Close this search box.

Lemon Chicken Teriyaki Rice Bowl

No ratings yet
Prep Time 28 minutes
Cook Time 48 minutes
Total Time 1 hour 16 minutes
Course All Recipes, Dinner, Lunch
Cuisine 1:1 Ratio, All, Asian, Bodybuilding Friendly, Poultry
Servings 4
Calories 280 kcal


  • 1 cup long-grain brown rice
  • 2 tbs lower-sodium soy sauce
  • 1/2 tsp cornstarch
  • 2 tbs dark brown sugar
  • 4 tsp mirin (sweet rice wine)
  • 2 tbs fresh lemon juice
  • 18 oz chicken breasts
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tsp canola oil
  • 1 lb broccolini trimmed


  • 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 Broccolini; cook 3 minutes or until crisp-tender. Drain.
  • Place 1/2 cup rice in each of 4 bowls; top each serving with 4 ounces chicken and 4 ounces Broccolini.
  • Drizzle about 1 tablespoon remaining soy sauce mixture over each serving.



Calories: 280kcalCarbohydrates: 30gProtein: 31gFat: 7gSodium: 666mgFiber: 4gSugar: 10g
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This website uses cookies and asks your personal data to enhance your browsing experience. We are committed to protecting your privacy and ensuring your data is handled in compliance with the General Data Protection Regulation (GDPR).