Teriyaki Chicken Meal Prep with Cauliflower Rice Bowl

Meal prep idea: teriyaki chicken with cauliflower rice

With the kids heading back to school, it’s a great time to get back into routines — including smarter food choices. Simple changes, like cooking at home more and eating out less, make a big difference. Meal prepping is especially helpful for quick lunches and stress-free weekday meals. We’ve shared other meal prep ideas before, but this one focuses on a favorite: teriyaki chicken served with cauliflower rice. Turning cauliflower into “rice” is an easy way to enjoy a low-carb alternative without sacrificing texture or flavor.

Our four-ingredient chicken marinade is a go-to recipe and works beautifully here. If you enjoy grilled chicken, you’ll want to try this marinade — it tastes like a homemade teriyaki and comes together with just a few pantry staples. When you make the marinade, set aside about one quarter to use as a finishing sauce for the chicken and vegetables.

The reserved marinade is excellent drizzled over the steamed veggies as well — it adds a nice, sweet-savory finish.

For storing meals, glass containers with snap lids are my favorite. They’re safe for reheating in the microwave, they’re dishwasher-safe, and they stay looking clean after repeated use. These make assembling and storing your lunches simple and neat.

Meal prepping saves time on busy weeks and keeps healthy options ready when you need them. Below you’ll find the recipe and straightforward instructions so you can prep a week’s worth of satisfying lunches.

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Teriyaki Chicken with Cauliflower Rice Meal Prep

Meal prep cauliflower rice, steamed veggies and teriyaki chicken.

Author Kami – NoBiggie.net

Ingredients

• 4
  boneless skinless chicken breasts
• 1
  head cauliflower
• 1
  head of broccoli
• 4
  large carrots
  peeled and sliced
• 1
  green onion
  sliced fine
• CHICKEN MARINADE
• 1
  cup
  brown sugar
• 1
  cup
  oil
• 1/2
  cup
  soy sauce
• 1/2
  cup
  vinegar

Instructions

1. Mix the marinade ingredients together and reserve about one quarter for a finishing sauce. Pour the remaining marinade over the chicken and let it sit for at least 30 minutes and up to 4 hours.
2. While the chicken marinates, pulse the cauliflower in a food processor until it resembles rice.
3. Steam the cauliflower rice, broccoli, and sliced carrots separately until tender.
4. Sauté the chicken over medium heat. Use only a small amount of the marinade in the hot pan to prevent burning; add a splash of water and cover the pan so the chicken steams as it cooks.
5. Allow the cooked chicken to rest. When cool enough to handle, slice it thinly.
6. Assemble meals in containers: add cauliflower rice, broccoli, carrots, and sliced chicken. Drizzle a little of the reserved warm marinade sauce over each portion and garnish with sliced green onion if desired. Store in the refrigerator and enjoy for lunches throughout the week.

Making this recipe? Tag us on Instagram @NoBiggie using the hashtag #NoBiggieRecipes so we can see what you’re making in the kitchen!

Have you tried meal prepping before? Share any healthy-ish recipes you think would be great options for prepping ahead — I’d love to hear your ideas.