Teriyaki Chicken Rice Bowls

Quick chicken and vegetables over microwave-ready rice.

By PlatePatch · Recipe image is an illustration.

Dinner · 20 min total (15 min prep, 5 min cooking) · 4 servings

Ingredients

• 1 lb Chicken breast
• 1 bag Frozen mixed vegetables
• 2 pouch Microwave rice
• 4 tbsp Teriyaki sauce
• 1 tbsp Olive oil

How to make it

1. Cut the chicken into small pieces on a separate board.
2. Warm a little oil in a skillet over medium heat. Add the chicken.
3. Cook for 8–12 minutes, turning now and then, until the center reaches 165°F / 74°C.
4. Add the frozen vegetables and teriyaki sauce. Cook for 5 minutes, until the vegetables are hot.
5. Heat the rice pouches following their package directions.
6. Spoon the chicken and vegetables over the rice.

Check package directions, ingredient suitability and safe cooking temperatures before serving. Timings are estimates.

Related recipes

• Veggie Fried Rice
• Garlic Butter Shrimp Rice
• Chicken Rice Lunch Bowls
• Cheesy Chicken Broccoli Rice

Plan more than one meal

Make this recipe part of a week built around your household and the ingredients you already have. Check pantry-based ideas, or let PlatePatch help plan your meals and grocery list.

Make the portions work for your week

Compare pantry quantities with the servings you need. If you are cooking for different eaters, review separate components and individual plates. To see how meals connect, watch the PlatePatch phone demo.