New Year, New You? Are you trying to eat healthier this year but don’t want to sacrifice flavor? I am all about a balance and flavor is an absolutely must for me. I refuse to sacrifice flavor – eggs whites and spinach diet? That is a hard no for me – been there, done that and not going back. Personally, a balance is what is sustainable for me. I love eating healthy and clean but I also love indulging in my favorite restaurants and dishes. This post is not meant to be a “you should eat healthier” or anything of that sort. It is meant to showcase and highlight that recipes can be healthier and have tons of flavor – like this teriyaki chicken dish. It is full of protein, carbs and healthy fats and packs in so much flavor in one dish. The key is the sauce and the pickled vegetables. Pickled veggies are so easy to make and add a crunchy, tang to everything you add them to. I always try to keep pickled veggies around, specifically carrots, daikon and red onions! Does this dish have sugar in it? Yes – there is a small amount of brown sugar for the sauce, but in comparison a little brown sugar is better than the takeout version of teriyaki chicken you are eating. If you are looking to eat lower carb in the new year, just omit the rice! So whatever your new year’s resolutions are, I hope you enjoy this and my other recipes and find the best balance for you.
- 1/8 Cup Brown Sugar
- 1/4 Cup Soy Sauce
- 1/8 Cup Rice Vinegar
- 1 Tbsp Minced Garlic
- 1 Tbsp Minced Ginger
- 1 Tbsp Hoisin
- 1 Tbsp Fish Sauce
- 1 Tbsp Sriracha
- 1 Tbsp Miso Paste
For the Bowl:
- 2 Chicken Breasts
- 1/2 Cup Jasmine Rice
- 2 Green Onions, Diced
- 1/4 Cup Peanuts, Finely Chopped
- 2 Tbsp Cilantro, Finely Chopped
- 1 Lime, Quartered
- 1/2 Cucumber, Quartered
- 2 Eggs
- Optional: Pickles Daikon + Carrots
- Serves: 2
- Prep Time: 30 Minutes
- Cook Time: 20 Minutes
- Total Time: 50 Minutes
- In a small bowl, whisk together all the ingredients under teriyaki sauce.
- Pat the chicken breasts completely dry with paper towels and add them to the bowl of sauce – set aside and allow to marinade for 10-15 minutes.
- While the chicken marinates, make the rice. In a small pot, add the 1/2 cup jasmine rice and 1 cup of water. Bring the water to a boil – once boiling, reduce the heat to low, cover and cook for ~20 minutes until the rice is cooked through. When the rice is cooked through, remove from the heat, fluff then cover and set aside until ready to use.
- Next, heat a medium pan over high heat. Once hot, add the chicken breasts and cook for 8 minutes. Reduce the heat to medium, flip the chicken and add the remaining marinade to the pan. Cook the chicken for another 10 minutes.
- Reduce the heat to low and continue cooking the chicken until the internal temperature reaches 165 degrees fahrenheit. *the time will depend on how thick your chicken breast is. When the chicken is fully cooked, remove and rest on a cutting board for 5 minutes.
- When the chicken is almost ready, it’s time to fry the eggs. Heat a small pan over high heat – spray the bottom with pam or add a touch of olive oil to coat. Once the pan is hot, crack the eggs in the pan, careful to not break the yolk. Reduce the heat to low immediately, and cover. Cook for ~5-8 minutes until the whites are cooked through but the yolk is still runny.
- Next, slice the chicken breasts and assemble the bowls.
- Divide the rice between two bowls, top each bowl with one egg and one of the sliced chicken breasts. Next, add the cucumbers, pickled veggies (if using), green onions, chopped peanuts, and cilantro on top and serve with a lime slice! Lastly, drizzle any leftover sauce from the chicken pan on top of the chicken and enjoy!