Teriyaki Chicken Meal Prep Bowls with Coconut Rice | Easy High-Protein Lunches

Video Description

These Teriyaki Chicken Meal Prep Bowls are sweet, savoury and perfect for the week ahead 🍱 Juicy glazed chicken, fluffy coconut rice and fresh crunchy slaw make this the ultimate balanced lunch. They’re freezer-friendly (just add the fresh bits later!) and ideal for busy weeks when you want something nourishing and satisfying ready to go. ✨ Serves 4-5 ✨ Great for meal prep ✨ Family-friendly FULL RECIPE: Ingredients Teriyaki Chicken: 1 kg chicken thighs, diced ½ teaspoon salt 1 tablespoon rice wine vinegar 2 tablespoons soy sauce 2 tablespoons plain flour Extra virgin olive oil, for cooking Teriyaki Sauce: ¼ cup soy sauce 1 tablespoon dark soy sauce 2 tablespoons rice wine vinegar 1 teaspoon sesame oil (optional) 2 tablespoons brown sugar Coconut Rice: 1½ cups jasmine rice 1 cup coconut milk 1¼ cups water Sea salt, to taste Fresh Components: Store-bought slaw Spring onion, finely sliced Fresh coriander (or any herb you like or have) Sesame seeds Lime wedges Method: 1. Cook the Coconut Rice: Rinse the rice until the water runs clear. Add to a saucepan with coconut milk, water and salt. Bring to a boil, then reduce to low, cover and simmer for 12–15 minutes. Remove from heat and rest, covered, for 10 minutes before fluffing with a fork. 2. In a large bowl, combine the chicken thighs with salt, rice wine vinegar, soy sauce and flour. Mix well until evenly coated. 3. Heat olive oil in a large pan over medium-high heat. Cook the chicken in batches, making sure the pieces are in a single layer. Avoid overcrowding the pan to ensure caramelisation. Cook until golden and cooked through. 4. On the final batch, return all the cooked chicken to the pan. Gradually pour in the teriyaki sauce and toss well to coat the chicken. Allow it to bubble and thicken slightly. Cook on high for 30 seconds to glaze everything beautifully. Turn off the heat and sprinkle over sesame seeds. 4. To assemble, divide coconut rice between containers. Top with teriyaki chicken, slaw, spring onion, coriander and an extra sprinkle of sesame seeds. Serve with a wedge of lime. Storage & Freezing Fridge: Store in airtight containers for up to 4 days. Freezer: Freeze rice and chicken only for up to 2 months. Add the fresh components (slaw, herbs, spring onion and lime) after reheating for best texture and flavour. Love easy, high-protein meal prep ideas? Hit subscribe so you don’t miss my new weekly recipes, and give this video a thumbs up so more people can find it!