Chicken Teriyaki Bowl Recipe

Over the years here I’ve written to you all about food and shared my recipe loves. I have also talked about both my cravings and my commitment to listening to my body and feeding it what it needs vs what I want. Lately I’ve been disappointed in my overall inability to curb cravings and my tendency to overeat. I decided to go back to Weight Watchers after 15 years of being away. Back in my 20’s when I joined Weight Watchers I learned about portion sizing, making nutritious choices and found the community feeling of the meetings was the support I needed to be accountable.

So here I am, back at it again…reminding myself to eat all day long…having breakfast even! I’m devouring fruits again and falling in love with my time in the kitchen creating. Today I’m sharing my Chicken Teriyaki Bowl with Broccoli and Sweet Potato which is only 8 Smart Points per serving.

Whether you’re on Weight Watchers or not this is a wonderful choice if you’re focused on nutritious eating my friends!

Chicken Teriyaki Bowl Recipe with Broccoli and Sweet Potato

(Serves 4, 8 Weight Watchers Smart Points/serving)

Per serving: 390 Calories, 38g Carbs, 8g Fat, 32g Protein, 251 Sodium, 10 Sugar.

INGREDIENTS

• 1 lb boneless skinless chicken breast, cut into 1 inch pieces
• Salt, to taste
• Pepper, to taste
• 2 cloves of garlic, minced
• 4 green onion, chopped (set aside a bit to use as topping)
• 1/2 cup low sodium chicken broth
• 2 tbsp low sodium teriyaki sauce
• 2 tbsp olive oil
• 1 cup mushrooms, sliced
• 4 cups broccoli, cut into florets, steamed
• 4 cups sweet potato, chopped, roasted
• Sesame seeds, to use as topping

PREPARATION

1. Preheat oven to 400 degrees F.
2. Place sweet potato onto a baking pan, coat in 1 tbsp olive oil and place in oven for 20-30 minutes, turning every 10 mins. Cook time will vary depending on how large your sweet potato pieces are.
3. Steam broccoli florets
4. Place 1 tbsp olive oil into a pan and heat over medium-high heat. Add garlic and saute for about 1 minute.
5. Add chicken to the pan and stir fry until the pieces are browned.
6. Add mushrooms and saute until softened.
7. Add green onion and stir fry until softened.
8. Pour chicken broth into the pan, add teriyaki sauce, stir and simmer for 5 minutes.
9. Evenly divide sweet potato, broccoli and chicken into bowls and sprinkle with sesame seeds and green onions.

I’ve made a video to show how I make it!

Hope you all enjoy this lovely recipe as much as I do!

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4.7 from 6 reviews

Chicken Teriyaki Bowl with Broccoli and Sweet Potato

Serves: 4

Ingredients

• 1 lb boneless skinless chicken breast, cut into 1 inch pieces
• Salt, to taste
• Pepper, to taste
• 2 cloves of garlic, minced
• 4 green onion, chopped (set aside a bit to use as topping)
• ½ cup low sodium chicken broth
• 2 tbsp low sodium teriyaki sauce
• 2 tbsp olive oil
• 1 cup mushrooms, sliced
• 4 cups broccoli, cut into florets, steamed
• 4 cups sweet potato, chopped, roasted
• sesame seeds, to use as topping

Instructions

1. Preheat oven to 400 degrees F.
2. Place sweet potato onto a baking pan, coat in 1 tbsp olive oil and place in oven for 20-30 minutes, turning every 10 mins. Cook time will vary depending on how large your sweet potato pieces are.
3. Steam broccoli florets
4. Place 1 tbsp olive oil into a pan and heat over medium-high heat.
5. Add garlic and saute for about 1 minute.
6. Add chicken and stir fry for 5 minutes..
7. Add mushroom and saute until softened.
8. Add green onion stir fry until softened.
9. Add chicken broth and teriyaki sauce and simmer for 5 minutes.
10. Evenly divide sweet potato, broccoli and chicken into bowls and sprinkle with sesame seeds and green onions.

3.5.3208