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Teriyaki Burrito Bowl with Dressing

Teriyaki Burrito Bowl

Course Dinner
Keyword Burrito Bowl, Fresh, Salsa, Teriyaki
Prep Time 25 minutes
Servings 4 Burrito Bowls

Ingredients

Teriyaki Chicken

  • 3-4 Chicken Breasts
  • 1 1/2 Cups Teriyaki Marinade

Base Layer

  • 2 Cups Brown Rice Cooked Accoridng to package
  • 2 Cups Shredded Brussel Sprouts

Topings

  • 3 Mini Cucumbers Sliced
  • 2 Avocados Cubed

Nectarine Salsa

  • 3 Nectarines Diced
  • 1/4 Cup Red Onion Diced
  • 1/2 Cup Cilantro Diced
  • 1/2 Red Pepper Diced
  • 2 Green Onions Sliced Thinly
  • 2 Limes Halved and Squeezed (Will use juice)

Dressing

  • 1 Cup Mango Puree
  • 1 Tbsp Teriyaki Sauce/Marinade
  • 2 Tbsp White Wine Vinegar
  • Salt & Pepper to taste
  • Red Pepper Flakes Optional for Spice

Instructions

Teriyaki Chicken

  1. Marinade chicken breasts in Teriyaki Sauce/marinade for at least 8 hours prior to grilling.

  2. Grill Teriyaki Chicken until they reach 165°

  3. Slice and set aside.

Base Layer

  1. Cook brown rice according to package.

  2. Once rice is done mix with brussel sprout slaw and divide evenly amongst 4 bowls.

Nectarine Salsa

  1. Combine all salsa ingredients and stir together. Set aside.

Dressing

  1. Combine all dressing ingredients in container/salad dressing shaker (anything with a cover). Shake until all ingredients are combined.

Assembly

  1. Place sliced Teriyaki Chicken on top of the rice/brussel sprout bed.

  2. Top with the nectarine salsa, avocado and cucumber.

  3. Drizzle with Mango dressing.

  4. Enjoy!