Teriyaki Chicken & Rice Bowls
I went with chicken thighs for these teriyaki chicken bowls as I really prefer thigh meat with teriyaki. Well let's be honest, I prefer chicken thighs for everything. These bowls are so delicious and yet you save tons of points and calories by using sugar free teriyaki sauce rather than the full sugar ones.
Equipment
- 1 Air Fryer
- 1 Pressure Cooker/Rice Cooker
- 1 Mixing Bowl
- 4 Glass Storage Containers
- 4 Condiment Containers
Ingredients
- 24 oz Chicken Thighs
- 4 cups White Rice
- 4 cups Coleslaw Mix
- 2 cups Pineapple Tidbits
- 2 Tbsp Light Sesame Ginger Dressing (Newmans Own)
- 1 cup GHughes Sugar Free Teriyaki Marinade
Instructions
- Marinate your chicken in teriyaki sauce for at least an hour in the fridge.
- Once your chicken is done marinating, set the air fryer to 400 degrees and start your batch of rice in the pressure/rice cooker.
- Place your marinated chicken in the air fryer single layer for 15 minutes. You may need to cook a few separate batches depending on the size of your fryer. Flip them several times during their cooking time.
- Mix your slaw with the pineapple and sesame ginger dressing.
- Once your chicken is done, cut into bite size pieces and weigh out in four 6 ounce portions.
- When everything is done, assemble your bowls! Pour teriyaki sauce into your condiment containers to have a little extra when you reheat!
Notes
Total of 14 Weight Watchers points.
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