Name: Teriyaki Chicken Rice Bowl with Roasted Pumpkin
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.6 oz Chicken Breast, diced; 1.3 cups Pumpkin, cubed; 0.5 cup Cooked White Rice; 1 tbsp Coconut Aminos; 1 tsp Honey; 1 tsp Olive Oil; 1 tsp Sesame Seeds; Fresh Ginger and Garlic to taste

Nutrition

Per serving

425 calories

Protein: 41g; 39% of calories
Carbs: 45g; 43% of calories
Fat: 9g; 19% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C).
Toss the cubed pumpkin with half of the olive oil and a pinch of salt, then roast on a parchment-lined tray for 20 minutes until tender and slightly caramelized.
While the pumpkin roasts, whisk together the coconut aminos, honey, and a small amount of grated fresh ginger and minced garlic in a small bowl.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Add the diced chicken breast to the skillet and cook for 5-7 minutes until golden brown and cooked through.
Pour the teriyaki sauce mixture over the chicken and simmer for 1-2 minutes until the sauce thickens into a glossy glaze.
Place the warm cooked rice in a bowl and top with the glazed chicken and roasted pumpkin.
Garnish with toasted sesame seeds before serving.

Nutrition

Ingredients

Instructions

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