Teriyaki Chicken Bowls with Crispy Brussels

Tender teriyaki-marinated chicken paired with roasted Brussels sprouts for a balanced and flavorful meal that’s perfect for weeknights or meal prep.

Ingredients

For the Chicken:

1 pound boneless, skinless chicken breasts, cut into 1-inch strips.

¼ cup soy sauce for a savory base.

¼ cup honey for natural sweetness.

2 tablespoons rice vinegar for a tangy kick.

2 cloves garlic, minced for bold flavor.

1 teaspoon ginger, freshly grated for warmth.

½ teaspoon red pepper flakes (optional, for heat).

Salt and freshly ground black pepper, to taste.

For the Brussels Sprouts:

1 pound Brussels sprouts, trimmed and halved for even roasting.

1 tablespoon olive oil for a golden finish.

Salt and freshly ground black pepper, to taste.

Instructions

1. Marinate the Chicken:

In a large bowl, mix the soy sauce, honey, rice vinegar, garlic, ginger, red pepper flakes (if using), salt, and pepper.

Add the chicken strips, tossing to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes or up to 24 hours for deeper flavor.

2. Cook the Chicken:

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Remove the chicken from the marinade (reserve marinade for later use) and cook for 2–3 minutes per side until browned and fully cooked (internal temperature of 165°F/74°C).

Optional: Simmer the remaining marinade in a small saucepan over medium heat for 3–4 minutes to reduce it into a glaze.

3. Roast the Brussels Sprouts:

Preheat the oven to 400°F (200°C).

Toss the halved Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer.

Roast for 15–20 minutes, stirring halfway through, until tender-crisp and lightly charred.

4. Assemble the Bowls:

Divide the roasted Brussels sprouts among serving bowls.

Top with the cooked chicken strips and drizzle with any reduced marinade or glaze.