegar, and sesame oil (or non-stick spray). Add fish sauce if using.
Steam the Broccoli:
Microwave Method: Place broccoli florets in a large glass bowl with about ¼ cup water. Cover with a microwave-safe lid or plastic wrap. Microwave on high for 5 minutes until bright green and tender. Drain and set aside.
Stovetop Method: Place broccoli florets in a medium pot with ¼ cup water. Cover and simmer for 10 minutes until bright green and tender. Drain and set aside.
Assemble the Bowls: Toss the shredded chicken with the teriyaki sauce. Divide the cooked rice among bowls, top with teriyaki chicken and broccoli. Garnish with a small sprinkle of sesame seeds and fresh cilantro, if desired.
Nutrition Information (per serving, estimated):
Calories: ~400 kcal
Protein: ~30 g
Carbohydrates: ~45 g
Fat: ~10 g
Fiber: ~6 g
SmartPoints: Approximately 6-8 points per serving, depending on the exact quantities and specific products used.
Notes:
Sesame Oil: Using 2 teaspoons of sesame oil adds flavor, but for fewer points, consider reducing the amount or using a non-stick spray.
Brown Rice vs. Cauliflower Rice: Brown rice adds more points compared to cauliflower rice, which is a lower-point option.
Garnishes: Use sesame seeds and cilantro sparingly to keep the point count lower.
This Weight Watchers-friendly Chicken Teriyaki Bowl is a quick and satisfying meal that fits well within your plan. Enjoy this healthy and flavorful dish!