Teriyaki Chicken Performance Rice Bowl
20m prep 35m cook 55m ready
A two-recipe set featuring a teriyaki chicken rice bowl with broccoli, carrots, and edamame, plus a beef and spinach pasta with mushrooms and parmesan.
Ingredients
- Prep:
- 10 min |
- Cook:
- 15 min
- 6 5/14 oz chicken
- 9 7/8 oz cooked jasmine rice
- 3 8/15 oz broccoli
- 2 9/11 oz carrots
- 2 9/11 oz edamame
- Soy sauce
- Ginger
- Garlic
- 8/15 oz honey
- 1 tsp sesame oil
- Cook chicken, add homemade teriyaki ingredients, then serve with rice, broccoli, carrots and edamame.
- Macros:
- 850 kcal | 67 g protein | 112 g carbs | 14 g fat
- Dinner — Beef Power Pasta
- Prep:
- 10 min |
- Cook:
- 20 min
- 6 5/14 oz lean beef mince
- 3 7/8 oz dry pasta
- 5 2/7 oz passata
- 3 8/15 oz spinach
- 3 8/15 oz mushrooms
- 8/15 oz parmesan
- 1 tsp olive oil
- Garlic
- Cook pasta. Brown beef and vegetables, add passata, combine and finish with parmesan.
- Macros:
- 900 kcal | 63 g protein | 110 g carbs | 23 g fat
Nutrition (per serving, estimated)
Estimated based off 21 of 33 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 66184 mg
- Iron: 18.9 mg
- Magnesium: 6227 mg
- Phosphorus: 51061 mg
- Potassium: 78101 mg
- Zinc: 268 mg
Let's Cook
-
Step 1.
Cook the jasmine rice if not already cooked, or reheat 280 g cooked jasmine rice. While the rice cooks or reheats, prepare the teriyaki sauce: in a small bowl, whisk together soy sauce, grated ginger, minced garlic, 15 g honey, and 1 tsp sesame oil until the honey dissolves. Set the sauce aside.
-
Step 2.
Cut the 100 g broccoli into small florets, peel and slice the 80 g carrots, and if using frozen edamame, measure out 80 g. Steam or blanch the broccoli, carrots, and edamame until tender-crisp, about 3–5 minutes, then drain and set aside. Alternatively, you can stir-fry them with the chicken later.
-
Step 3.
Heat a large skillet or wok over medium-high heat. Add the 180 g chicken (cut into bite-sized pieces if needed) and cook until browned and cooked through, about 5–7 minutes, stirring occasionally. If using whole chicken breast, cook until internal temperature reaches 74°C (165°F), then slice.
-
Step 4.
Once the chicken is cooked, pour the prepared teriyaki sauce into the skillet. Simmer for 1–2 minutes, stirring, until the sauce thickens and coats the chicken. If the sauce reduces too much, add a splash of water.
-
Step 5.
To serve, divide the cooked jasmine rice between bowls. Top with the teriyaki chicken, steamed broccoli, carrots, and edamame. Drizzle any remaining sauce from the pan over the top.
-
Step 6.
For the beef power pasta, bring a large pot of salted water to a boil. Add 110 g dry pasta and cook according to package directions until al dente. Reserve 1/4 cup pasta water, then drain.
-
Step 7.
While the pasta cooks, heat 1 tsp olive oil in a large skillet over medium-high heat. Add 180 g lean beef mince and cook, breaking it apart with a spoon, until browned, about 5 minutes. Add minced garlic (to taste) and sliced 100 g mushrooms; cook until mushrooms release their moisture and soften, about 3–4 minutes.
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Step 8.
Add 150 g passata to the beef mixture and stir to combine. Bring to a simmer and let cook for 2–3 minutes to thicken slightly. Add the 100 g spinach and cook, stirring, until wilted, about 1–2 minutes. Season with salt and pepper to taste.
-
Step 9.
Add the cooked pasta to the skillet with the beef and vegetable mixture. Toss to combine, adding a splash of reserved pasta water if needed to loosen the sauce. Cook for 1 minute until everything is heated through.
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Step 10.
Transfer the pasta to bowls and finish with 15 g grated parmesan. Serve immediately.
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