Cook the rice according to package instructions so you have 2 cups cooked rice; set aside to keep warm or cool slightly for assembly.

Steam 2 cups broccoli florets and 2 cups snap peas until tender; set aside.

If the chicken is not already cubed, cut 1 pound boneless skinless chicken breast into bite-sized pieces.

In a skillet over medium-high heat, cook the cubed chicken 5–7 minutes, stirring occasionally, until cooked through and no longer pink.

Prepare four sealable meal-prep containers. Evenly divide the cooked ingredients so each container contains: 1/2 cup cooked rice, 1/2 cup cooked chicken, 1/2 cup broccoli, 1/2 cup snap peas, and 1/4 cup teriyaki sauce (divide the 1 cup sauce evenly).

Garnish each bowl with sesame seeds.

Seal the containers and store in the refrigerator until ready to eat.

To serve, warm a container in the microwave until hot, then enjoy.