panera teriyaki chicken bowl recipe

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panera teriyaki chicken bowl recipe

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Course: Dinner

Cuisine: Japanese

Ingredients

• ▢ Cilantro lime brown rice and quinoa
• ▢ Roasted chicken thighs
• ▢ Steamed broccoli florets
• ▢ Soy sauce-based teriyaki glaze
• ▢ Sesame seeds
• ▢ Fresh cilantro

Instructions

• In a ziplock bag, marinate chicken for 30 minutes with cornstarch and mirin
• Make sure you dissolve the cornstarch completely in your sauce while the chicken is marinating. (See my favorite Teriyaki recipe below.)
• In a microwave steamer or bowl with plastic wrap and 2 tablespoons of water, partially steam broccoli florets for 2 minutes.
• You can now heat the rice/quinoa blend once your broccoli is ready
  
• Add sesame and olive oils to a nonstick skillet over high heat
• Add chicken to skillet with minced garlic and sear on high for 3-4 minutes – stirring so it doesn’t stick!
• Mix in broccoli gently and serve.
• Once the sauce is thickened, add it to the pan with the chicken and broccoli.
• Once it is simmering, mix the cooked rice/quinoa (or cauliflower rice if you are on WW like me!) with lime juice and cilantro – toss to combine.
  
• Garnish with sesame seeds and cilantro to serve with chicken and broccoli over rice.

Tips

Thus, you will know the best panera teriyaki chicken bowl recipe that you can prepare at home at any time and enjoy the best delicious and wonderful taste through the previous recipe for panera teriyaki chicken bowl recipe, which we explained its ingredients, ingredients and method of preparation. Thank you.

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