If you’re looking for a quick, healthy dinner that’s packed with flavor, these Teriyaki Chicken Vegetable Bowls are about to become a regular part of your meal rotation.

Tender chicken, crisp broccoli crowns, and sweet red bell peppers are tossed in a savory sugar-free teriyaki sauce for a satisfying meal that tastes like takeout without the extra calories and sugar.

One of the best things about this recipe is how versatile it is. Serve it over cauliflower rice for a low-carb option, or pair it with your favorite rice if you’re feeding a family with different preferences.

These bowls are also ideal for meal prep. The chicken and vegetables reheat beautifully, making them perfect for lunches or busy weeknight dinners throughout the week.

High-Protein Teriyaki Chicken Vegetable Bowls Low Carb Weight Watchers Recipe

The Ingredients

Chicken Breast: Boneless, skinless chicken breast is one of the leanest sources of protein available. Protein helps support muscle maintenance, keeps you feeling fuller longer, and can help reduce cravings between meals.

It’s also naturally low in fat and calories, making it a popular choice for healthy eating and Weight Watchers meal plans.

Broccoli Crowns: Broccoli crowns are packed with vitamins, minerals, and fiber. They provide an excellent source of vitamin C, vitamin K, and antioxidants that help support overall health.

The fiber in broccoli can help promote fullness and support healthy digestion, making it a great addition to any weight-loss-friendly meal.

Red Bell Pepper: Red bell peppers add natural sweetness, vibrant color, and plenty of nutrition. They are loaded with vitamin C and contain antioxidants that help protect the body’s cells from damage.

They’re also low in calories while adding volume and crunch to your bowl, helping create a satisfying meal without adding many points.

G Hughes Sugar Free Teriyaki Marinade: Traditional teriyaki sauces can be loaded with added sugars. Using G Hughes Sugar Free Teriyaki Marinade allows you to enjoy the classic sweet and savory teriyaki flavor while significantly reducing sugar and calories.

It’s an easy shortcut that helps keep this recipe Weight Watchers friendly.

Garlic and Ginger: Garlic and ginger add bold flavor without adding extra calories. Garlic contains beneficial compounds that have been studied for their potential health-supporting properties, while ginger is known for its antioxidant content and digestive benefits.

Together, they create the classic flavor foundation found in many Asian-inspired dishes.

Green Onions: Green onions provide a fresh finishing touch and a mild onion flavor. They contribute small amounts of vitamins and antioxidants while adding color and texture that elevate the final dish.

Click here to track the points on your Weight Watchers app. There are 7g net carbs per serving. The full nutrition information can be found at the bottom of the recipe card.

How to Make Teriyaki Chicken Vegetable Bowls

Heat olive oil in a large skillet or wok over medium-high heat.

Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until fully cooked and lightly browned.

Stir in the garlic and ginger and cook for about 30 seconds.

Add the broccoli florets and sliced red bell pepper. Cook for 4 to 5 minutes until the vegetables are tender-crisp.

Pour the G Hughes Sugar Free Teriyaki Marinade over the chicken and vegetables. Stir well to coat everything evenly.

Continue cooking for 2 to 3 minutes until the sauce is heated through and slightly thickened.

Divide the mixture into 4 bowls. Garnish with sliced green onions and sesame seeds.

Serving Suggestions and Tips

To keep the teriyaki chicken bowl low in carbs you can serve it with cauliflower rice.

White or brown rice is a great addition if you’re following Weight Watchers.

For extra vegetables, add mushrooms, snap peas, or zucchini.

Make a double batch for easy lunches throughout the week.

Store leftovers in airtight containers in the refrigerator for up to four days.

Prep Time:15

Cook Time:15

Total Time:30

Ingredients

1 lb. boneless, skinless chicken breast
2 teaspoons extra virgin olive oil
1 clove minced garlic
1 teaspoon fresh ginger, minced
1/2 cup G Hughes Sugar Free Teriyaki Marinade
2 cups broccoli crowns, cut into florets
1 red bell pepper, sliced
2 green onions, sliced
1 teaspoon toasted sesame seeds

Instructions

Heat olive oil in a large skillet or wok over medium-high heat.
Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until fully cooked and lightly browned.
Stir in the garlic and ginger and cook for about 30 seconds.
Add the broccoli florets and sliced red bell pepper. Cook for 4 to 5 minutes until the vegetables are tender-crisp.
Pour the G Hughes Sugar Free Teriyaki Marinade over the chicken and vegetables. Stir well to coat everything evenly.
Continue cooking for 2 to 3 minutes until the sauce is heated through and slightly thickened.
Divide the mixture into 4 bowls. Garnish with sliced green onions and sesame seeds.

Notes

NUTRITION INFORMATION:

1 of 4 servings (There are 7g net carbs per serving)

252 calories, 7g total fat, 1g saturated fat, 907 mg sodium, 10g total carbs, 3g dietary fiber, 3g sugars, 37g protein (myfitnesspal.com)

Servings: 4

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