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Lemon Chicken Teriyaki Rice Bowl
SUSANMCGOWAN7324211Ingredients
40Minutes
440Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup long grain brown rice
- 2 Tbsp. lower sodium soy sauce
- 1/2 tsp. cornstarch
- 2 Tbsp. dark brown sugar
- 4 tsp. mirin (sweet rice wine)
- 2 tsp. fresh lemon juice
- 3 skinless boneless chicken breast halves (6-ounce)
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 2 tsp. canola oil
- 1 lb. broccoli
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Directions
- Preheat oven to 400°. Cook brown rice according to directions. Combine soy sauce and cornstarch in a small saucepan, stirring with a whisk. Add brown sugar, mirin, and lemon juice; bring to a boil. Cook 1 minute or until thickened
- Sprinkle chicken with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add chicken to pan; cook 4 minutes. Turn; drizzle 1 tablespoon soy sauce mixture over chicken. Place pan in oven; bake at 400° for 8 minutes or until done.
- Place chicken on a cutting board; let stand 5 minutes. Cut chicken into slices. Bring a large saucepan of water to a boil. Add broccoli or other veggies and cook for three minutes
- Drain. Place 1/2 cup rice in each of 4 bowls; top each serving with 4 ounces chicken and 4 ounces Broccoli.
- Drizzle about 1 tablespoon remaining soy sauce mixture over each serving.
NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories440Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol95mg32% |
Sodium630mg26% |
Potassium1040mg30% |
Protein39g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate52g17% |
Dietary Fiber5g20% |
Sugars10g |
Vitamin A15% |
Vitamin C170% |
Calcium8% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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