Teriyaki Chicken Meatballs & Roasted Veggie Bowl

Introduction

Teriyaki Chicken Meatballs & Roasted Veggie Bowl is a delicious and healthy meal perfect for lunch or dinner. This dish combines juicy chicken meatballs, tasty roasted veggies, and fluffy jasmine rice. With a drizzle of sesame ginger dressing, you get a burst of flavor in every bite. It’s easy to make and will please everyone at your table!

Why Make This Recipe

This recipe is great because it is simple and quick to prepare, making it ideal for busy weeknights. It is packed with nutrients from the veggies and rice, while the teriyaki meatballs bring a savory sweetness that everyone loves. Plus, it’s customizable! You can use your favorite vegetables or adjust the rice to your preference.

How to Make Teriyaki Chicken Meatballs & Roasted Veggie Bowl

Making Teriyaki Chicken Meatballs & Roasted Veggie Bowl is easy and fun! Follow the steps below to create a meal that is both colorful and delicious.

Ingredients:

Baked chicken meatballs (glazed with teriyaki sauce)
Roasted broccoli
Roasted carrots
Steamed jasmine rice
Soft-boiled egg
Sesame ginger dressing

Directions:

Start by baking chicken meatballs until fully cooked. Then, glaze them with teriyaki sauce.
While the meatballs are baking, prepare your veggies by chopping broccoli and carrots into bite-sized pieces. Toss them with a bit of olive oil, salt, and pepper. Roast in the oven until tender and slightly caramelized.
Cook jasmine rice according to package directions.
For a nice touch, soft-boil an egg by boiling it for about 6-7 minutes, then placing it in cold water to stop the cooking. Peel and set aside.
To serve, place a scoop of jasmine rice in a bowl, top with glaze chicken meatballs, roasted broccoli, and carrots.
Slice the soft-boiled egg in half and place it on top or next to the bowl. Drizzle with sesame ginger dressing before enjoying!

How to Serve Teriyaki Chicken Meatballs & Roasted Veggie Bowl

Serve this dish hot in a bowl. You can add more sesame ginger dressing if you prefer a saucier meal. This bowl is perfect for sharing or as a filling solo dinner.

How to Store Teriyaki Chicken Meatballs & Roasted Veggie Bowl

You can store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water to keep the rice from drying out.

Tips to Make Teriyaki Chicken Meatballs & Roasted Veggie Bowl

Use ground chicken for the meatballs for a leaner option.
Experiment with different vegetables like bell peppers or zucchini according to what you have on hand.
To save time, use pre-made teriyaki sauce or store-bought meatballs.

Variation

You can easily switch up the protein by using ground turkey or tofu for a vegetarian option. Add different grains like quinoa or brown rice for a unique touch!

FAQs

Q1: Can I use frozen veggies?
Yes! Frozen veggies work well. Just make sure to cook them until they are heated through.

Q2: Can I make this recipe ahead of time?
Absolutely! You can make the meatballs and roast the veggies a day ahead. Just reheat before serving.

Q3: What if I don’t like teriyaki sauce?
You can replace it with your favorite barbecue sauce or a homemade glaze of soy sauce, honey, and ginger for a different flavor!

Enjoy your cooking and delight in every bite of your Teriyaki Chicken Meatballs & Roasted Veggie Bowl!