Build-your-own rice bowls with chicken, sautéed veggies and teriyaki sauce.
My family LOVES these rice bowls! They are one of our super easy go-to meals! Not only is it great for families, but it's a perfect meal for large groups, gatherings, or girls camp! It's a crowd-pleaser! It's a hearty recipe that you can plan ahead for, or throw together last minute using leftover chicken and veggies in your fridge.
Prep 5 min · Cook 10 min
Cook rice. If using white rice, cook in rice cooker, according to rice cooker directions. If using brown rice, cook in pressure cooker. 2 cups brown rice, 2 cups water, 1/2 teaspoon salt. Cook on high for 22 minutes, then quick release.
Cook vegetables. Use whatever you like and whatever you have! There really isn't a right or a wrong way to do it!
To saute: Zucchini & Yellow Squash – Wash and dry. Cut off both ends. Cut in half, then slice. Onions – Peel, then slice or dice; however you prefer. Carrots – peel and slice. Melt 1 or 2 tablespoons butter in a large saucepan. If using carrots, cook them until they're about halfway done, then add the other vegetables. Season with salt and pepper. (I like to use garlic pepper.) Saute until tender.
To microwave or roast: Broccoli – I like to use frozen broccoli from Costco. Heat in the microwave in the microwaveable bag. Cauliflower – Wash, cut off florets and lay on a cookie sheet. Drizzle with olive oil or avocado oil, salt, and pepper. (I like to use garlic pepper.) Roast at 400 degrees for about 20 minutes, stirring after 10 minutes.
Chicken: I like to use Grilled Chicken Strips from Costco. I usually have this on hand in my refrigerator for a quick meal. Chop the pre-cooked grilled chicken into bite-sized pieces, and place in a glass dish with a lid. Add about 1 tablespoon water to keep it moist. Warm the chicken in the microwave for 3-4 minutes, or until heated through. Rotisserie chicken works great as well.
Serve the cooked rice topped with vegetables, chicken, and gluten-free teriyaki sauce.
