Weight Watchers Chicken Teriyaki Bowl
Enjoy a healthy, low-point meal with this easy Chicken Teriyaki Bowl, featuring tender chicken, fresh veggies, and flavorful sauce—all ready in under 30 minutes!
Ingredients
- 1 lb boneless skinless chicken thighs, trimmed and cut into bite-sized pieces
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, thinly sliced
- 2 green onions, sliced
- 1 tsp cornstarch (optional, for thickening)
- Cooking spray or 1 tsp olive oil
Instructions
- In a bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger. Set aside.
- Spray a nonstick skillet with cooking spray (or heat olive oil) over medium-high heat.
- Add chicken pieces and cook 5–6 minutes until browned and cooked through.
- Stir in veggies and cook 3–4 minutes until crisp-tender.
- Pour sauce over chicken and veggies. Bring to a simmer.
- If thicker sauce desired, stir cornstarch into 1 tbsp water and add to skillet. Cook 1–2 minutes until sauce thickens.
- Remove from heat and garnish with green onions.
- Serve over cauliflower rice or brown rice for extra fiber and remain under WW points.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 32 g |
| Carbohydrates | 30 g |
| Fat | 7 g |
| SmartPoints | 5 |
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, chicken breast works well—just adjust cooking time to avoid overcooking.
How long can I store leftovers?
Store in an airtight container in the fridge for up to 3–4 days.
Can I freeze this recipe?
Yes, freeze chicken and veggies separately in freezer-safe containers for up to 2 months.
Is this recipe gluten-free?
It can be if you use gluten-free soy sauce or tamari.
