Teriyaki Chicken Bowl Recipe

Sophie Crundall is a Dietitian at Sports and Spinal Physiotherapy. Sophie completed a bachelor of Nutrition and Dietetics at the University of the Sunshine Coast. With a passion for food and a healthy lifestyle, Sophie can help you achieve individuals health and well being goals by providing individualised, evidence-based dietary advice.

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.





Sophie works from the Sports and Spinal clinics at Maroochydore, Buderim, Coolum, Nambour and Sippy Downs. Contact these clinics to book in with Sophie.