Meal prep under 500 calories can’t be any easier than this Teriyaki Chicken and Veggie Bowl, with a homemade teriyaki sauce. These bowls can be gluten free, keto friendly, and are perfect for meal prep.
Ground chicken breast made this meal prep come together in just a few minutes. It also makes it extremely lean and full of protein. My husband ground up some chicken breast I was able to find on sale so we were able to make sure it was just the lean and way cheaper than regular ground chicken.
After browning the chicken breast, I scavenged the fridge for what vegetables we had and found carrots, peppers, celery, and onions, which is the perfect veggie combo for a stir fry!
You can make this spicy or not by adding a few red pepper flakes. My husband isn’t as into spicy food as me so I added a few shakes right at the end of the bowl prep. If you like spicier foods though, I would suggest adding a few red pepper flakes to the sauce mixture and then putting it into your frying pan with the veggies.
The macros I found for the ingredients I used and MyFitness Pal are:
Calories 487
Protein 28.3 grams
Carbs 104.5 (can use something besides rice, or a different sweetener to adjust if needed)
Fat 5.7 grams
Ingredients
Method
- First, cook the rice, I used 2/3 cup of cooked rice per bowl, by following the directions of the package.
- Cut the vegetables as stated above.
- Next brown the chicken breast. While that is cooking mix the sauce ingredients together in a small bowl and set aside.
- When the meat is browned, toss in the vegetables. Cook until they are tender. Pour the sauce mixture over top and let it thicken.
- Next divide into 4 bowls. Cool and store in the fridge for up to 4 days.