I started making this recipe on a random Sunday when I had exactly four things in my fridge and freezer and no real plan.
Chicken breast, a bag of jasmine rice, some frozen broccoli stir fry mix, and a bottle of teriyaki sauce that had been sitting in my pantry for weeks.
I figured I’d just throw it all together and hope for the best. It turned out so good that I’ve made it almost every week since.
This is the meal I make when I don’t feel like thinking too hard about dinner but still want something that actually fills me up. Four ingredients.
One pan. A big batch of protein packed meal prep bowls that last me the whole week.
Why This One Works So Well
There’s no fancy technique here. No fifteen ingredient list. Just simple, real food that comes together fast and tastes like you put in more effort than you actually did.
The chicken breast gives you a solid protein base, the rice fills you up, and the frozen veggie mix means you skip all the chopping.
What You’ll Need
- 1 family pack of boneless chicken breast, cut into cubes
- 1 bag of jasmine rice (the quick cook kind works great here)
- 1 bag of frozen broccoli stir fry vegetable mix
- 1 bottle of teriyaki marinade and sauce
That’s it. No hidden extras, no random spices you have to go buy.
If you already keep chicken and rice on hand, you’re probably one grocery trip away from having everything.
How to Make It
First, cook your rice according to the bag instructions.
Most quick cook rice takes about ten minutes, so I usually start this first and let it do its thing while I work on everything else.
While the rice cooks, cube up your chicken breast if it isn’t already cut. Heat a large pan over medium heat and add the chicken.
Cook it for about six to eight minutes, stirring occasionally, until it’s browned on the outside and cooked through.
Once the chicken is done, toss in your frozen broccoli stir fry mix straight from the bag.
No need to thaw it first. Let everything cook together for another five to seven minutes, until the vegetables are tender but still have a little bite to them.
Pour in your teriyaki sauce, enough to coat everything well without drowning it.
Stir it all together and let it simmer for two or three more minutes so the sauce thickens slightly and coats every piece.
Finally, scoop your cooked rice into meal prep containers, then top each one with a generous portion of the teriyaki chicken and veggie mix.
Give it a quick stir in the container so the sauce soaks into the rice a little.
Storage and Meal Prep Tips
This recipe holds up really well in the fridge for about four to five days, which makes it perfect for prepping ahead for the week.
I usually make a full batch on Sunday and portion it into four or five containers so I’ve got lunch or dinner ready to grab without any extra thinking during the week.
If you want to freeze a portion for later, it holds up fine in the freezer too.
Just give it a little extra time to reheat if it’s coming straight from frozen.
A Few Ways to Switch It Up
Once you’ve made the base version a couple times, it’s easy to play around with it.
I’ve swapped the broccoli mix for a stir fry blend with snap peas and mushrooms when that’s what I had on hand instead, and it worked just as well.
You can also use brown rice instead of jasmine if you want a little more fiber, or swap in tofu on the days I want something lighter than chicken.
Some weeks I add a soft boiled egg on top for even more protein, and some weeks I keep it exactly as it is because honestly, it doesn’t need much help.
This is one of those recipes that proves easy doesn’t mean boring. Four ingredients, one pan, and a week of meals ready to go.
If you try it, I’d love to know if you make any swaps of your own.
