Prep: 5 mins | Cook: 35 mins
2
Spring

Meal prep Monday is made easy with our Teriyaki Chicken and Rice Bowls! 🍛

Grilled pineapple, capsicum and edamame give this dish a crunchy, sweet and savoury flavour, perfect for the warmer weather.

A delicious and healthy dinner option that can be reheated for work or school lunches.

by

Ingredients

Method

  1. Cut up the pineapple into bite size pieces. Then cut the capsicum into strips. Grill the pineapple and capsicum, try not to move them too much. We want some char marks. Meanwhile, steam the edamame for 5 minutes.
  2. Cover the chicken in the Teriyaki sauce and grated ginger. Cook for 7 minutes on each side. Let the chicken rest for 5 minutes.
  3. Add your cooked, pineapple, capsicum, and edamame to a glass container. Cut up the cooked chicken into strips and place on the rice. Dress with sesame seeds, spring onions and soy sauce.

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