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Delicious teriyaki chicken bowls with crispy Brussels sprouts on top.
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Teriyaki Chicken Bowls with Crispy Brussels

A delightful blend of succulent chicken, roasted Brussels sprouts, and a glossy teriyaki glaze. This dish is quick, customizable, and packed with flavor, perfect for weeknights or entertaining guests.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Keyword: Chicken Bowl, Healthy Dinner, Quick Recipes, Roasted Brussels Sprouts, Teriyaki Chicken
Servings: 4 servings
Calories: 450kcal

Ingredients

For the Chicken Marinade

  • 1 lb chicken breasts, cut into 1-inch strips
  • 1/4 cup low-sodium soy sauce Adds depth and umami flavor.
  • 1/4 cup honey Provides natural sweetness.
  • 2 tbsp rice vinegar Offers subtle tanginess.
  • 2 cloves garlic, minced Enhances flavor.
  • 1 tsp fresh ginger, grated Adds warmth and spice.
  • 1/2 tsp red pepper flakes (optional) For added heat.
  • Salt and black pepper to taste Essential seasonings.

For the Brussels Sprouts

  • 1 lb Brussels sprouts, halved Crispy and nutritious.
  • 1 tbsp olive oil Used for roasting.
  • Salt and black pepper to season Brussels sprouts

Instructions

Marinate the Chicken

  • In a mixing bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes until well combined. Add the cut chicken and toss to coat thoroughly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.

Roast the Brussels Sprouts

  • Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts in olive oil, sprinkling them generously with salt and pepper. Spread them on a baking sheet and roast for 15–20 minutes, flipping halfway through until crispy and golden brown.

Cook the Chicken

  • In a skillet over medium-high heat, add a tablespoon of olive oil. Remove the chicken from the marinade (don’t discard the marinade!) and add it to the heated skillet. Cook the chicken for about 2–3 minutes on each side until browned and cooked through.

Make the Glaze (Optional)

  • For a richer flavor, take the leftover marinade and pour it into a small saucepan. Bring it to a boil, then reduce the heat and simmer for 3–4 minutes until it thickens to a glaze consistency.

Assemble the Bowls

  • Divide the roasted Brussels sprouts and cooked chicken into individual bowls. Drizzle the teriyaki glaze over the top for added flavor.

Add Finishing Touches (Optional)

  • Sprinkle with sesame seeds or chopped green onions as a garnish. Serve warm and enjoy.

Notes

For best results, pat the chicken dry before marinating. You can customize by adding your favorite vegetables or using pre-made teriyaki sauce to save time.