Low Sodium Teriyaki Chicken Bowl

Savor the bold, savory-sweet flavors of this Low Sodium Teriyaki Chicken Bowl, a healthier twist on a beloved classic! Tender, juicy chicken thighs are marinated in a homemade teriyaki sauce made with low sodium soy sauce, natural pineapple juice, honey, and fragrant garlic and ginger—offering all the flavor with less sodium. Paired with hearty brown rice and nutrient-packed steamed broccoli and carrots, this wholesome meal is perfect for a balanced lunch or dinner. Finished with a drizzle of thickened teriyaki glaze and optional garnishes like sesame seeds and green onions, it’s as visually stunning as it is delicious. Ready in under 50 minutes, this easy recipe makes a satisfying and guilt-free dish the whole family will love. Perfect for meal prep or weeknight dinners, this bowl packs in flavor without compromising on health.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken thighs
• 0.25 cup Low sodium soy sauce
• 0.25 cup Pineapple juice (no added sugar)
• 1 tablespoon Honey
• 1 tablespoon Rice vinegar
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 2 cups Brown rice
• 2 cups Broccoli, chopped into florets
• 1 cup Carrots, sliced thinly
• 1 teaspoon Sesame seeds (optional, for garnish)
• 2 tablespoons Green onions, sliced thinly (optional, for garnish)

Directions

Step 1

In a medium bowl, whisk together low sodium soy sauce, pineapple juice, honey, rice vinegar, garlic, and ginger to make the marinade.

Step 2

Reserve 1/4 cup of the marinade for later use, and then pour the remaining marinade over the chicken thighs in a shallow dish or zip-top bag. Let the chicken marinate for at least 20 minutes, or up to overnight in the refrigerator.

Step 3

While the chicken marinates, rinse the brown rice under cold water, then cook it according to the package instructions.

Step 4

Prepare the vegetables by chopping the broccoli into small florets and slicing the carrots thinly. Steam the broccoli and carrots until tender but still crisp, about 5-7 minutes.

Step 5

Heat a large non-stick skillet or grill pan over medium heat. Lightly oil the pan if necessary, then add the marinated chicken thighs. Cook for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the pan and let rest for 5 minutes before slicing into strips.

Step 6

In a small saucepan, whisk the cornstarch and water until smooth. Add the reserved 1/4 cup of marinade and bring to a gentle simmer over medium heat. Cook for 2-3 minutes, stirring constantly, until the sauce thickens.

Step 7

Assemble the bowls by dividing the cooked brown rice into four portions. Top each bowl with sliced chicken, steamed broccoli, and carrots. Drizzle the thickened teriyaki sauce over the top.

Step 8

Garnish with sesame seeds and sliced green onions, if desired. Serve warm and enjoy your low sodium teriyaki chicken bowl!

Nutrition Facts

Serving size	(1427.4g)

Amount per serving	% Daily Value*
Calories	1705.9

Total Fat 56.1g	0%
Saturated Fat 14.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 567.0mg	0%
Sodium 2933.0mg	0%
Total Carbohydrate 158.8g	0%
Dietary Fiber 18.5g	0%
Total Sugars 39.1g
Protein 141.3g	0%

Vitamin D 31.8IU	0%
Calcium 310.4mg	0%
Iron 9.2mg	0%
Potassium 2782.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.6%

Protein: 33.1%

Carbs: 37.2%