Lunch Friendly Power Bowls | Get a mid-day energy boost from a healthy lunch recipe that is sure to keep you going! This easy rice bowl recipe features essential protein from chicken and edamame, plus healthy grains topped with freshly grilled vegetables, all tossed and drizzled with rich teriyaki flavor. Customize the recipe with your favorite seasonal ingredients. Meal prep these easy bowls for packed lunches or enjoy at home! Filling enough to be served as a weeknight family dinner, too.
1 cup uncooked instant brown rice 2 tablespoons olive oil, divided ½ cup Kikkoman® Teriyaki Takumi, Original, divided ½ pound boneless skinless chicken breast, cubed 1 cup diced bell pepper 1 cup zucchini sliced into half moons 1 cup shredded purple cabbage ½ cup frozen edamame, thawed ¼ cup chopped cilantro ¼ cup chopped roasted peanuts
Cook instant rice according to package directions. Divide cooked rice between 2 bowls.
Heat a grill pan over medium-high heat and lightly grease with cooking spray. Toss zucchini and bell pepper in 1 tablespoon olive oil. Add to pan and grill for 3-4 minutes, then turn and grill 3-4 minutes longer. Divide vegetables between two bowls.
Heat remaining tablespoon of olive oil over medium-high heat in pan for 1 minute. Add cubed chicken to pan and grill for 10 minutes, turning after 5 minutes. Transfer chicken to a bowl, add ¼ cup of teriyaki takumi and toss. Divide chicken between two bowls.
Add shredded cabbage, edamame, cilantro and peanuts to each bowl. Drizzle with remaining teriyaki takumi sauce before serving.