3 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons canola oil
1 pound Broccolini, trimmed
How to Make It
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 Broccolini; 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 Broccolini. Drizzle about 1 tablespoon remaining soy sauce mixture over each serving.
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This was very, very good. I followed the advice of others and doubled the sauce. Instead of broccoli I used green beans sauteed in sesame oil with a little garlic, red pepper flakes and scallions. I got one small bowl - my son went back for seconds and took every last bite! Easy, fast and oh so good, but if you have a teenager in the house you may want to double the whole recipe - otherwise there will be no leftovers!
I have discovered these rice bowls through Cooking Light and I love them. First using brown rice, measured portions, delicious sauce etc. is a great way to reduce calories, eat healthy with great flavor. I followed the directions as written except substituted broccoli for the broccolini and double the sauce. I made this for 2 so I used 2-- 4ounce chicken breast and 6 spears of broccoli.
Plenty for the 3 of us - would be a bit tight portion-wise for 4. I agree that double sauce would be even better. I used 2 chicken breast halves. Pan seared them for 5 minutes and then baked them for 12 minutes, then rested for 5. Perfectly cooked. We only used a half pound of broccolini and found it to be just the right amount. Will definitely make again. I suggest a little Siracha on the side if you like some added spice.
this was great, and i needed something to make ahead of time and throw together quickly, to eat after an event. this was perfect! also used broccoli, and white wine instead of mirin. makes a pretty presentation as well. the sauce is a good one to use with other meats or veggies.
Didn't have the Mirin in the house, so used another sweet red wine as a substitute. Also used Broccoli instead of Broccolini. A complete meal in a bowl with excellent flavor. I used a meat thermometer to make sure the chicken was fully cooked, but not overcooked.I asked my wife to rate the recipe and she rated it "as willing to eat it once a week." Which is the highest rating she would give.
This was my first attempt at teriyaki chicken and it turned out good with this recipe. Granted a few changes were made. I used apple juice since I didn't have mirin. I used olive oil. Cut up chicken before putting in oven, put in small baking dish, and poured the remainder of the sauce over it, and then baked for 6 minutes.
The sauce is delicious - we doubled ours. To the reviewer asking about the condensed nutritional info - in the magazine they sometimes offer a bunch of variations on a dish (in this case rice bowls), and those "mini-recipes" come with mini nutritional info. I assume that's to save space, but I don't see why they wouldn't post the full nutritional info online...
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