Nori Teriyaki Chicken Bowls

dinner nutrition recipe Jan 07, 2020

Living in Hawai'i means I eat really delicious Asian food on the regular!

Today I'm sharing a recipe that is Asian-inspired, super-fast and easy to create not to mention healthy, filling and delicious! Perfect for healthy meal prep in the new year.

 

Let's start cooking!

Ingredients

  • 1/2 cup prepared brown rice

  • 1/3 cup shelled cooked edamame (edamame are an excellent source of potassium, protein and fiber)

  • 100g grilled boneless skinless chicken thighs

  • 2 Tbs. Coconut Aminos Teriyaki Sauce (Coconut Aminos Teriyaki Sauce uses coconut tree sap for sweetness. It's still sugar so use with discretion based on your tolerance to added sugars (and goals). You can also use plain Tamari for no sugar)

  • 2 Tbs. sliced black olives

  • 3 oz. shredded carrots

  • 1/3 cup shredded cabbage

  • 1/4 cup diced tomato

  • 1/4 sliced avocado

  • 1/2 sheet nori (nori is an untoasted dried seaweed, full of micronutrients and low on macros)

Directions:

Heat up non-stick grill pan (you can also use a regular skillet) to medium heat. When a drop of water sizzles on pan, place chicken thighs into pan and let cook for 6-8 minutes on first side.

Meanwhile prepare rice according to package (I heated this frozen brown rice in a saucepan on the stove with a bit of water). Also prepare the edamame (I microwaved mine in a glass bowl for 5 minutes with a bit of water.)

Check your chicken. When the edges start to turn white you can flip the chicken to the other side (I like to use metal tongs). Dice your tomato, slice your avocado, and open and drain your olives. Open the bags of shredded carrots and cabbage.

When chicken is fully cooked through and no longer pink, remove to a cutting board and let sit for 3-5 minutes. Slice chicken into pieces.

To toast your nori, hold a sheet of it over an electric or bas burner for just a few seconds until it turns a bright green. Then crumble into pieces onto a plate.

To prepare, add brown rice, edamame and chicken to a bowl. Top with olives, carrots, cabbage, tomato and avocado. Drizzle with teriyaki sauce. Lastly top with crisped nori.

You can also meal prep multiple servings of this dish for reheating later in the week. Instead of adding avocado, I am pairing my bowls with guacamole packs so that the avocado doesn't rot. Guac packs are a huge life-saver if you are an avocado lover! 

(Note: If you add the nori to your bowl ahead of time and refrigerate, it will soften and no longer be crisp.)

Comment below if you make this bowl and tag us @bishbod on Instagram with your creations!

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