High Protein Chicken Teriyaki Bowl

Easy, colorful, and drenched in flavor. This is one of my go-to ways to use up leftover veggies and still get a satisfying, high protein meal.

High Protein Chicken Teriyaki Bowl FAQs

Can I use a different grain instead of quinoa?

Yes, you can substitute quinoa with rice, couscous, or even cauliflower rice for a low-carb option.

What if I don’t have an air fryer?

You can roast the veggies in the oven at 400°F until they are crisp and tender.

Can I use a different sauce?

Absolutely! Teriyaki sauce or any other BBQ sauce can work as a substitute for Bachan’s Japanese BBQ Sauce.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.

Can I make this vegetarian?

Yes, you can replace the chicken with tofu or tempeh for a vegetarian version.

High Protein Chicken Teriyaki Bowl

Easy, colorful, and drenched in flavor. This is one of my go-to ways to use up leftover veggies and still get a satisfying, high protein meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Lunch

Cuisine: Japanese

Ingredients Method Notes

Ingredients

  

• 1 cup quinoa
• 2 cup broccoli
• 1 cup carrots
• 1 cup yellow bell pepper
• 1 cup red cabbage
• 1 lb chicken
• 1/2 cup Bachan’s Japanese BBQ Sauce
• 2 tbsp sesame seeds

Method

 

1. Cook quinoa and mix in plenty of Bachan’s Japanese BBQ Sauce.

1. Air-fry the broccoli, carrots, yellow bell pepper, and red cabbage until crisp.

1. Grill the chicken until fully cooked and juicy.

1. Layer the quinoa, veggies, and chicken in a bowl and top with sesame seeds.

Notes

• Use leftover veggies to make this dish even quicker and reduce waste.
• Adjust the amount of sauce based on your preference for flavor intensity.
• Air-fry veggies in batches if needed to ensure they crisp up evenly.