Start by cubing the boneless skinless chicken breast into bite-sized pieces. This allows for even cooking and easy eating later.
If you haven’t already cooked your rice, do so according to package instructions. Fluff it up once it's done and set it aside.
In a large skillet over medium heat, add a drizzle of oil. Once hot, add the cubed chicken and cook until golden brown and cooked through, about 6-8 minutes. Stir occasionally to ensure even cooking.
Once the chicken is fully cooked, pour in the teriyaki sauce. Stir to coat the chicken evenly, cooking for an additional 2-3 minutes until the sauce is heated through and slightly thickened.
While the chicken is cooking, steam the broccoli florets and snap peas until tender-crisp, about 3-5 minutes. This keeps the vibrant colors and nutrients intact.
In each meal prep container, start by adding a serving of rice. Top with the teriyaki chicken and then add a portion of steamed broccoli and snap peas.
Finish with a sprinkle of sesame seeds for garnish. Allow the bowls to cool completely before sealing and storing in the fridge.
