Chicken Teriyaki Noodle Bowls (Edit recipe)

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Looking for a meal prep you’ll actually be excited to eat all week? These high-protein teriyaki bowls check all the boxes: gluten-free, dairy-free, Whole30-friendly, and of course delicious. It's your classic takeout vibe… cleaned up and made for busy days.

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

13

Serves: 2-3

Ingredients

1 lb Boneless, Skinless Pastured Chicken Thighs - US Wellness Meats
4 cups Broccoli, florets
2 - 4 cups Hearts of Palm Spaghetti, rinsed, drained
.5 Tbsp Sesame Oil

Teriyaki Sauce

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat oil in a skillet over medium heat. Add chicken and cook for 6–8 minutes until browned and cooked through. Set aside. Shred if desired
Steam or Sauté Broccoli: In the same pan or separately, steam or sauté broccoli until bright green and just tender (about 4–5 minutes).
Rinse noodles well.
Add noodles, chicken, and broccoli to the skillet.
Pour in teriyaki sauce and toss to coat. Let everything cook together for 2–3 minutes until heated through and saucy.
Divide into meal prep containers and top with sesame seeds, green onions, or a squeeze of lime if desired.
Sauce:
In a small bowl, mix arrowroot with water to make a slurry. Set aside.
In a small saucepan over medium heat, combine tamari, maple syrup, rice vinegar, sesame oil, garlic, and ginger.
Bring to a gentle simmer, then stir in the slurry.
Continue to stir for 1–2 minutes until the sauce thickens slightly.
Remove from heat and let cool before storing or using.
Optional: sesame seeds, green onions, red pepper flakes

Notes

Double or triple the batch and store in the fridge for up to 1 week in an airtight jar. It also works great as a stir-fry sauce or marinade!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	677
Fat:	16 g
Carbohydrates:	68 g
Protein:	65 g
Cholesterol:	0 g
Sodium:	1069 mg
Fiber:	14 g
Sugars:	30 g
Sugar Alcohol:	0 g
Calculated for total recipe.