Made with a homemade Teriyaki dressing and paired with a variety of vegetables, this Teriyaki bowl is a delicious dinner idea, while also creating the perfect leftovers for lunch the next day.

Prep Time :15 Minutes
Cook Time : 25 Minutes
Total Time : 40 Minutes
Yield : 4



  • 1 package Casbah Quinoa & Brown Rice – Herb & Garlic
  • 2 medium chicken breasts
  • 1 tbsp. olive oil
  • 1 cup broccoli, chopped
  • 1 cup carrots, sliced into matchsticks
  • 1 cup cucumbers, sliced
  • 1 cup edamame
  • 1 cup teriyaki sauce
  • Optional: sesame seeds

Teriyaki Sauce:

  • 1/3 cup reduced sodium soy sauce
  • 1/3 cup pineapple juice
  • ¼ cup honey
  • 2 garlic cloves, minced
  • ½ tbsp. fresh ginger, grated
  • 1 tsp. rice vinegar
  • 1 tsp. sesame oil
  • Pinch black pepper


  1. Cook the Casbah Quinoa & Brown Rice according to package instructions.
  2. While the Quinoa & Brown rice is cooking, cut the chicken breasts into ½ inch cubes. In a skillet, heat the olive oil over medium heat. Add the chicken and cook for 10-15 minutes, or until thoroughly cooked through.
  3. In a small saucepan, combine all of the ingredients for the sauce.
  4. Bring the sauce to a boil, then reduce heat and let simmer for 3-5 minutes until it starts to thicken, being sure to stir often. Set aside.
  5. Toss the cooked chicken breasts in ¾ of the teriyaki sauce.
  6. Divide all of the ingredients between 4 bowls and top with sesame seeds and drizzle with remaining teriyaki sauce.

Recipe and pictures by Erb&Spice

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