Teriyaki Chicken Bowl Recipe

Dietitian approved: Teriyaki Chicken Bowl Recipe

By Sophie Crundall

Teriyaki Chicken Bowls: A delicious, quick and healthy mid-week meal


  • 500g chicken breast
  • ¼ cup teriyaki sauce
  • 1 family pack of brown rice- the microwave bags are nice and quick.
  • ¼ red cabbage
  • 2 carrots
  • 1 bunch broccolini
  • 1 avocado
  • 2Tbs Sesame seeds



  1. Slice chicken breast into strips and marinade in teriyaki sauce for 30 mins.
  2. While waiting, shred the cabbage and grate the carrots.
  3. Fry chicken in a pan with small amount of oil, until the sauce is slightly caramelised and the chicken is cooked through.
  4. Cook rice in microwave.
  5. Plate up by placing a bit of carrot and cabbage in each bowl, followed by rice and top with the chicken. Add a few slices of avocado on top and sprinkle with a bit of extra teriyaki sauce and sesame seeds.

NOTE: If you enjoy salmon, you can swap the chicken for salmon fillets, chopped into squares.

Chelsea McCallum is a Dietitian at Sports and Spinal Physiotherapy. Chelsea is passionate about empowering clients to transform their health and prevent chronic disease. Having graduated with a Bachelor of Nutrition and Dietetics from the University of the Sunshine Coast, Chelsea has experience in a wide range of nutrition areas such as weight management, diabetes, cardiovascular disease, irritable bowel syndrome, malnutrition and sports nutrition.

Chelsea works at Sports and Spinal Kawana, Maroochydore, Sippy Downs, NambourNorth Lakes, Chermside. Contact these clinics to book in with Chelsea.