Chicken Teriyaki Bowl with Broccoli and Sweet Potato
Serves: 4
  • 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
  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.
Recipe by Sober Julie at