It’s just full of so much flavor. Each bite is an explosion between a little saltiness and a little sweetness. It’s warm, welcoming and takes you back to sweet sweet memories.
One of mine and Trevor’s favorite healthy spots is Flame Broiler. So it was time to not only replicate the bowl, but make it more of our own.
Btw, I’m obsessed with cooking in a dutch oven. It makes every meal way more flavorful. Not to mention, it takes half the time to cook any dish. It’s amazing. Here is the one I used for this meal. You don’t have to use a dutch oven to cook this recipe. However, I highly recommend you do. It’s worth the investment!
Let me know if you make this dish – tag me on social media so I can see! Xx
Teriyaki Chicken Bowl
Teriyaki sauce (I love the Surf Brothers Teriyaki Sauce)
2 cups of Brown Rice
Veggies of your choice (ie. Carrots, Broccoli, Mushrooms, Kale, Tomotoes etc)
Optional: Green Onions
+ Dutch Oven:
Place chicken this in dutch oven. Unfold chicken thighs with two forks. Lather teriyaki sauce all over chicken thighs and then lay them all flat again pan once evenly sauced.
Turn heat to medium and let cook uncovered for 9-10 minutes. Turn chicken thigh over to other side and let cook for 3-4 minutes.
Place chicken thigh on a plate.
Leave sauce residue in oven and place rinsed brown rice in there. Stir brown rice with sauce for one minute on a low temperature. Then, pour four cups of water. Turn temp back up to medium. Once water is boiling, cover pot and reduce temp back to low to simmer for 45-55 minutes.
While rice is cooking, chop up veggies. If you are using broccoli and carrots, bake them in the oven before serving. If you are using mushroom, cook them on the stove top before serving. Top with raw chopped tomatoes and kale for added vitamins.
Drizzle teriyaki sauce or coconut aminos on top and enjoy!
Regular oven/Stove Top:
Bake chicken for 35 minutes on 375.
For brown rice, follow directions above, but if you don’t have a dutch oven, use a pot to cook on the stove top.