Allison Hollinger
Teriyaki Bowls
Sheet Pan & Meal Prep Recipes
Sheet Pan Teriyaki Chicken and Veggie Bowls
Makes 6 meal prep lunches
Ingredients:
For the sauce:
1 cup water
¼ cup low sodium soy sauce
¼ cup honey
2 cloves garlic, minced
1 tsp, fresh ginger, grated
2 Tbsp corn starch
¼ cup water
Chicken and Veggies
2lbs boneless skinless chicken breasts
1/2lb baby carrots
1/2lb green beans
1/2lb sugar snap peas
2 red bell peppers, sliced
1 red onion, sliced
1 tsp extra virgin olive oil
Salt and pepper to taste
Brown rice, prepared
Directions:
1. Preheat oven to 400
2. Line 2 sheet pans with foil and set aside.
3. In small bowl, combine 2 Tbsp corn starch with ¼ cup water until dissolved. Set aside.
4. In medium sauce pan, heat 1 cup water, soy sauce, honey, garlic and ginger until bubbly. Stir in cornstarch mixture and continue to stir for 10 minutes. Remove from heat and allow to cool.
5. On sheet pans, dividing equally between the two pans, place chicken in a single layer on one end of pan and all veggies except snap peas on the other.
6. Drizzle veggies with olive oil and season with salt and pepper, I use ½ tsp of salt between the two pans.
7. Pour some of the sauce into a separate bowl for basting…we don’t want cross contamination of chicken bacteria. Using the separated sauce, coat the chicken lightly with a brush. Discard any remaining sauce in this bowl.
8. Bake at 400 for 20-25 minutes or until chicken is cooked through and no longer pink. 10 minutes before done, add snap peas to the sheet pans and toss to coat with the oil. 5 minutes before done, baste the chicken one more time with sauce from the saucepan.
9. Serve over brown rice in individual sized lunch packs, drizzle a little extra sauce over everything to make it extra yummy!
Makes 6 meal prep lunches
Ingredients:
For the sauce:
1 cup water
¼ cup low sodium soy sauce
¼ cup honey
2 cloves garlic, minced
1 tsp, fresh ginger, grated
2 Tbsp corn starch
¼ cup water
Chicken and Veggies
2lbs boneless skinless chicken breasts
1/2lb baby carrots
1/2lb green beans
1/2lb sugar snap peas
2 red bell peppers, sliced
1 red onion, sliced
1 tsp extra virgin olive oil
Salt and pepper to taste
Brown rice, prepared
Directions:
1. Preheat oven to 400
2. Line 2 sheet pans with foil and set aside.
3. In small bowl, combine 2 Tbsp corn starch with ¼ cup water until dissolved. Set aside.
4. In medium sauce pan, heat 1 cup water, soy sauce, honey, garlic and ginger until bubbly. Stir in cornstarch mixture and continue to stir for 10 minutes. Remove from heat and allow to cool.
5. On sheet pans, dividing equally between the two pans, place chicken in a single layer on one end of pan and all veggies except snap peas on the other.
6. Drizzle veggies with olive oil and season with salt and pepper, I use ½ tsp of salt between the two pans.
7. Pour some of the sauce into a separate bowl for basting…we don’t want cross contamination of chicken bacteria. Using the separated sauce, coat the chicken lightly with a brush. Discard any remaining sauce in this bowl.
8. Bake at 400 for 20-25 minutes or until chicken is cooked through and no longer pink. 10 minutes before done, add snap peas to the sheet pans and toss to coat with the oil. 5 minutes before done, baste the chicken one more time with sauce from the saucepan.
9. Serve over brown rice in individual sized lunch packs, drizzle a little extra sauce over everything to make it extra yummy!
