Start by washing and cutting the boneless skinless chicken breast into bite-sized cubes. Rinse the broccoli florets and snap peas, ready for steaming.
If you haven’t done so already, cook the rice according to package instructions. Fluff it with a fork and set aside.
Using a steamer or pot, steam the broccoli florets and snap peas until they are tender yet still vibrant in color, usually about 3-5 minutes. Remove from heat and set aside.
In a large skillet over medium-high heat, add a splash of oil. Once hot, add the cubed chicken breast. Cook until the chicken is browned and cooked through, about 5-7 minutes.
Once the chicken is cooked, pour in the teriyaki sauce. Stir well to coat the chicken and let it simmer for a couple of minutes until the sauce thickens slightly.
In your meal prep containers, start by adding a scoop of cooked rice. Top with the teriyaki chicken, then add the steamed broccoli and snap peas.
Sprinkle sesame seeds on top for garnish. Allow the bowls to cool before sealing them and storing them in the fridge for up to 5 days.
