Lemon Chicken Teriyaki Rice Bowl

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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
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