Teriyaki Chicken Bowls with Crispy Brussels Sprouts: A Weeknight Dinner Winner

When busy weeknights demand something both nutritious and delicious, these Teriyaki Chicken Bowls with Crispy Brussels Sprouts deliver on every front. This recipe combines tender, marinated chicken with perfectly roasted Brussels sprouts to create a restaurant-quality meal in the comfort of your own kitchen. Whether you’re meal prepping for the week ahead or cooking a fresh dinner for your family, this dish offers the perfect balance of savory-sweet flavors and satisfying textures that will have everyone asking for seconds.

Why This Recipe Works

The magic of this dish lies in its simplicity and the harmony of its components. The homemade teriyaki sauce serves as both a marinade and a finishing glaze, creating layers of flavor that penetrate the chicken while providing a glossy, appetizing finish. Unlike store-bought teriyaki sauces that can be overly sweet or laden with preservatives, this from-scratch version uses basic pantry staples to achieve authentic Japanese-inspired flavors.

The combination of soy sauce, honey, rice vinegar, garlic, and ginger creates a marinade that’s perfectly balanced between salty, sweet, and tangy notes. The soy sauce provides the umami foundation, while honey adds natural sweetness without the corn syrup found in commercial varieties. Rice vinegar brings brightness and helps tenderize the chicken, while fresh garlic and ginger contribute aromatic depth that makes this dish truly memorable.

Meanwhile, the Brussels sprouts undergo a transformation in the oven. High-heat roasting caramelizes their natural sugars, turning these often-maligned vegetables into crispy, golden nuggets of deliciousness. The contrast between their tender interiors and crispy, browned edges adds textural interest to every bite, making them the perfect companion to the succulent chicken.

Nutritional Benefits You’ll Love

Beyond taste, these bowls pack a nutritional punch that makes them ideal for health-conscious eaters. Chicken breast provides lean protein essential for muscle maintenance and satiety, while Brussels sprouts are nutritional powerhouses loaded with vitamins C and K, fiber, and powerful antioxidants. This combination supports immune function, bone health, and digestive wellness—all while keeping calories in check.

The dish is naturally low in carbohydrates, making it suitable for those following keto or low-carb diets. It’s also easily adaptable: swap the honey for a low-glycemic sweetener if needed, or use coconut aminos instead of soy sauce for a gluten-free version. The versatility means everyone at your table can enjoy the same delicious meal regardless of dietary preferences.

Ingredients You’ll Need

For the Teriyaki Chicken

• 1 pound boneless, skinless chicken breasts, cut into 1-inch strips (cutting against the grain ensures tender pieces)
• ¼ cup soy sauce (low-sodium preferred to control saltiness)
• ¼ cup honey (or maple syrup for a different flavor profile)
• 2 tablespoons rice vinegar (adds brightness and helps tenderize)
• 2 cloves garlic, minced (fresh garlic makes all the difference)
• 1 teaspoon freshly grated ginger (use a microplane for best results)
• ½ teaspoon red pepper flakes (optional, adjust to your heat preference)
• Salt and freshly ground black pepper, to taste

For the Brussels Sprouts

• 1 pound Brussels sprouts, trimmed and halved lengthwise
• 1 tablespoon olive oil (or avocado oil for higher smoke point)
• Salt and freshly ground black pepper, to taste

Optional Garnishes

• Sesame seeds (white or black for visual contrast)
• Chopped green onions or scallions
• Fresh cilantro leaves
• Lime wedges for squeezing

Step-by-Step Instructions

Step 1: Create the Marinade and Prep the Chicken

Begin by preparing your teriyaki marinade in a large mixing bowl. Whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes if using. Season with a pinch of salt and several grinds of black pepper. The mixture should smell fragrant and inviting, with the garlic and ginger providing aromatic depth.

Cut your chicken breasts into uniform 1-inch strips, cutting against the grain to ensure maximum tenderness. Add the chicken to the bowl and toss thoroughly, ensuring every piece is well-coated with the marinade. Cover the bowl tightly with plastic wrap or transfer everything to a resealable plastic bag, pressing out excess air. Refrigerate for at least 30 minutes, though marinating for 2-4 hours or even overnight will intensify the flavors significantly. The acids in the vinegar will tenderize the meat while the other ingredients infuse their flavors deep into the chicken.

Step 2: Prepare and Roast the Brussels Sprouts

While your chicken marinates, turn your attention to the Brussels sprouts. Preheat your oven to 400°F (200°C)—this high temperature is crucial for achieving that desirable caramelization. Trim the stem ends from each sprout and remove any loose or discolored outer leaves. Cut them in half lengthwise, which creates flat surfaces that will crisp up beautifully in the oven.

Pat the halved sprouts dry with paper towels—this step is essential for achieving crispiness, as excess moisture will cause them to steam rather than roast. Place them on a large rimmed baking sheet, drizzle with olive oil, and season generously with salt and pepper. Use your hands to toss everything together, ensuring even coating, then arrange the sprouts cut-side down in a single layer with space between each piece for proper air circulation.

Roast for 15-20 minutes, stirring halfway through cooking time. You’ll know they’re done when the cut sides are deeply golden brown and slightly charred, while the centers remain tender. The edges should be crispy enough to provide textural contrast.

Step 3: Cook the Chicken to Perfection

Heat a large skillet or sauté pan over medium-high heat and add 1 tablespoon of olive oil. While the pan heats, remove the chicken from the marinade, letting excess drip off, and reserve the marinade for making your glaze.

Once the oil shimmers, add the chicken strips in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side without moving them too much—this allows for proper browning and caramelization. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center.

Step 4: Create the Teriyaki Glaze

Pour the reserved marinade into a small saucepan and bring it to a rolling boil over medium-high heat. This step is crucial for food safety, as it kills any bacteria from the raw chicken. Once boiling, reduce the heat to medium-low and let it simmer for 3-4 minutes, stirring occasionally. The sauce will reduce and thicken into a glossy glaze that coats the back of a spoon. If it becomes too thick, add a tablespoon of water to thin it out.

Step 5: Assemble Your Beautiful Bowls

Now comes the fun part—bringing everything together. Divide the roasted Brussels sprouts evenly among serving bowls, creating a base layer. Top each bowl with the cooked chicken strips, arranging them attractively. Drizzle the thickened teriyaki glaze generously over both the chicken and sprouts, allowing it to pool slightly in the bowl.

For the finishing touches, sprinkle sesame seeds and chopped green onions over the top. These garnishes add visual appeal and complementary flavors that elevate the dish from simple to spectacular.

Pro Tips for Success

Marinating Strategy: While 30 minutes provides adequate flavor, marinating overnight transforms the chicken completely. The extended time allows the flavors to penetrate deeply and the vinegar to tenderize the meat further.

Brussels Sprouts Secrets: For maximum crispiness, ensure your sprouts are completely dry before oiling. Space them out on the baking sheet—crowding causes steaming. If your oven runs hot, check them at 15 minutes to prevent burning.

Sauce Consistency: If your glaze seems thin after simmering, continue cooking it a bit longer. Conversely, if it becomes too thick, simply whisk in water a teaspoon at a time until you reach the desired consistency.

Storage and Meal Prep: These bowls store beautifully for up to 4 days in airtight containers in the refrigerator. Keep the components separate if possible, and reheat gently to maintain texture. The glaze can be stored separately for up to a week.

Customization Ideas: Serve over cauliflower rice, quinoa, or jasmine rice for a more substantial meal. Add other roasted vegetables like bell peppers or broccoli. For extra crunch, top with chopped cashews or almonds.

Final Thoughts

These Teriyaki Chicken Bowls with Crispy Brussels Sprouts prove that healthy eating doesn’t mean sacrificing flavor or satisfaction. With minimal prep time and straightforward techniques, you can create a meal that rivals your favorite takeout while knowing exactly what goes into your food. The combination of sweet and savory teriyaki with caramelized vegetables offers a complete sensory experience that makes healthy eating feel indulgent.

Whether you’re cooking for one, feeding a family, or meal prepping for the week, this recipe adapts beautifully to your needs. The flavors actually improve after a day in the refrigerator, making it an ideal candidate for advance preparation. Once you master this basic formula, you’ll find yourself returning to it again and again, perhaps experimenting with different vegetables or proteins while maintaining that beloved teriyaki foundation.