Chicken Teriyaki-ish Bowl

INGREDIENTS

For the chicken:

• 6 boneless skinless chicken things

• 3 scallions, sliced

• Handful of cilantro, chopped (optional)

• 2 teaspoons of garlic powder (or 1 teaspoon garlic powder + 1 teaspoon onion powder) or 2 cloves of garlic, finely chopped

• 1/4 teaspoon fine grain sea salt

• Black pepper to taste

• 1 tablespoon olive/avocado oil

• 1 tablespoon soy sauce

• 1 tablespoon coconut aminos

• 1 tablespoon rice wine vinegar

• Sriracha to taste

• Zhong sauce to taste

For the veggies:

• Broccoli florets and french green beans (or cauliflower, zucchini, snap peas, asparagus, cabbage, mushrooms, bell peppers)

• Olive or avocado oil

• Coconut aminos

• Rice vinegar

• Salt

• Pepper

For the carrot salad:

• Carrots, peeled and julienned

• Cilantro and mint, roughly chopped

• Rice vinegar

• Toasted sesame oil

• Salt

For the rice:

• 1/2 cup jasmine rice

• 3/4 cup water

• Dash of salt

METHOD

1. Marinade the chicken: In a large bowl, combine scallion, cilantro, garlic/garlic powder, salt, pepper, oil, soy sauce, coconut aminos, rice vinegar, sriracha, and zhong sauce. Mix well. Then, add your chicken thighs and coat with the marinade. Marinate in the fridge for an hour or even overnight (remove the chicken from the fridge 20-30 minutes prior to roasting in the oven to allow it to come to room temperature). You can also roast immediately after mixing in the marinade.

2. While the chicken marinates, prep the vegetables: line a large baking sheet with parchment paper. Add the broccoli florets and green beans to the sheet and drizzle with olive oil, coconut aminos, and rice vinegar and season with salt and pepper. Toss to combine. Set to the side.

3. When you are just about ready to cook the chicken, preheat the oven to 425 degree F and line a large baking sheet with parchment paper. You can also use a pyrex/casserole dish. Arrange the chicken thighs in an even layer and pour any extra marinade over the chicken. Roast for 25-35 minutes or until chicken reaches an internal temperatures of 165 degrees F. I like to broil the chicken for the last couple of minutes.

4. After the chicken has been in the oven for 10 minutes, pop the vegetables into oven. Roast for 15-20 minutes or until cooked to your liking.

5. While the chicken and vegetables cook, prepare the rice: pour the rice into a small pot and rinse well with water. Drain and rinse again. Repeat 1-2 more times or until water runs more clear. Then, add 3/4 cup of fresh water to the pot along with a pinch of salt. Bring to a boil and then lower to a simmer. Cover with a lid and cook for 12-15 minutes or until rice is cooked through. Remove from the heat and allow the rice to steam for an additional 5 minutes with the lid on. Fluff with a fork.

6. Prepare the carrot salad: to a bowl, add your julienned carrots, mint, and cilantro. Season with rice vinegar, toasted sesame oil, and salt. Toss. Taste and adjust for seasoning.

7. Assemble your bowl: arrange some rice in your bowl, followed by veggies, sliced chicken, and the carrot salad. I like to add an extra drizzle of sriracha. Enjoy!