HIBACHI CHICKEN BOWLS

Makes 5 servings.

Ingredients

• 16 oz (1 lb) chicken breast, boneless, skinless, trimmed

• 200g (1 cup) jasmine rice, Golden Star®, dry weight

• 10 oz (1 bag) cauliflower rice, organic, Great Value®

• 12 oz (1 bag) peas and carrots, frozen, Great Value®

• 3 large eggs

• 138g (9 TBSP) egg whites

• 70g light Yum Yum Sauce, Terry Ho’s®

• 270g Teriyaki Marinade, G. Hughes®

• 240g (1 cup) soy sauce, reduced sodium

• 3 tsp garlic powder, divided

• 1 ¼ tsp ground ginger, divided

• ½ tsp black pepper

Instructions

1. Preheat oven (or air fryer) to 400F.

2. Cook rice according to package directions.

3. While rice is cooking, cut chicken into bite sized pieces. Add to a mixing bowl with 1 tsp garlic powder, ¼ tsp ginger, and 30g teriyaki marinade. Stir to combine.

4. Air fry or bake chicken for 8-12 minutes, flipping halfway, until the internal temperature is 165F or greater and cooked through.

5. Spray a large skillet with cooking spray. Add frozen peas and carrots. Stir over medium heat for 1-2 minutes and move to the side of the pan. Add egg and egg whites. Stir frequently to scramble; mix together with peas and carrots.

6. Add the cooked rice and cauliflower rice; stir to mix.

7. Add the remaining 240g teriyaki marinade, soy sauce, remaining 2 tsp garlic powder, remaining 1 tsp ginger, and pepper. Stir to combine.

8. Transfer fried rice to 5 meal prep containers. Top with cooked chicken.

9. Add 14g yum yum sauce over each container.

Nutrition Information (per serving)

• Calories: 429

• Protein: 39g

• Carbs: 51g

• Fat: 8g

• Fiber: 5g

• Sodium: 2943mg

Allergen Swaps

(Note any swaps may change nutrition information)

• Gluten Free: Use coconut aminos instead of soy sauce

• Dairy Free: Soy sauce label states it may contain traces of milk; sub coconut aminos