Power up your afternoon with this Teriyaki Chicken Power Bowl! With the whole grain spelt as the base and topped with sautéed chicken and vegetables coated in teriyaki sauce, it is the perfect balance of sweet and savory. Makes for a great meal prep recipe!
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Lately I’ve been really into power bowls for lunch. Usually it’s a simple combo of roasted veggies on top of cooked quinoa. I’ll switch up the veggies with whatever I have on hand in this kitchen, add in a lean protein of grilled chicken or beans and season according to taste. I think the main thing I love about power bowls is their versatility.
The main ‘formula’ for a power bowl is pretty basic: start with a whole grain, add in a lean protein and fill with veggies! You can get creative with sauces and toppings to jazz it up a bit, but it’s really fairly simple to create a power bowl of your own. Today I decided to step out of my normal routine to jazz up my lunch with a Teriyaki Chicken Power Bowl with the ancient grain spelt!
I like to prep a grain at the beginning of the week to have on hand for meals all week long. Switching up with different ancient grains, such as quinoa, spelt or barley keeps things fresh. Spelt is what I chose for this recipe. It does take a while to cook (around 1 hour), but if you cook a big batch ahead of time you’ll save yourself a lot of time during the week. Spelt is a toothsome whole grain that pairs perfectly with many different flavors and dishes.
Power up your day with this delicious Teriyaki Chicken Power Bowl with Spelt! Share on X
For the teriyaki sauce, I used the same recipe I use in my teriyaki turkey meatballs. It’s easy to make and is delicious! If you want to save yourself even more time, you can buy a pre-made teriyaki sauce – but trust me – you’ll want to make this one! Drizzle that teriyaki sauce all over the cooked veggies and chicken, then lay some on a bed of cooked spelt and you have your Teriyaki Chicken Power Bowl with Spelt. Dig in!
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Teriyaki Chicken Power Bowl with Spelt
- Prep Time: 15 minutes
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: 4 bowls 1x
- Category: entree
- Method: stove top
- Cuisine: American
Description
Power up your afternoon with this Teriyaki Chicken Power Bowl! With the whole grain spelt as the base and topped with sautéed chicken and vegetables coated in teriyaki sauce, it is the perfect balance of sweet and savory.
Ingredients
For the Teriyaki Sauce:
- 1/4 cold cup water
- 1 Tablespoon cornstarch
- 1/4 cup lite soy sauce
- 1 teaspoon sesame seed oil
- 1/4 cup water
- 2 Tablespoons brown sugar
- 1/2 teaspoon fresh grated ginger
- 1 clove garlic, minced
- 1 Tablespoon honey
For the Bowls:
- 2 cups cooked spelt berries, divided (if you don’t have spelt, you can sub in any cooked grain such as brown rice or quinoa)
- 2 Tbsp olive oil, divided
- 1/2 lb boneless, skinless chicken breast, cut into 1 inch pieces
- 1/2 cup diced onion
- 2 cups chopped broccoli
- 1 cup matchstix carrots
- 1 cup shelled edamame
Instructions
For the Teriyaki Sauce:
- Whisk together the water and the cornstarch in a small cup or bowl, set aside.
- In a small saucepan over medium heat, combine the soy sauce, sesame seed oil, water, brown sugar, ginger, garlic and honey. Bring to a simmer, then slowly whisk in the water/cornstarch mix. Continue to whisk until the sauce starts to thicken, about 2 minutes. Remove from heat.
For the Bowls:
- If you haven’t already, prepare & cook spelt (or other whole grain) according to package directions and chop/dice veggies and chicken. Set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add in the chicken and cook until browned on the outside, about 3-4 minutes. Add in the diced onion and continue cooking until the onion has softened and the chicken is cooked through. Transfer the chicken and onion from the skillet to a bowl; set aside.
- In the skillet add the remaining 1 tablespoon olive oil along with the broccoli and carrots. Saute until the veggies begin to become tender, about 5-7 minutes, stirring often. Add in the edamame and cooked chicken & onions. Stir and cook until the edamame is heated through. Stir in the prepared teriyaki sauce and remove from the heat.
- Place 1/2 cup of the spelt into 4 bowls or containers. Divide the chicken/veggie mixture evenly among the bowls. Enjoy!
Notes
Feel free to customize this recipe according to your taste preference or what you have on hand. For example, switch the spelt for another whole grain of your liking or add in mushrooms or celery for your veggies.
This dish makes a great meal-prep item. Prep ahead to have a healthy lunch all week!
Nutrition
- Serving Size: 1 bowl
- Calories: 535
- Sugar: 15 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 82 g
- Fiber: 18 g
- Protein: 30 g
- Cholesterol: 28 mg
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