Name: Teriyaki Chicken Taco Bowls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces; 1/2 cup teriyaki sauce, plus extra for drizzling; 2 tablespoons vegetable oil; 2 cups cooked white rice; 1 ripe avocado, sliced; 1 cup shredded red cabbage; 1 cup corn kernels (fresh or thawed frozen); 1 cup black beans, rinsed and drained; 1/2 cup diced pineapple; 1/4 cup sliced green onions; 1 lime, cut into wedges; 2 tablespoons sesame seeds; 1/4 cup chopped cilantro

Instructions

Marinate the chicken

In a medium bowl, combine the chicken pieces with 1/4 cup of teriyaki sauce. Toss to coat evenly and let marinate for at least 15 minutes while preparing other ingredients.
Cook the chicken

Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 7-8 minutes, stirring occasionally, until the chicken is browned and cooked through. Add the remaining 1/4 cup of teriyaki sauce and simmer for 1-2 minutes until slightly thickened.
Prepare the base

Divide the cooked rice among four bowls, creating the base of each taco bowl. Arrange the black beans and corn on top of the rice in separate sections.
Add the chicken and toppings

Place the cooked teriyaki chicken on top of the rice. Arrange the sliced avocado, shredded red cabbage, and diced pineapple in separate sections around the bowl.
Garnish and serve

Sprinkle each bowl with sliced green onions, sesame seeds, and chopped cilantro. Drizzle with additional teriyaki sauce if desired. Serve with lime wedges on the side for squeezing over the top just before eating.

Teriyaki Chicken Taco Bowls

Ingredients

Instructions

Nutritional Information