Teriyaki Chicken Meal Prep

The last couple weeks I've been a slob with my eating. I was doing really well until we got into the final stages of our kitchen remodel (post coming soon!), and then the painters came and everything was torn apart and then I haven't really been able to get my meal prepping, clean eating self back on track since. Last week I recommitted my to meal prepping and made my breakfast meal prep recipe, and this teriyaki chicken meal prep, and it was so nice to have good food ready to go in our house again. My downfall is always on the weekend though when the meal prep meals are long gone and eaten and Derek's home from work, and then we eat light college frat boys again. Sigh... here's to another week and hopefully making more healthy choices. 

Ingredients: 

1lb boneless skinless chicken breast, cut into 1 1/2 in cubes

salt and pepper

1 tbsp olive oil

2 cups broccoli florets

2 bell peppers cut into strips

2 cups rice, cooked

For The Teriyaki Sauce

1/4 cup light soy sauce

2 tbsp honey

2 tbsp rice wine vinegar

1 tbsp cornstarch

1 clove garlic, minced

1/2 tsp sesame oil

1/4 tsp ground ginger

Directions: 

In a large skillet on medium high heat, add in your olive oil and cook the chicken until it's no longer pink on the outside, about two to three minutes.

In a small bowl, whisk together all the ingredients for the teriyaki sauce.

Add the teriyaki sauce to the chicken and cook for another 4-5 minutes until the chicken is cooked all the way through, then remove the chicken from the pan. 

Add the broccoli and bell pepper to the pan and stir fry for 2-3 minutes until the peppers are slightly softened. 

Divide the chicken, and vegetables into four meal prep containers and then add 1/2 cup of rice to each container, and then store in the fridge for up to 4 days.