Name: Lemon Teriyaki Chicken Bowl
Ingredients: 1 cup long-grain brown rice; 2 tablespoons lower-sodium soy sauce; 1/2 teaspoon cornstarch; 2 tablespoons dark brown sugar; 4 teaspoons mirin (sweet rice wine); 2 teaspoons fresh lemon juice; 3 6-ounce skinless, boneless chicken breast halves; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 teaspoons canola oil; 1/2 – 1 cup veggies (broccoli, red pepper, onions)

Ingredients

Units Scale

1 cup long-grain brown rice
2 tablespoons lower-sodium soy sauce
1/2 teaspoon cornstarch
2 tablespoons dark brown sugar
4 teaspoons mirin (sweet rice wine)
2 teaspoons fresh lemon juice
3 6–ounce skinless, boneless chicken breast halves
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons canola oil
1/2 – 1 cup veggies (broccoli, red pepper, onions)

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Instructions

Preheat oven to 400°. Cook brown rice according to directions.
Combine soy sauce and cornstarch in a small saucepan, stirring with a whisk. Add brown sugar, mirin, and lemon juice; bring to a boil. Cook 1 minute or until thickened. Sprinkle chicken with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add chicken to pan; cook 4 minutes. Turn; drizzle 1 tablespoon soy sauce mixture over chicken.
Place pan in oven; bake at 400° for 8 minutes or until done. Place chicken on a cutting board; let stand 5 minutes. Cut chicken into slices. Bring a large saucepan of water to a boil. Add veggies; cook 3 minutes or until crisp-tender. Drain. Place 1/2 cup rice in each of 4 bowls; top each serving with 4 ounces chicken and 4 ounces veggies. Drizzle about 1 tablespoon remaining soy sauce mixture over each serving.