Meal prep just got easier with this Teriyaki Chicken Bowl. Skip the takeout and make this flavorful, veggie-packed dish at home using simple ingredients and minimal effort. Juicy chicken tenders are coated in a homemade teriyaki marinade and roasted with snow peas and carrots on a single sheet pan.
What makes these chicken teriyaki bowls stand out is how customizable they are. Pair the sweet-savory chicken with quinoa or grains, then add veggies or sesame seeds for extra crunch. Perfect for meal prep or quick dinners, this recipe is one I keep coming back to for a nourishing, no-fuss dish.
Want more meal-prep-friendly recipes? You’ve got to try a few of my favorites like sheet pan Chicken and Peppers, Air Fryer Turkey Burgers, and Air Fryer Chicken Bites. They’re all easy to prep, full of flavor, and perfect for busy weeks!
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Love recipes like this where you dump ingredients and come up with an amazing meal. Simple and delicious! Thank you. 🙂
- Juyali
Why You’ll Love This Recipe
- Flavor-Packed: A blend of teriyaki sauce, sesame oil, and ginger gives every bite a bold, crave-worthy taste.
- Meal Prep Friendly: Like my grilled chicken tenderloins, this chicken teriyaki bowl recipe is perfect for batch cooking—just portion into containers and enjoy flavorful, balanced lunches all week.
- Quick and Easy: Simple steps and minimal prep make it a great option for busy weeknights.
- Better Than Takeout: Skip the drive-thru! This homemade version is healthier and just as satisfying.
- Customizable: Swap the chicken for tofu, beef, or shrimp, and add any veggies or grains you love.
Jump to:
Ingredients
- Chicken Tenders: These require no prep, cook quickly, and stay juicy. Look for fresh, well-trimmed tenders, or slice boneless chicken breasts into strips if needed.
- Coconut Aminos: A lower-sodium, soy-free and gluten-free alternative to soy sauce that adds a slightly sweet, savory depth. You’ll find this in the health or gluten-free section of most grocery stores.
- Teriyaki Sauce or Marinade: This is the main flavor base for the bowl. Choose a store-bought version you like. If you need it to be gluten-free, make sure to check the label! Use the leftovers to try these turkey teriyaki bowls next!
- Sesame Oil: Just a little goes a long way; this adds a nutty aroma and authentic teriyaki sauce flavor.
- Cooked Quinoa: Prep this ahead of time or buy frozen, pre-cooked quinoa for convenience. It’s protein-rich and makes a great base for the bowl.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add Crunch: Top your bowl with sesame seeds, crispy edamame, chopped peanuts, or crispy wonton strips for extra texture.
- Use a Different Protein: Swap chicken tenders for pork, shrimp, tofu, or thinly sliced beef to switch up the flavor and texture while keeping it meal-prep friendly. Try them topped with hot honey shrimp or some air fried bbq chicken instead!
- Change the Grain: Not a quinoa fan? Use brown rice, cauliflower rice, farro, or soba noodles for a different base.
- Go Vegetarian: Skip the chicken and load up on hearty veggies like broccoli, mushrooms, and edamame for a plant-based version.
- Make it Spicy: Add a drizzle of sriracha, sprinkle of red pepper flakes, or stir chili garlic sauce into the marinade for a spicy chicken teriyaki bowl.
How to Make a Teriyaki Chicken Bowl
Step 1: Make the Sauce. Whisk together the coconut aminos, teriyaki sauce, sesame oil, and ginger until smooth. Reserve a bit of the sauce for drizzling at the end.
Step 2: Marinate the Chicken. Add the chicken tenders to a bowl and season with salt and pepper. Pour in the marinade and toss to coat each piece well.
Step 3: Prep the Veggies. Slice your carrots into thin strips and trim the snow peas. These will roast quickly and keep their bright color and crunch.
Step 4: Add to the Sheet Pan. Place the marinated chicken tenders on the prepared sheet pan, spacing them out so they roast evenly. Arrange the carrots and snow peas around the chicken. Use your pastry brush to lightly coat the veggies with some of the remaining marinade.
Step 5: Cook. Roast everything for 12–15 minutes, or until the chicken is fully cooked (165°F inside) and the veggies are tender-crisp.
Step 6: Assemble Your Bowls. Add the quinoa to the bottom of your meal prep containers. Top with the roasted chicken and vegetables. Finish with the reserved marinade and a sprinkle of green onions if you like.
If you love easy sheet pan meals as much as I do, try this sheet pan chicken thighs dish and my sheet pan chicken tacos next!
Expert Tips
- Glaze last-minute for flavor pop: Save a drizzle of fresh teriyaki sauce to add after reheating for a punch of flavor that hasn’t cooked off.
- Don’t overcrowd the pan: Make sure the chicken and veggies are spread out on the sheet pan so they roast rather than steam. This keeps everything crisp and flavorful.
- Use a meat thermometer: To avoid dry or undercooked chicken, use a digital thermometer and cook until the internal temperature reaches 165°F.
- Cool before sealing: Let everything cool slightly before sealing in meal prep containers to avoid excess moisture buildup, which can make the veggies soggy.
- Reheat or enjoy cold: These teriyaki bowls are versatile—reheat in the microwave, or eat them straight from the fridge.
Storage Directions
- Storing: Leftovers will keep well in an airtight container in the refrigerator for up to 4 days. For best texture, store the quinoa, chicken, and veggies separately from any extra sauce. To freeze, let the cooked teriyaki chicken and vegetables cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and reheat as desired.
- Reheating: Microwave on medium heat in 30–60 second intervals until heated through. Add a splash of water or sauce to keep the chicken moist. You can also enjoy this dish cold if you prefer.
Serving Suggestions
- These teriyaki chicken bowls pack easily and reheat well, making them perfect for quick weekday lunches. Pair them with some blueberry protein muffins or these vanilla apple muffins for a nourishing meal.
- Make and serve with some chicken birria spring rolls for a fun takeout-style meal at home.
- Garnish with sliced green onions, sesame seeds, or a drizzle of extra sauce to bump up flavor and presentation.
Teriyaki Chicken Bowl FAQs
Yes, boneless, skinless chicken thighs work well and add extra flavor. Just cut them into strips and adjust the cooking time as needed.
It can be! Just be sure to use gluten-free teriyaki sauce and double-check that your other condiments are certified gluten-free.
Yes! Cook the marinated chicken tenders in the air fryer at 400°F for about 10-12 minutes, flipping halfway through. Add the veggies in the last 5 minutes, or cook them separately to keep them crisp. Adjust times based on your air fryer model.
More Delicious Chicken Recipes
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📖 Recipe
Meal Prep Chicken Teriyaki Bowl
Video
Equipment
- Sheet pan
- Spoon
Ingredients
- 1 ¼ pound chicken tenders
- ¾ cup snow peas
- cooked quinoa (for meal prep)
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup coconut secret coconut aminos
- ¼ cup teriyaki sauce/marinade
- 2 teaspoon sesame oil
- ¾ teaspoon minced ginger
- avocado oil to coat pan
- green onion optional
Instructions
- Preheat your oven to 400 ℉.
- Use a pastry brush to lightly coat a sheet pan with avocado oil.
- Add the coconut aminos, teriyaki sauce, sesame oil, and ginger to a bowl and mix well. Reserve a little for drizzling your cooked chicken if desired.
- Add the chicken tenders, salt, pepper, and remaining marinade to a medium sized bowl and mix to combine, making sure all of the chicken tenders are coated.
- Spread the chicken tenders, carrots, and snow peas out onto the sheet pan. You can use the same pastry brush to coat the snow peas and carrots with some of the marinade.
- Sprinkle a little additional salt and pepper onto your vegetables if desired.
- Place the sheet pan into the oven and allow it to bake for 12-15 minutes, or until the internal temperature of the chicken tenders is 165 ℉ and the vegetables are tender crisp.
- To assemble, add quinoa to each meal prep container. Top with the chicken and vegetables. Drizzle on the reserved marinade if desired and sprinkle on the green onions.
Notes
- For the best flavor, reserve some marinade before adding chicken and drizzle it over the cooked dish.
- Store leftovers in an airtight container in the fridge for up to four days.
- This bowl works great with different grains like brown rice or cauliflower rice for variety.
- This can be enjoyed cold, at room temperature, or reheated in the microwave.
Claudia says
Made this easy teriyaki chicken bowl for meal prep and it’s a total time-saver! Tasty, simple, and holds up great in the fridge all week.
Bev says
This was.the perfect meal prep lunch item! Easy, delicious, and healthy! So good!
Jaleah says
This chicken teriyaki bowl is the perfect meal prep! So easy to throw together and packed with flavor.
Jean says
Love that I could make this on a sheet pan. Did my meal prep yesterday for whole week.
The Sudden Cook says
We really loved this and I love that you added sesame oil! Just made it for my husbands lunch the other day. Thank you!
Swathi says
Teriyaki chicken donburi with quinoa is a delicious, perfect meal Idea, I took it as lunch.
Genevieve says
You can never go wrong with chicken teriyaki anything and this donburi with quinoa looks so good!
Juyali says
Love recipes like this where you dump ingredients and come up with an amazing meal. Simple and delicious! Thank you. 🙂
Dee says
I drizzled some sriracha on these. Came out so amazing.
Criss says
I tried this teriyaki chicken donburi with quinoa, and it’s fantastic! The flavors are so vibrant, and the quinoa adds a great texture. Definitely a new favorite!