Chicken Teriyaki Rice Bowl

Chicken thigh glazed in a quick homemade teriyaki, served over steamed rice with sesame broccoli — takeaway flavour with macros you can actually track. High-carb with 38g protein, it's positioned as a post-workout or muscle-gain lunch rather than a cutting meal.

Ingredients

• 150g chicken thigh, trimmed
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp honey
• 3/4 cup steamed rice
• 1 cup broccoli florets, steamed
• 1 tsp sesame seeds
• 1 tsp oil

Instructions

1. Sear the chicken in oil until golden on both sides.
2. Add the soy, mirin, and honey and reduce to a glossy glaze.
3. Slice the chicken and fan it over the rice.
4. Add the steamed broccoli and spoon over the remaining glaze.
5. Scatter with sesame seeds.