Teriyaki Chicken Rice Bowl with Zucchini

Course: Main Course

Cuisine: Asian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 315kcal

Author: Lauren

Say good-bye to take out and hello to these delicious, easy Teriyaki Chicken Rice Bowls with Zucchini! These super simple meal prep bowls seriously couldn't be easier. Made with a combination of sweet, protein-packed Teriyaki Chicken, fresh veggies and rice these make a delicious meal all week long!

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Ingredients

Bowls:

Crock-Pot Teriyaki Chicken
2 cups cooked white rice - I used microwaveable

Zucchini:

3 small/medium zucchini, halved (615g)
1 Tbsp olive oil (15g)
1 Tbsp Italian seasoning
1/2 tsp each salt & pepper or to taste

Instructions

Go ahead and prepare the Crock-Pot Teriyaki Chicken if you haven't already.

Cook the Zucchini:

Preheat the air fryer to 400 degrees F.
Add all the zucchini ingredients to a bowl and toss well to evenly coat.
Spray air fryer basket with cooking spray then place the zucchini in a single layer (if your air fryer is small, you may have to do two batches, if too crowded, the zucchini won’t get crisp on the outside).
Cook for about 10 minutes, shaking halfway through, until the zucchini is tender and golden brown. Taste and add more salt, pepper, or seasonings as desired.

Assemble the Bowls:

To each bowl or meal prep container, add 1/2 cup white rice, heaping 1/2 cup teriyaki chicken (102g) and 1/4 of the air fried zucchini (90g).

Notes

Tips:

Add some sauce! I like adding some light mayo or skinny yum yum sauce to these bowls since they are low in fat. It's just the creaminess that takes these bowls over the top!
To make lower carb: Use cauliflower rice or substitute the rice for more veggies.
Customize your macros: If you wish to change up anything, you can always log the components separately: MFP Entry: LFF Crock-Pot Teriyaki Chicken
MFP Entry: LFF Air Fryer Zucchini

Nutrition