With just a few ingredients, this teriyaki chicken with broccoli and basmati rice can become your new healthy go-to dinner!
1 lb Boneless Skinless Chicken Breast Sliced Thin
1 Cup Teriyaki Marinade
1 Head of Broccoli
1 Cup Uncooked Basmati Rice
2 Cups water
1 tbsp Extra Virgin Olive Oil
38 ounce Rectangular
Get our 38 ounce Rectangular Meal Prep Food Storage Containers here. All of our containers are made in the USA & Canada. Our containers are Snap Tight Leak-Resistant EVERY TIME! We guarantee FDA Approved Food-Grade Materials that are Microwave, Dishwasher & Freezer SAFE! GREAT VALUE! Reuse continuously, then recycle when you're ready for a fresh supply. Worry Free Meal-Prep! Our food storage containers will survive the commute to work or school.
Place chicken in 38oz Rectangular Snap Pak container and mix with 1 cup of teriyaki marinade. Refrigerate for 30 mins-1 hour.
In a medium saucepan combine 1 cup of uncooked basmati rice, 2 cups of water and 1 tbsp of oil. Cook on medium/high heat until boiling. Turn down to a simmer and cook until all water is absorbed (15-20 mins). Cover and set aside.
3 Cook chicken
Heat a medium size nonstick skillet over medium/high heat. Cook marinated chicken 5 mins per side (or until caramelized). Remove chicken and set aside for 1-2 mins. Slice into bite-sized pieces.
4 Cook broccoli
Cut broccoli head into bite sized pieces. Place florets in the same skillet you cooked the chicken in. Cook until softened (5-7 mins).