Sheet Pan Chicken Teriyaki Bowls
Recipe by Meg van der Kruik for California Prunes
Why order takeout when you can have Chicken Teriyaki Bowls on the table in under a half-hour? Make the teriyaki sauce ahead of time and keep it on hand to create a variety of quick and easy weeknight meals. Since the chicken and broccoli both cook on a sheet pan, there’s clean-up, too. What more could you ask for?
- 1 1/2 pounds boneless, skinless chicken breasts, pounded thin
- 2 tablespoons olive oil, divided
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon coarsely ground black pepper
- 1/2 teaspoon garlic powder
- 2 heaping cups broccoli crowns
- 1 cup Easy Teriyaki Stir Fry Sauce, divided
- To serve: white rice, 1/4 cup thinly sliced California prunes, and sesame seeds, optional
Preheat the oven to 400°F and spread 1/2 tablespoon olive oil over the surface of the pan.
Add the flattened chicken breasts to the sheet pan. Pour another 1/2 tablespoon olive over the chicken breasts, then season both sides with salt, pepper, and garlic powder. Pour 1/3 cup Easy Teriyaki Stir Fry Sauce over the seasoned chicken, turn to coat completely then bake for 6 minutes.
After the initial cook time, remove the sheet pan from the oven and push the chicken to one side. Add the broccoli crowns to the sheet pan and pour the remaining tablespoon olive oil over the top along with an additional 1/3 cup Easy Teriyaki Stir Fry Sauce. Toss to coat and return to the oven for another 15 minutes or until the internal temperature of the chicken reaches 165°F and the broccoli is tender with a slight char. Allow the chicken to rest for a few minutes then slice before serving.
To serve, top bowls of steamed rice with the sliced cooked chicken, broccoli crowns, and pan juices. Spoon over a tablespoon or more of the remaining Easy Teriyaki Stir Fry Sauce and serve immediately with thinly sliced California prunes. Sprinkle with sesame seeds if desired.