Low Sodium Teriyaki Chicken Bowl
Satisfy your takeout cravings with this healthier twist on a classic favorite: the Low Sodium Teriyaki Chicken Bowl! Juicy, marinated boneless chicken thighs are paired with nutty brown rice and crisp-tender broccoli and carrots, all brought together with a luscious, homemade teriyaki sauce that's light on sodium but big on flavor. Infused with the natural sweetness of pineapple juice and honey, and seasoned with garlic and ginger, this dish is a balanced blend of savory and sweet. Quick to prepare in just under an hour and perfect for meal prepping, this recipe makes a nutritious, guilt-free dinner for the whole family. Top with sesame seeds and green onions for a delightful finishing touch that brings the flavor to life!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 0.25 cup Low sodium soy sauce
- 0.25 cup Pineapple juice (no added sugar)
- 1 tablespoon Honey
- 1 tablespoon Rice vinegar
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 cups Brown rice
- 2 cups Broccoli, chopped into florets
- 1 cup Carrots, sliced thinly
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 tablespoons Green onions, sliced thinly (optional, for garnish)
Instructions
In a medium bowl, whisk together low sodium soy sauce, pineapple juice, honey, rice vinegar, garlic, and ginger to make the marinade.
Reserve 1/4 cup of the marinade for later use, and then pour the remaining marinade over the chicken thighs in a shallow dish or zip-top bag. Let the chicken marinate for at least 20 minutes, or up to overnight in the refrigerator.
While the chicken marinates, rinse the brown rice under cold water, then cook it according to the package instructions.
Prepare the vegetables by chopping the broccoli into small florets and slicing the carrots thinly. Steam the broccoli and carrots until tender but still crisp, about 5-7 minutes.
Heat a large non-stick skillet or grill pan over medium heat. Lightly oil the pan if necessary, then add the marinated chicken thighs. Cook for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the pan and let rest for 5 minutes before slicing into strips.
In a small saucepan, whisk the cornstarch and water until smooth. Add the reserved 1/4 cup of marinade and bring to a gentle simmer over medium heat. Cook for 2-3 minutes, stirring constantly, until the sauce thickens.
Assemble the bowls by dividing the cooked brown rice into four portions. Top each bowl with sliced chicken, steamed broccoli, and carrots. Drizzle the thickened teriyaki sauce over the top.
Garnish with sesame seeds and sliced green onions, if desired. Serve warm and enjoy your low sodium teriyaki chicken bowl!
Nutrition Facts
Calories |
1706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2933 mg | 128% | |
| Total Carbohydrate | 158.8 g | 58% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 39.1 g | ||
| Protein | 141.3 g | 283% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 310 mg | 24% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2782 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
